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Old 10-22-2012, 07:09 PM   #11
Whattawort
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Aug 2012
East Bumfark, Yonder
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I dig using lactose because it adds a little twang and mellowness to the beer. I used to keep my milk stouts and coffee stouts as separate recipes, but an experimental batch quickly changed my mind. Seems all my good recipes were accidents at their inception. If you're looking for an awesome example of a big coffee stout, try to find a bottle of Terrapin Wake 'N Bake. Sweet mother of wort that stuff is amazing. That one is sans lactose though.


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Old 10-22-2012, 07:16 PM   #12
menerdari
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Sep 2012
, Ohio
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Lactose is used in milk or cream stouts (I just brewed one last weekend with 1 lb of lactose at 5 minutes) lactose is milk sugar and is unfermentable so it adds some sweetness and some body to the beer.



 
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Old 10-22-2012, 09:26 PM   #13
RowleseyCraftFoods
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Oct 2012
Montreal, Quebec, Canada
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excellent, i like the sounds of this lactose stuff, i think it will be in my recipe for sure.

 
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Old 10-22-2012, 10:55 PM   #14
thood6
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Aug 2011
Baton Rouge, Louisiana
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I know this may be amateur but i didn't know it when i added lactose to my recipe. It will raise your final gravity considerably more than it would have been without adding it. I thought i had a stuck fermentation for a while when my beer stopped at 1.029 but that was as low as it wanted to go and it is delicious.

 
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Old 10-22-2012, 11:00 PM   #15
RowleseyCraftFoods
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Oct 2012
Montreal, Quebec, Canada
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yeah that sounds perfect. as I mentioned earlier in the thread, I'll also be making a hard cider so I can make black velvets with them, so I figure the higher my FG on the stout the better the separation I'll get from the cider. Things are looking good.



 
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