Milk Stout - using lactose

[thedrayman]

Hi all, I intend to make a milk stout at the weekend for 'the wife' and wondered at what stage I add the lactose (milk sugar). I'm thinking it might be after the primary ferment and prior to bottling, is this right? Any help gratefully appreciated. :thumb:

 

[tubby_shaw]

Chuck it in at the end of the boil, that way you know it's sanitised :thumb: