When making something like a milk stout, for example, when is the proper time to add these unfermentable sugars? I've heard everything from in the initial boil, when racking, all the way to adding at bottling time.
Any expert have a word on which stage is the best time to add these? I would assume at bottling time, because wouldn't the unfermentables fall out of suspension during their time in the fermentor?
Thanks
Any expert have a word on which stage is the best time to add these? I would assume at bottling time, because wouldn't the unfermentables fall out of suspension during their time in the fermentor?
Thanks
