pattim
Well-Known Member
So it looks like galactose and glucose are at least 10x as soluble in water as lactose - so I added some lactase tablets to a water + lactose mixture to see if it got more soluble. It does. This means you can use solubility as an unambiguous test of how well the lactase has done its job converting the lactose.
So it looks like I can make a galactose+glucose syrup for adding to a beer during ferment, since yeast can ferment monosaccharides. (At bottling I can maybe add a small amount of lactose powder.)
Does anyone have a link to someone having done this before? Does it yield a "milk stout" sort of flavor to add galactose/glucose? I was looking for a way to impart lactose-y (milk stoutish) flavor without all the sweetness/carbs/intolerance of lactose.
Thanks,
Patricia
So it looks like I can make a galactose+glucose syrup for adding to a beer during ferment, since yeast can ferment monosaccharides. (At bottling I can maybe add a small amount of lactose powder.)
Does anyone have a link to someone having done this before? Does it yield a "milk stout" sort of flavor to add galactose/glucose? I was looking for a way to impart lactose-y (milk stoutish) flavor without all the sweetness/carbs/intolerance of lactose.
Thanks,
Patricia