Colbizle
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I was reading the BYO article on Milk Stout and Christoffel from Lefthand recommends anywhere from 5% (naunce) to 13% (extreme).
With that said, I am interested on what people prefer based on their experience, so what is your favorite percentage of Lactose to use in a Milk Stout or whatever style you prefer it in?
With that said, I am interested on what people prefer based on their experience, so what is your favorite percentage of Lactose to use in a Milk Stout or whatever style you prefer it in?