Its my first stout, and I have yet to taste it, needs about 10 more days in the primary, I may leave it in primary for 4 weeks instead of racking to secondary, but I might wanna free up that primary for another batch. I just was unsure about when to add lactose because I have seen some say put it in the boils, some say the secondary and some at bottling, I was just curious if there was any difference at all. My SG was 1.060 and it has been fermenting for 10 days now. So far I have had airlock activity from 3 hours after pitching and I am still getting a bubble every couple of minutes. Definitely the longest fermentation I have had so far, hence the reasoning for leaving it in the primary for about a month. Choices, choices....
BTW thanks for the info.