During the Brewing of Beer, Whether and How to Use the Sugar Lactose?. . . If Not, When the Wort?
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2 Responses to “During the Brewing of Beer, Whether and How to Use the Sugar Lactose?. . . If Not, When the Wort?”
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@KK
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Depending on the style you do, you can use lactose. Lactose is not fermented completely, although other types of sugar, and add not only on the mouth into a cream, but also beer. There is no strong beer, like in the cream or heavy beer that you add to his lips. If you are looking for a simple bump ABV, the use of dextrose (corn sugar). Dextrose is the most readily available fermentable sugar. Add the broth bring to a boil and add the initial break before the wort from the boiler. Make sure you mix well, so it is completely dissolved.
Mitchell hit the nail on the head.