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I will not prime with DME anymore.. I've tried it lately and sugar is in my oppinion just (way)better..especially for hoppier beers where you as homebrewer might have issiues avoiding from oxigen uptake and oxidation of hop components and you need to take care that yeast starts to work on easyer...

did you add lactose in end of boil or before bittling? I have added lactose also to beer, but in bottling stage(so all readings was without lactose). Yes I've searched on this matter over internet but there was no straight answer on those quiestions and that is why I've made this question...

I've fermented on 20 C and vigorious fermentation was over in 2-3 days, later nice easy bubling for another 3 days and after 2 days(no bubles anymore) I've read gravity-so after 8 days, I've reda also before bottling(15 days after pitching) and it was on same gravity.

Hello all, I've brewerd 2 batches of oatmeal stout lately and find one problem. My final gravity is unusualy high.. mash was with pils, small portion of munich and several cara malts and 11% of roasted malts, portion of oatmeal was once 9% and second batch 15%. Oatmeal was instant...