help--lactose question

[1ratdog]

ive read all the posts already done on this subject.
im making a chocolate milk oatmeal stout.

1st whaen i racked my beer to the carboy today i noticed a large amount of trub. more than my other batches. this is the first time i used liquid yeast. is the trub larger due to the yeast or did my lactose (8 oz. in boil for 30 mins) settle out?

2nd i wanna add more lactose at bottling time. 8 more ounces.
do i dump powred right in and stir lightly (not airate) or should i boil with some water. cool then add?

 

[uwjester]

When you bottle, you will probably boil the corn sugar right? If so, throw the lactose into that boil and add the sugar water as normal.

If you boiled the lactose into the wort, you shouldn't see too much settling out in the fermenter. You could have extra trub if you are using a yeast strain that you haven't used before. You said it was liquid, but is it wlp001? If you were using US-05 before there wouldn't be a change. Is it possible that your chilling went differently this time? That could account for more trub.

 

[1ratdog]

i used wyeast irish ale 1084 was the yeast.
chilling went same as always. about a 30 minute chill time in an icy sink bath

 

[david_42]

Lactose will not settle out, it's in solution. The extra trub was more likely due to the oatmeal.