Adding lactose to a keg

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Adding lactose to a keg

Postby turkeyjerky214 » Sun Nov 23, 2014 11:04 pm

A while ago I brewed a stout with the intention of adding lactose once it was in the keg. I was originally planning to dissolve the lactose sugar in about a pint of water, boiling it for 15, then adding it to the keg. I just had the idea of pulling a pint or so of the stout from the keg and boiling that with the sugar instead of regular water. Obviously I'd boil off the alcohol from it, but then I wouldn't be diluting the whole batch with the water.

Has anyone ever done this before? Would there be any downside to doing it this way?
-Brian

On Tap: Sour Belgian Brown, Amber Ale, Milk Stout, English Dark Mild, American Brown, Vienna Lager

Fermenting: Roggenbier, Pumpkin Ale
Kegged: Dunkelweizen, Hefeweizen, Barleywine
Lagering: Märzen, Doppelbock, Düsseldorf Alt
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