Lactose

You'll want advice from the folks in the Homebrewing forum.

 

I have used lactose in lots of beers, but never at kegging time. What's your goal behind adding the lactose? And what kind of beer is this?

 

I like to wait until kegging for lactose, that way I can add only what is needed to boost the sweetness of the fermented beer to the desired level.

 

I don't think you are the only one to say this. In the bag it looks like DME or PB2. Have you ever had an issue with it dissolving? Just rack on top of it, or add it to the of the keg?

 

I've only use it once, 1 lb added to the boil in a 5 gallon chocolate stout. For me, it was the right amount. I was concerned, because commercial milk stouts always come across to me as too sweet. I'm not 100% sure it's the lactose, because I know lactose is not all that sweet, but there is something that seems different about the sweetness I get in the commercial beers (Left Hand is the one that stands out the most in my mind). Ultimately, it's a personal decision, so it is hard to recommend an amount.

 

I would use 3/4 lb in 5 gallons, or no more than 1 lb for maximum sweetness that won't be overly chewy. More than that might be too much.

 

Like any other sugar added to fermented beer, I'd boil it in a cup or two of water before adding.

 

It depends on what your goals are!

What sort of beer is it, etc?

 

Hey quick question I'm sure it's right just need someone to verify...

Lactose monohydrate. That's what we should be using ?

 

Sounds like you are trying to use some lactose for carbonating a commercial beer. I think.
That won't work. If that is your goal then the answer is zero ounces lactose, because it only adds sweetness. Adding lactose is probably something the brewer would have done, not the cellar man.

You will end up with flat sweet beer.
Cheers.

 

You should be using something called lactose, lactose sugar or milk sugar purchased from a homebrew store.

 

I work somewhere where I can get this stuff dirt cheap (free). Wiki says its the same but you know how reliable that site is!

 

http://www.drugs.com/inactive/lactose-monohydrate-368.html

 

The only difference between the different types is the crystal structure, and maybe slightly the density (weight) but that should be a fairly minor effect. All of it will dissolve fully in beer in the same manner to do what you want it to do.

 

Monohydrate means there is one molecule of water per molecule of lactose. I really don't know what form Lhbs lactose is. Wouldn't surprise me if it were monohydrate.

 

good sir,
i forget why, but i've been told to boil the water first, remove from heat and then add the sugar. not sure if it was strictly to prevent the above-boiling temps you get when heating sugar water. any thoughts?

 

No good reason that I'm aware of. Maybe just to avoid the risk of burning the sugar if you don't stir before it dissolves?

 

+1. It really doesn't matter that much.

 

Ask your employer if the product you intend to steal is food grade.