Lactose

[BillyBock]

Does anyone have experience using lactose at any point during brewing? I have a Cream Ale in the primary right now and have considered using a bit of lactose (along w/ priming sugar) during bottling to impart a slight creamy texture. Question is: how much is the right amount? Or is it better to let it sit in the primary/secondary, and then again how much is right? Thanks in advance.