I understand lactose can be added at any point in the fermentation process and generally is used for some body and sweetness due to it's mostly unfermentable sugars.
Can someone describe the sweetness imparted on a beer? I've had milk/sweet stouts before, but if I add this to say, a brown ale, would it still be good? My brown ale is a bit hot and I figured adding maybe 1 lb or so of lactose might balance it out some.
Can someone describe the sweetness imparted on a beer? I've had milk/sweet stouts before, but if I add this to say, a brown ale, would it still be good? My brown ale is a bit hot and I figured adding maybe 1 lb or so of lactose might balance it out some.