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Old 01-31-2013, 04:12 PM   #11
mike_in_ak
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Quote:
Originally Posted by Nightshade
You could boil it in water to dissolve iit, then cool the mixture and add it. Depending on the temp of the wort it may or may not mix properly, but this would be your best bet.
It's already in his secondary. I wouldn't boil my secondary.


But, if you don't think it mixed up properly, you could always grab more lactose, boil that up, and the add to your secondary. Maybe not the whole amount you were going to use.

 
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Old 01-31-2013, 04:50 PM   #12
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Quote:
Originally Posted by mike_in_ak View Post
It's already in his secondary. I wouldn't boil my secondary.


But, if you don't think it mixed up properly, you could always grab more lactose, boil that up, and the add to your secondary. Maybe not the whole amount you were going to use.
I meant boil the lactose in a small amount of water to liquify it, not boil the beer.
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Old 01-31-2013, 05:31 PM   #13
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Quote:
Originally Posted by Nightshade View Post
I meant boil the lactose in a small amount of water to liquify it, not boil the beer.
The lactose is already IN the beer.

As others have said- only thing to do now is wait it out. You're probably fine. In the future, you can just toss it right into the boil since it's not fermentable. That sanitizes it and dissolves it all at once!
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Old 01-31-2013, 05:41 PM   #14
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Quote:
Originally Posted by TheMagicHatter View Post
Forgot to add the lactose during the boil and decided to add it to the secondary along with the cocoa nibs. I was told by my LHBS that I could pour the lactose straight into the secondary. All well and good, however, I've been reading that I should have dissolved the lactose in boiling water before putting it into the secondary.

Has anyone done anything like this before, if so, what was the result? Kind of hoping I didn't hose this one.
I remember reading that breweries used to add the lactose as priming to the cask. Doing it that way allowed them to use the same base beer for their other stouts. Boiling it first probably would have been safer but if the beer is close to terminal gravity, its probably ok.

 
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Old 01-31-2013, 05:44 PM   #15
harrymanback92
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Yeast can't eat lactose.
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Old 01-31-2013, 06:29 PM   #16
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Quote:
Originally Posted by feinbera View Post
I imagine it's not so different from dumping in your priming sugar dry or racking onto dry priming sugar, and it seems like people do that w/o ruining their beer all the time...

At least, that seemed to be one of the often-repeated "mistakes that turned out great": http://www.homebrewtalk.com/f39/what...t-great-96780/
Very different. Yeast love priming sugar and don't utilize lactose at all.

 
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Old 01-31-2013, 08:48 PM   #17
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Quote:
Originally Posted by mike_in_ak View Post
But, if you don't think it mixed up properly, you could always grab more lactose, boil that up, and the add to your secondary. Maybe not the whole amount you were going to use.
i wouldn't add any more lactose. there is no way of knowing how little or how much the lactose was mixed, so adding more runs the risk of making his beer too sweet. better to go low than high when it comes to lactose, IMO.

swriling the bucket a few times should help with lactose distribution.
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Old 01-31-2013, 10:28 PM   #18
mike_in_ak
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Yeah, you right.

And honestly how many times has a stout been ruined by having too little lactose? (never)

 
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Old 01-31-2013, 11:23 PM   #19
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My one and so far only brew epic fail was a milk stout, think it was infected... Waited in bottle for over a year, still nasty... So sad... I need a tissue, sniff sniff sob sob...
Good luck to you man!!!
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Old 02-01-2013, 02:26 PM   #20
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Quote:
Originally Posted by mike_in_ak View Post
And honestly how many times has a stout been ruined by having too little lactose? (never)
exactly!
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- Aging: sour blond on second-use cherries, English Barleywine (half on brett), 3726 saison w/ brett x2 (dregs mix & Lochristi), GNO 3724 saison w/ brett mix, sour cherry mead, acerglyn, and a few other sours...

 
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