hist-brewing: Lactose

[PBLoomis at aol.com]

In a message dated 7/28/00 6:35:50 AM Central Daylight Time, 
scabrewer at juno.com writes:

> Allow me to apologize for disinformation.  Lactose (milk sugar), while
>  contributing to mouthfeel and body due to its unfermentable nature, has
>  little effect on foam retention, as I stated in an earlier post. 
>  Somewhere between Organic RAM and typing fingers, I substituted "oats"
>  for "lactose."  Silly brewer; no cookie.  ;-)
>  
    Run that by me again?  What do the oats do?  I'm assuming you
mean flaked oats, as in oatmeal stout.
    BTW, I've been making an oat *malt* stout lately, and oat malt 
smoothes out the flavor, but seems to have no other effect.  I'm planning 
to add some flaked oats next time, for mouthfeel.
    Scotti

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