I'm probably just confusing myself thinking about it, but does the additions of unfermentable sugars affect the 'true' gravity of the beer? My case was BierMuncher's Black Pearl Porter. I had a preboil volume of 1.060 and OG of 1.064 just before adding the yeast. The boil itself called for 1/2 pound lactose. The lactose will contribute in the gravity right?
OG was 1.064 and finished out FG 1.030. That is 4.44% Do you think it's really 4.4% or higher because the hydrometer will take into account the unfermentables?
I'd like to believe that it actually finished out at something like 1.020 and is more like 5.75%. I could be fooling myself though. Thoughts, input, etc.