Milk Stout

Grains, malts, hops, yeast, water and other ingredients used to brew. Recipe reviews and suggestions.

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Milk Stout

Postby rcrist » Fri Sep 29, 2006 8:22 am

Brewing a batch of milk stout this afternoon and have a question.. When is the best time to add the lactose? When racking to secondary? Just prior to bottling? Thanks!
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Postby BillyBock » Sun Oct 01, 2006 6:51 am

I've found the best time is during the boil. That way you get it in the batch, it's not forgotten, it gets sterilized, and the yeast won't consume it anyway.
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Postby rcrist » Mon Oct 02, 2006 9:48 am

Thanks for the reply. That's good advice! I'll add the lactose to the boil for the next batch. I already have the current one in the fermenter. I plan to boil the lactose along with the priming sugar before adding to the wort for bottling with this batch,
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