From the HBD Archive
From: hplabs!hplms2!gozer!klm (Kevin L. McBride)
Subject: Lots of things
Date: 1990-05-02 12:41:33 GMT

In Homebrew Digest #409, Toufic Boubez writes:
$
$ I'm planning to add some lactose in the next batch, to get a little
$ more sweetness in the beer. I'm not sure, however, of the orders
$ of magnitude to use. Is it in spoonfuls, cupfuls or pounds :-)?
$ For example, is one cup a reasonable amount? Thanks.

I too, am interested in various ways of sweetening beer. The Lactose
idea doesn't really thrill me though. I think what I would really
like to do is mash a small amount of grain at a higher temperature
to produce some unfermentables. The question is "How Much?"

I recently had some Samuel Smith's Oatmeal Stout and would like to try
my hand at making something similar. Any Hints? Does mashing the
oatmeal contribute sweetness or just body? Recipes for Oatmeal Stout
welcome.

Also, In Homebrew Digest #409, cckweiss@castor.ucdavis.edu writes:

$ [deleted]... About a week ago I got
$ another batch going (a basic lager this time), pitched it, and three
$ days later it was totally quiet, after a vigorous start.
$
$ The two batches were made from the same amount of the same
$ extract (6 lb. of a bulk Canadian light), and used the same yeast (Red
$ Star lager). The steam beer had some crystal malt added to the boil,
$ and that's the only difference. Both batches were kept at the same
$ temp throughout fermentation.

At the risk of being flamed... Dump the Red Star, but not into your
wort. I have never had good results with it. It also seems to be very
inconsistent. This may be part of your problem.

On the other hand, It's not unusual for your beer to ferment out
completely in three days when you're using a lager yeast at close to
room temp. Happens to me all the time. It also stops very close to
what I think the final gravity should be, so I know I'm not getting a
stuck fermentation. As long as your sanitation procedures are alright,
my advice is Relax, Don't worry, etc...

Just use a better yeast. There are quite a number of quality yeasts
available.

$ [JEEPSRUS <ROBERTN%FM1@sc.intel.com>]
$ > krauzen(sp?) fell. It's been in the secondary for a week and a half
$ > now, as of 4/26.
$
$ I've left stuff in the secondary for 8 - 12 weeks without bad results.
$ Then again, I'll drink anything if I made it myself. Seriously, the beer
$ tasted fine. Since the secondary is a completely closed oxygen-free
$ environment (assuming you used a glass carboy and fermentation lock),
$ any deterioration should be pretty slow.

I've left stuff in secondary for nigh on 5 months without any problems.
This is at cellar temp. which stays a pretty constant 55 to 60 degrees F
year round. (Of course, the 8.5% alcohol I brew into those long aged
batches certainly helps to preserve it!) I usually brew my special
spiced christmas ale around June, let it age in secondary until November,
then bottle it. Ready just in time for Christmas. I'll post the recipe
Real Soon Now.

- --
Kevin L. McBride, President // Amiga: | Brewmeister, VP of tasting,
McBride Software // The computer | and Bottle Washer,
Consulting Group, Inc. \\ // for the | McBeer Home Brewery
uunet!wang!gozer!klm \x/ creative mind | Nashua, NH

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