Ok, so I am fairly cheap and impatient. I brewed up 5 gallons of a lambic using a sour mash technique. I want to keg then bottle because the yeast I used is highly flocculant plus I want to make sure to carb it just right. Also I will need to sweeten this so I am thinking about adding Glycerin to inhibit the yeast and then adding table sugar to sweeten. This would be much cheaper than adding lactose in the amount prescribed in the recipe. (4 lbs). Let me know what you think.