Hey folks, first post here so thank you for all your help. I just tasted my Peanut Butter Chocolate Stout when putting it into the secondary fermenter. and it could definitely use a little shot of sweetness. I think having a milky mouth-feel would work really well for this brew as well. Lactose seems to be a good way to get both, but I will be doing this just before bottling, in addition to adding some chocolate. If I use a pound of lactose, do I still need to add the same amount of priming sugar I generally use or does that need to be reduced to not overcarbonate? Thanks again.