BrewMonsterHead
Member
When making a lactose stout, when do you add the Lactose?
What happens if you add it in the boil?
What happens if you add it in the boil?
Very good point. My wife and I are going to give this out to people for our anniversary on 10/31. I used a pound of lactose in almost a 6 gallon batch. Is this going to have much of an effect on those who are lactose intolerant. I'll be on the safe side and inform everyone, but would the fermentation process change the makeup of the lactose at all? Would the fact that it is dilluted amongst 6 gallons have an effect?
Be careful when you serve friends and ask if they are lactose intolerant. That can be a very bad thing and a party downer.
Every sweet (lactose) stout I've ever done, I added the lactose the end when kegging/bottling. Just boil it in enough water to dissolve and sanitize it and either pour it in the keg, or mix it with your priming sugar.
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