Originally Posted by irishrover32
that would be perfect as the left hand milk stout is kind of what im going for i had while in america and it was so good but sadly i dont think that company ship to ireland which is where im based
do you add the lactose as well as the malt extract? and what do you mean by secondary i see it everywhere on here?
Secondary is the term for racking your beer from the primary fermenter into a second fermenting vessel for clearing, adding of spices or dry hopping, or adding more fermentables for a "second fermentation" such as a fruit addition. Some will use a secondary others will just bottle/keg from the primary fermenter. Lots of views in which way works better. Just go with what process you're comfortable with.
Yes the lactose would be an addition to the malt extract. The lactose is simply milk sugar that is added for adding sweetness. It is mostly unfermentable sugars that will remain after fermentation. You would still need the fermentable sugars from the malt extract to push up the gravity of the wort for your beer.