General Category > Yeast and Fermentation

Stout with Lactose

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Question... does the addition of lactose cause a higher final gravity?  Lactose is fermentable?  It's not a type of dextrin that can't be digested by yeast, correct?  I made a milk stout with an OG of 1.055.  Currently (after 10 days) it is 1.017.  I'm using WLP 006... the Bedford Ale Yeast.  I would've thought that I would've gotten down to 1.010 at least.  Any thoughts?

Still contributes to gravity. Not fermentable.

Hey the 1.017 sounds fine. Don't worry.

Yeah, what euge said.  Adds to gravity, not fermentable.  It's a disaccharide, a sugar, but yeast don't have the right enzyme to break the bond between the galactose and glucose.  Depending on your recipe, 1.017 is totally reasonable.

Thanks guys.  I'm getting ready to add about 30 ounces of cherries soaked in Woodford Select Bourbon into the beer when I keg it.  Do you think that will lower the gravity?  Will I need to add 1/3 cup corn sugar for priming?

That's why lactose is added to a milk stout - to leave some sweetness behind.

Milk stout was patented by Mackeson in 1907 as part of a trend towards sweeter beers, cf Manns Brown Ale invented in 1902.

These days in England a milk stout will have an OG less than 1.040, but an FG above 1.010.

Ant Hayes
Tonbridge, Kent


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