Update: transferred to tertiary last night. Gravity reading was at 1.031 so it went up a bit since lactose addition. I'm assuming that means some was absorbed. There was still quite a considerable amount of settled lactose slurry at the bottom of the carboy before transfer. Not sure how many...

Jonny, I just brewed a batch of imperial stout that went to 8.5% in 2-3 days!! I didn't believe it was done that quick but through so much advice from previous batches, I took a reading. Sure enough FG was right where it belongs. Sometimes those great times end much faster than we expect!

I don't have any leftover lactose that wasn't already added. I'm quite miffed. Unless you're talking about the stuff on the bottom of the carboy? In that case I haven't racked off of that yet. Thinking about doing it tomorrow as something to try... Cheers

So far, it looks as though it's the same. I'm debating giving it a swirl to try to incorporate it in but don't want to oxygenate the beer. My other thought was to rack again, leaving behind a half gallon or so and really swirling that together before adding it to the rest so I'm only agitating...

I look forward to it and thanks! Seems like a whole world of knowledge here.

My beer is a basement dweller as well. Mid to upper 60's year-round so just about right for most yeast. I'll wrap them in a couple towels or put a jacket on the carboy to keep light out and attempt to maintain temp.

Hello everyone! Apologies for the length. I'm looking for some guidance and experiences on adding lactose. I recently brewed an extract batch of imperial chocolate milk stout. https://www.brewersfriend.com/homebrew/recipe/view/1647/chocolate-imperial-stout The last comment is from me and...