Originally Posted by hulkavitch
I am tempted to just leave it as is with all of the rave reviews and then modify later. I am trying to convince a non-stout drinker.
I know some have added lactose, do you find it cloying?
What is the general concensus on the coffee flavors: strong, mild, balanced?
If you are gearing it toward a non-stout drinker, it wouldn't hurt to add that extra half pound of lactose and make it more of a milk stout. The coffee flavor is subtle and balanced in the regular recipe.
I think the biggest thing to keep on mind with this beer is that it needs a good 6 weeks of bottle conditioning to balance everything out. If kegging, a 4-6 week secondary wouldn't hurt.