I know recipes usually call for 1 pound per 5 gal batch, but I once had a super thick and creamy milk stout that was like heavy cream. I want to try adding 2# or more and wondered if this would end up ruining the batch. I know there are other ways to get a thick beer (mash thickness, mash temp...), but wanted to know your thoughts. Thanks.
@Scumbag81 did a beer with 2+# in it and it won a lot of medals. Maybe he can walk you through the deep end.
Lactose is hard to go overboard on (unless someone is lactose intolerant! ). 2 lbs is more than most recipes call for but it certainly will not ruin your beer.
Add as much as you need to hit the profile you want in your beer. Based on feedback from judges and my own pallete I ended up at 2 lbs per 5 gallons in my own beer.
I add mine on bottling/kegging day. Dissolve however much you think you might like, then add a little at a time until the beer tastes right. Personally I'd never use more than a pound in 5 gallons, but to each his own.
I used 1# in a 5 gallon TenFidy base beer, and I enjoy the beer I made but am underwhelmed with the lactose. I feel 2+# may be too much as there is a lot going on in the beer, but 1.5# to 2# may have been correct.
You'll be fine with 2 lbs. Give it a shot, and see if it provides the characteristics you are looking for.
