Adding Lactose after the fact...

[Ernie Diamond]

Finishing up a pumpkin porter that ended up slightly dry. Wondering what the options are for, for lack of a better word, sweetening the beer.

Anyone ever add malto or lactose in the secondary or while bottling to add some body/sweetness to the brew? What is the concensus on this? Any ideas on how to mete out the proper level?

I'm not sold on the idea, I just wonder whether it is an option. Any advice will help, I'm sure.

 

[Jakemo]

I believe that I've seen elsewhere that it's ok to add lactose at bottling, as long as it's been boiled in a little water to sterilize. Lactose is non-fermentable, so you don't have to worry about bottle-bombs or other adverse affects from adding at bottling. Of course, adding it to secondary and letting it "settle in," so to speak, isn't a bad idea either. I believe the same goes for malto-dextrine....I think that counts as "non-fermentable," too, right?