Brewing a batch of milk stout this afternoon and have a question.. When is the best time to add the lactose? When racking to secondary? Just prior to bottling? Thanks!
I've found the best time is during the boil. That way you get it in the batch, it's not forgotten, it gets sterilized, and the yeast won't consume it anyway.
Thanks for the reply. That's good advice! I'll add the lactose to the boil for the next batch. I already have the current one in the fermenter. I plan to boil the lactose along with the priming sugar before adding to the wort for bottling with this batch,