Lactose Timing

[jsulmar]

Ignoring issues of sanitization, does it matter when lactose is added to a batch (during boil, fermentation, bottling)? Of course, the hydrometer reading is offset, but is the flavor affected?

 

[day_trippr]

Lactose has flavor?

I really don't think it matters when lactose is added to a brew wrt its "character".
I add it at the end of the boil because it dissolves so readily then.

Cheers!

 

[Bobby_M]

I prefer to add lactose never. If I find a beer has overattenuated and is now thin, only then will I add either lactose or maltodextrine. That's usually into the keg for me. Pasteurize like you would priming sugar.

 

[dmtaylor]

I purposely add mine THE SAME DAY I BOTTLE IT, along with the priming sugar. That way I can try to gauge how much I want to add based on how the beer tastes before adding it. Rough guidance, assuming 5 gallons (19 liters) in the batch:

For a very slight increase in sweetness and body, use 1/4 to 1/2 pound (115 to 225 grams).

For a noticeable increase in sweetness and body, use 3/4 pound (340 grams).

For a very significant increase in sweetness and body, use 1 pound (450 grams).

Don't use any more than that. All assuming 5 gallons (19 liters).

Since lactose does not ferment, it is safe to add it at the same time as your priming sugar. In any case, you should boil these sugars in a little water, let them cool, and add to your bottling bucket. Lactose does not dissolve really well so it needs the heat to dissolve it anyway, not to mention it is more sanitary this way.

Enjoy.