I have 2 questions to do with BeerSmith
1) why does the addition of lactose add to the expected original gravity numbers while malto-dextrine does not?
2) why does the addition of lactose make the expected final gravity lower than if there wasn't any lactose at all?
Just doesn't seem to make sense. I figured that since lactose isn't 100% fermentable that the expected final gravity should be higher than if there was no lactose at all. Thank you for any help you might have on this matter
1) why does the addition of lactose add to the expected original gravity numbers while malto-dextrine does not?
2) why does the addition of lactose make the expected final gravity lower than if there wasn't any lactose at all?
Just doesn't seem to make sense. I figured that since lactose isn't 100% fermentable that the expected final gravity should be higher than if there was no lactose at all. Thank you for any help you might have on this matter