Just brewed a new stout recipe for the first time and for whatever reason we overshot our IBUs by ~10. The beer tastes good, but is definitely out of balance w/ a lingering hop bitterness that isn't super pleasant. Considering it's a "Breakfast" stout anyways, we figured some milk sugar would fit in nicely.
How would you guys go about adding this to finished beer? My thoughts were to boil the lactose in as little water as necessary and run off to one of our yeast brinks to allow to cool before pushing into the Brite before transfer. My only concern from there is potential DO pickup which would probably be low due to the boiling, but figured we could bubble some CO2 from the bottom through the lactose solution to help scrub whatever air is left.
Would this work? Any other things we should consider?
How would you guys go about adding this to finished beer? My thoughts were to boil the lactose in as little water as necessary and run off to one of our yeast brinks to allow to cool before pushing into the Brite before transfer. My only concern from there is potential DO pickup which would probably be low due to the boiling, but figured we could bubble some CO2 from the bottom through the lactose solution to help scrub whatever air is left.
Would this work? Any other things we should consider?
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