I brewed a Milk Stout and I'm going to add the lactose at bottling time. Do I still need to add priming sugar to my Milk Stout or is the lactose vertually unfermentable? I don't want exploding bottles. Thanks.
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Milk Stout / Lactose question
- Thread starter pgenius
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Sigthor
Active Member
If i'm not mistaken lactose is a non-fermntable sugar. don't worry.
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pgenius
Well-Known Member
Thats what I thought. I ask because Beer Smith says, "Not fully fermentable," implying that its partially fermentable, and it affects the Beer Smith calculations in gravity obviously but also in ABV.
Grinder12000
Well-Known Member
You don't want a lot of priming sugar anyway so do a little research on that one. Also - MAKE SURE you tell people it has lactose. You don' t want anybody getting sick who are lactose intolerant.
conpewter
Well-Known Member
I'll normally put lactose in during the last 5-10 minutes of the boil. You can do so at bottling time as well.
Grinder12000
Well-Known Member
I put mine in at the beginning of the boil - not sure if it makes a difference.
flyangler18
Well-Known Member
Probably not. I usually add with 10 minutes left in the boil to dissolve/sanitize.
10 minutes out from flameout is also when I kick the March pump on to recirculate through the CFC and tubing to sanitize and drop in a Whirfloc tablet, so it's a convenient time for any adjuncts that I may be adding.
