Right...that I understand. What I mean is if I mash as usual, then do a 15 minute boil just to kill any nasties, then chill to about 90, pitch my yeast, then pitch the lactobacillus about 12 hours later. I’m asking if adding the lactose during that initial 15 minute boil (I usually add it with about 5-10 minutes left) would be problematic down the road once I introduce the lactobacillus. I would not be boiling the beer again. Hope that clears it up.
As I re-read this are you thinking lactose and lactobacillus are the same thing? Lactose is milk sugar that will give a creamy mouthfeel and lactobacillus is obviously the bacteria. I can’t quite tell so forgive me if I’m assuming incorrectly.
Oh yes I was thinking Lactobacillus lol. Disregard ....carry on sir .