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Old 01-23-2008, 11:19 PM   #1
Jan 2008
Posts: 111

I have been brewing some diffrent cream stouts that require adding lactose when kegging. What would be the best method? Add lactose to some boiled water and add to keg ( Iam thinking that way ) or add it directly in dry? Also, What would happen if lactose was added to the last 15 min of the boil? Thanks.

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Old 01-24-2008, 02:06 AM   #2
kinison_fan's Avatar
Sep 2007
Downingtown, PA
Posts: 539
Liked 54 Times on 51 Posts

I've done both ways:
end of boil in the kettle it wont ferment so it stays sweet, or like you said, boil some in water and add at kegging time.

I wouldn't just add it dry though-you want it to dissolve into solution by boiling. Then add it to the keg first, then rack the beer into the keg-it will be mixed in well then.
-Those that know donít close the door on those that donít know (The Gourds, "Education Song")...
-The brewer's yeast ferments, and forgives, all that you did...(The Gourds, "Right in the Head")...

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