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Old 02-02-2011, 12:06 PM   #11
Chap
 
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Apr 2010
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10 minutes? Damn, just brewed a Milk Chocolate Stout and the recipe called to add at 60 min. Wonder how that will affect the lactose.

 
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Old 02-02-2011, 03:51 PM   #12
jourelemode
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Sep 2010
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Quote:
Originally Posted by Chap View Post
10 minutes? Damn, just brewed a Milk Chocolate Stout and the recipe called to add at 60 min. Wonder how that will affect the lactose.
yeah I see some brew kits, that say to add the lactose at 60min. I also wanted to know if there is a difference or not?
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Old 02-02-2011, 04:58 PM   #13
jonmohno
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Preference maybe i see it all the time and never get definate answers. I did with my stout last 10 min. But stir it i noticed it coated the bottom even with stirring vigorously and pulling it from boil. I may add more at botteling if i feel it needs more although i used less than you to start. You should be more than fine with a pound.

 
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Old 02-02-2011, 05:14 PM   #14
jourelemode
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Quote:
Originally Posted by jonmohno View Post
Preference maybe i see it all the time and never get definate answers. I did with my stout last 10 min. But stir it i noticed it coated the bottom even with stirring vigorously and pulling it from boil. I may add more at botteling if i feel it needs more although i used less than you to start. You should be more than fine with a pound.
thanks bro! I decided Ill do it at 10mins. Ill just get a sample of the wart before I add it. That should be close enough of a reading, even though im sure the additional 10mins boil would condense the wort a bit more
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Old 02-02-2011, 05:32 PM   #15
downinit
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Jan 2010
Salt Lake City, Utah
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Just to be clear... It doesn't really matter when you add the lactose, boiling longer than 10 minutes will have an unnoticeable affect, if any, on it. As with malt extract just make sure to stir it in good when adding so that it doesn't scorch.
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