Has anybody noticed beers with lactose in, have finished higher than expected?
Yes I realise that it is non fermentable milk sugar but by my calculations some beers I did with it have not finished as low as they should?
Just wondered if it was having any effect on the yeasts attenuation?
Yes I realise that it is non fermentable milk sugar but by my calculations some beers I did with it have not finished as low as they should?
Just wondered if it was having any effect on the yeasts attenuation?