[Inkastare Brewing Company]

I brewed an all grain s'mores stout, about 9% when I transferred to the secondary.  Problem is it is very bitter from the unsweetened cocoa powder I used.  Can I add some additional lactose post fermentation to get some sweetness?

I added 3 oz of pure vanilla extract when transferring, and did a lb or lactose 10 min before flame out

  I figure if I boil it in about a half gallon I would lose some ABV, but would at least be adding sterile liquid.

[dmtaylor]

The bitterness could be from other things, such as hops of course... But also, 3 oz of vanilla is too much IMO and can add bitterness in high amounts in my experience.

I would not add more than 1 lb lactose in 5 gallons, total.  You might already be there.

Perhaps just give the brew more time to mellow.  Maybe needs 4-6 months or more.

[Inkastare Brewing Company]

The bitterness could be from other things, such as hops of course... But also, 3 oz of vanilla is too much IMO and can add bitterness in high amounts in my experience.

I would not add more than 1 lb lactose in 5 gallons, total.  You might already be there.

Perhaps just give the brew more time to mellow.  Maybe needs 4-6 months or more.

Thanks.  Im pretty sure it's the cocao, tastes just like 80%=or higher cocao .chocolate bar.

I tested prior to vanilla too when I was getting my gravity readings, but I'll probably let it sit a while like you said and test from time to time.

Thanks!

[KellerBrauer]

I have experienced the same situation where my beer into the secondary tasted harsh. My solution was to add lactose as you intend to do and it worked. However, I only added 8 ounces. And, like one of the other brewers mentioned, it will mellow in time.

[dmtaylor]

One big happy thread now via cross-referencing:

https://www.beeradvocate.com/community/threads/lactose-after-fermentation.563386/