I've seen several recipe's that add lactose just prior to bottling "to taste". Is lactose 100% unfermentable, or will this affect amount of fermentables need for conditioning? If so, is there a chart somewhere that can spell it out? I have never used it (lactose) before, but I'm on trial #4023 trying to come up with a beer that SWMBO will like, so basically desperate times=desperate measures.......