Lactose is largely unfermentable? - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Lactose is largely unfermentable?

Reply
 
Thread Tools
Old 10-29-2010, 02:28 AM   #1
riromero
Recipes 
 
Nov 2008
Posts: 287
Liked 3 Times on 3 Posts



I'm making a caramel cream ale that calls for lactose in the secondary for added sweetness. I pitched WLP002 into a 1.075 OG wort and waited. After a week I pulled a sample and measured a 1.008 FG. Almost too low. I didn't want to go overboard on the sweetness so I boiled a lactose solution with half the recommended amount and added it to the secondary, thinking that I would add the other half at bottling if it could use more. Wait two weeks...

Today I go out to check and theres a minor krausen ring in the carboy and signs of airlock activity. I can't imagine that my 1.008 gravity beer at one week is still going two weeks later. Is it the lactose? I see the wiki says lactose is "largely unfermentable". Largely? What does that mean? Now if I add another dose of lactose at bottling am I just bomb-making? Very strange.

 
Reply With Quote
Old 10-29-2010, 02:32 AM   #2
lumpher
Recipes 
 
Jul 2009
texas
Posts: 5,070
Liked 267 Times on 228 Posts


lactose is really not fermentable. i think what you saw in the krausen is not the lactose, but when you added the lactose, you stirred (roused) up the yeast and remaining sugars.
__________________
There is no "i" in denial.

 
Reply With Quote
Old 10-29-2010, 02:42 AM   #3
Germelli1
Recipes 
 
Jul 2010
Blacksburg/Herndon, VA
Posts: 2,156
Liked 37 Times on 37 Posts


taste it...if you want it sweeter add more lactose!
__________________
If I had 8 hours to chop down a tree, I would spend 6 sharpening my axe. ~Abe Lincoln

 
Reply With Quote
Old 10-29-2010, 02:51 AM   #4
Hermit
Recipes 
 
Nov 2009
Alternate Universe
Posts: 2,281
Liked 72 Times on 61 Posts


Well, there are things that will ferment the lactose and it will leave a sour beer.

 
Reply With Quote
Old 10-29-2010, 02:55 AM   #5
lumpher
Recipes 
 
Jul 2009
texas
Posts: 5,070
Liked 267 Times on 228 Posts


Quote:
Originally Posted by Hermit View Post
Well, there are things that will ferment the lactose and it will leave a sour beer.
true, but on the bright side, you might get an entry in bluebonnet in the sour beers category a couple years down the road
__________________
There is no "i" in denial.

 
Reply With Quote
Old 10-29-2010, 03:43 AM   #6
AKbrewer
Recipes 
 
Sep 2007
Wasilla Alaska
Posts: 117
Liked 1 Times on 1 Posts


I didn't think 002 could attenuate from 1075 to 1008. Maybe your readings are screwed up.

 
Reply With Quote
Old 10-29-2010, 12:50 PM   #7
JohnMc
Recipes 
 
May 2010
NC
Posts: 265
Liked 4 Times on 4 Posts


"Largely unfermentable" may mean some of it, in the package, is already broken down into the constituent sugars; dextrose and galactose. It's also acid degradable, similar to sucrose, so maybe that happens a bit if it's boiled to sanitize.

Plus, the souring bacteria & yeasts, as mentioned above.

 
Reply With Quote
Old 10-29-2010, 05:37 PM   #8
92greenyj
Recipes 
 
May 2005
Ocean beach, San Diego, CA, California
Posts: 305
Liked 9 Times on 9 Posts


Basically Lactose is unfermentable by traditional beer brewing yeast strains. However, as other have said, there are some things that will ferment it. (ever found a jug of bad milk in your fridge?)
__________________
In Primary:


In Secondary:


On Tap:
Shiner Mock (Shiner Bock Clone)
Highlanders Glory (Strong Scottish Ale)
Krawler Kolsch
Peachy Keen (Peach Ale)
Venemous Vanilla Porter
Zen Kolsch (Green Tea Honey Kolsch)
Slam Dunkel (Dunkelweizen)
Milky Stout (Sweet/Milk Stout)

Bottled:
Barley Bliss (18.5% ABV Barley Wine)
Victory Vanilla Porter
Spiced Holiday Porter

 
Reply With Quote
Old 10-29-2010, 07:15 PM   #9
riromero
Recipes 
 
Nov 2008
Posts: 287
Liked 3 Times on 3 Posts


I double-checked the gravity this morning: 1.010. The sample from the hydrometer tube tasted like finished beer; no sourness evident. But I also got some very weak carbonation in the sample too. So I'm at three weeks, taste is good, gravity has been good for 2+ weeks, and still have signs of yeast activity? Makes me reluctant to put it in the bottle regardless of what's going on.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
what is unfermentable TipsyDragon Fermentation & Yeast 10 04-09-2010 03:26 PM
How do you culture lactose bugs? krops13 Fermentation & Yeast 2 01-24-2010 07:57 PM
Lactose gravity hammer one Fermentation & Yeast 2 12-06-2009 09:39 PM
Lactose or Infection sandman24 Fermentation & Yeast 5 11-18-2009 04:26 AM
Does Beta Amylase Break Down Lactose? Jewrican Fermentation & Yeast 8 10-14-2009 09:17 PM


Forum Jump