Hi, I have been letting a milk stout ferment for the past 2 weeks or so and my fg readings have hardly changed. We used a bit extra lactose than what one may normally use (and i know that'll add a few points to the reading), but it continues to be stuck around 1.028. I started with 1099 yeast...
I have brewed a milk stout, but I want it to be sweeter. The milk stout has finished fermenting but has not yet been bottled. Can I add sucrose post fermentation? Would residual yeasts ferment said sucrose and negate the sweetness? how much sucrose should I add? Is there another kind of sugar I...