adamsavelli
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- Feb 25, 2008
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I'm getting ready to bottle my 5-gallon batch of Coffee Oatmeal Stout. I'd like to add malto dextrin to increase body and mouthfeel, but also add lactose for a little residual sweetness. What do you guys think? Can I even add lactose at bottling time, or should I have done it during the boil. Finally, how much priming sugar should I use. I checked out some calculators but I don't know exactly what they mean by desired level of carbonation. I know I'd like a low level of carbonation, but don't know how to translate this into a number. Will the amount of malto dextrin and/or lactose I use affect the amount of priming sugar?