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Adding Lactose
I only have 25 gallons under my belt but my current batch is a Raspberry Honey Pale Ale. I took a sample while racking it to the secondary and was slightly disappointed that I wasn't detecting too much of the Raspberry flavor however I have faith it will turn out fine. My question is when is lactose to a recipe ever going to bring out a fruit flavor more? Also in developing a recipe what ones are most appropriate for addiing lactose for sweetness? I personally prefer stouts, porters, and Double IPAs but have been getting requests for sweeter beers? Just looking for some advice from the experts. Thanks.
I've only seen it used in sweet stouts or milk stouts. This IS home brewing though. You can do what ever you want. Might make an interesting raspberry cream ale. I don't think it will bring out more of the fruit flavor though. Try adding your fruit to the secondary.
Couple other ways to make your beer sweeter is maybe shorten the primary fermentation so less sugar is converted to alcohol, and maybe redue the hops used in recipe to low end of style scale. I made a cream stout twice, I a doubled the lactose from 1/2 pound to a full pound and I added 1/2 pd honey malt. It is a little sweeter but not sure if it was the additional lactose or honey malt.
DC
I added lactose to a blueberry wheat I just made, and I wouldn't reccomend it. It gave it an odd sweetness for a wheat beer.
Lactose isn't really sweet tasting. Its mildy sweet and sort of creamy.
If you want to increase the residual sweetness in the beer then shoot for under attenuation or less fermentable wort. Both are things that are slightly difficult to control.
Adding more fruit may be the best option, but only works well with kegging. When botteling the yeast will still try to ferment out the residual sugar and cause overcarbed bottles in the best case. Worst case would be exploding bottles over time.
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