Cohack
Member
I've put together a cream stout all grain recipe. The grains are purchased and ground. All I need to know is when to add the lactose. I can't find a good recipe to use as a guide. I'm guessing at the very end of the boil. I can't really see what boiling it for any time would do other than ruin it. I'm not sure though. If you have any experience with using lactose in a stout could you give me your thoughts? Thanks