Grains, malts, hops, yeast, water and other ingredients used to brew. Recipe reviews and suggestions.

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Postby BillyBock » Thu Apr 12, 2001 3:22 am

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.
Imperial Stout
Imperial Stout
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