So i decided to add some lactose to the last 15m of a partial mash, 5gal boil. i used the recipe for my cocoa/ coffee stout that turned out really nice, but just wanted to take some of the dryness out. i figured on adding HALF the suggested 1# of lactose, that i read in most milk stout recipes, just to prevent making it too sweet. i hit my target gravity within a few points. I pitched a healthy yeast starter at the right temp, shook that badboy like nutts... this was sunday. today being day three in the primary there is very little krausen and very slow action on the airlock. like one bubble q30 seconds. I'm wondering this...
1. Will adding lactose slow fermentation of a typically vigorously fermenting stout?
2. What effect does lactose have on krausen formation/retention?
and...
3. If i have a perfectly rolling fermentation of an IPA sitting within 6" of the aforementioned stout, temperature cant be the issue, right?
again... 3 days pitched, healthy starter, rolling IPA right next to this batch, tested and tried partial mash recipe with .5# of lactose, REAL SLOW NO KRAUSEN.
???
1. Will adding lactose slow fermentation of a typically vigorously fermenting stout?
2. What effect does lactose have on krausen formation/retention?
and...
3. If i have a perfectly rolling fermentation of an IPA sitting within 6" of the aforementioned stout, temperature cant be the issue, right?
again... 3 days pitched, healthy starter, rolling IPA right next to this batch, tested and tried partial mash recipe with .5# of lactose, REAL SLOW NO KRAUSEN.
???