Milk Stout
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Emeraldclaire
Milk Stout
I am going to make some Milk Stout by adding some lactose to an Irish Stout kit, but I am not sure when to add it. I was going to dissolve it in the boiling water that I add to the wort at the beginning of the fermentation, but the instructions on the (Young's) lactose say to add it at the end of fermentation. Does it make any difference? It just seems to make more sense to dissolve it in the boiling water at the start, though I suppose I could add more at the end if it needed it.
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rootsbrew
Re: Milk Stout
Lactose retains the sweetness throughout the fermentation because it cannot be metabolised by yeast. The only reason, I can think of, for not adding it at the beginning would be that a fresh wort might contain lactolase, which can convert lactose into molecules that the yeast can digest - so you'd lose the sweetness.
Perhaps, lactolase sufficiently for it to not be a problem after a certain amount of fermation has occurred or products of fermentation have been formed? The all grain boys (and girls) seem to lob it all in together. I wonder what other reasoning Youngs have for this recommendation?
Interesting question. Sorry couldn't have been more useful.
Perhaps, lactolase sufficiently for it to not be a problem after a certain amount of fermation has occurred or products of fermentation have been formed? The all grain boys (and girls) seem to lob it all in together. I wonder what other reasoning Youngs have for this recommendation?
Interesting question. Sorry couldn't have been more useful.
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Emeraldclaire
Re: Milk Stout
I've just asked Young's and they say it's non fermentable, that's why it's added at the end. I knew that...but I get the bit about adding it gradually, to taste. I suppose if I did it this way, I would dissolve it and add it when it had cooled down a bit. Just put a muntons cider on while I am debating what to do!!
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rootsbrew
Re: Milk Stout
Nice to hear how helpful Youngs were! I hope they were friendly, at least.
For the sweetness, why not test by adding some lactose to a bottle of beer, of a similar style (shop bought, if necessay).
0.4 kg in 20 litres is 10 g in 500ml
0.5 kg in 20 litres is 12.5 g in 500ml
... etc.
Adjust to the size of your wort/brew.
When you know how sweet you want to make it, surely the best way would be like a priming solution: take out some beer (e.g. 1 litre), warm lactose with sample, put solution into a clean bin/bucket/fv and rack beer on to lactose solution? I wonder, apart from slowing conditioning, is there any reason to not add the lasctose with the priming sugar, now that your beer's already fermenting?
Good luck with the cider.
For the sweetness, why not test by adding some lactose to a bottle of beer, of a similar style (shop bought, if necessay).
0.4 kg in 20 litres is 10 g in 500ml
0.5 kg in 20 litres is 12.5 g in 500ml
... etc.
Adjust to the size of your wort/brew.
When you know how sweet you want to make it, surely the best way would be like a priming solution: take out some beer (e.g. 1 litre), warm lactose with sample, put solution into a clean bin/bucket/fv and rack beer on to lactose solution? I wonder, apart from slowing conditioning, is there any reason to not add the lasctose with the priming sugar, now that your beer's already fermenting?
Good luck with the cider.
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Emeraldclaire
Re: Milk Stout
confused.com
Young's say to add the lactose at the END of ferment
Cooper's say NOT to do this but to add it at the beginning
It's far too late to make this kit up now, but I think I will add it at the start, if only because it "feels right" to me! I expect I am worrying over nowt, and it won't make much difference. I am going to start off with 250g of lactose, as recommended by Coopers, then add more at the end if it needs it. Compromise. time for bed...... Cider's bubbling well though!
Young's say to add the lactose at the END of ferment
Cooper's say NOT to do this but to add it at the beginning
It's far too late to make this kit up now, but I think I will add it at the start, if only because it "feels right" to me! I expect I am worrying over nowt, and it won't make much difference. I am going to start off with 250g of lactose, as recommended by Coopers, then add more at the end if it needs it. Compromise. time for bed...... Cider's bubbling well though!
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cookoff
Re: Milk Stout
it would be easyer to add it at the start, as its not the most soluble sugar, use hot water to get it in solution.
adding it latter on will cause problems like adding air to the beer, poor solubility etc.
if i recolect a lb per 5 gallon should do, i looked into doing this, but ended up just brewing 5 normal stouts.
apparently you have to sign some drug declaration for buying lactose, as its used to cut illegal substances....
adding it latter on will cause problems like adding air to the beer, poor solubility etc.
if i recolect a lb per 5 gallon should do, i looked into doing this, but ended up just brewing 5 normal stouts.
apparently you have to sign some drug declaration for buying lactose, as its used to cut illegal substances....
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rootsbrew
Re: Milk Stout
What!?! This appears to be correct, if buying more than 2kg:cookoff wrote:apparently you have to sign some drug declaration for buying lactose, as its used to cut illegal substances....
the-home-brew-shop - is only outlet demanding a declaration, though. How much lactose do you actually need?
Also, good reasons why it should be added at the beginning.
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cookoff
Re: Milk Stout
2kg, is only 4 brews.....rootsbrew wrote:What!?! This appears to be correct, if buying more than 2kg:cookoff wrote:apparently you have to sign some drug declaration for buying lactose, as its used to cut illegal substances....
the-home-brew-shop - is only outlet demanding a declaration, though. How much lactose do you actually need?
Also, good reasons why it should be added at the beginning.
i tried to buy some, from "elsewhere" and was told this was the case. apparently you get alot of lactose in cocaine now.
it really did put me off brewing a milk stout. as i adore mackersons. i could bathe in that stuff.