two questions.. When and how much irish moss should I use? Second has anybody used lactose for vicosity? I know that unfermentable sugars will give more of a mouthful but I didnt know if anybody has used it and how much I should use for batch and when...
irish moss / Lactose
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You can use a teaspoon of Irish moss (rehydrated is best) at 15 minutes left in the boil.
Lactose is a non-fermentable sweetener, so it would make whatever you add it to sweet. Malto-dextrine is usually what is used for a thicker mouthfeel.
Lactose is a non-fermentable sweetener, so it would make whatever you add it to sweet. Malto-dextrine is usually what is used for a thicker mouthfeel.
