I made an RIS and it finished too dry and thin. I want to add lactose to it to rectify this a little bit. I am thinking 8 oz of lactose boiled in a cup or so of water, then cooled and added to the keg.
Since fermentation is over, will the lactose merely sink to the bottom of the keg and be a waste of time, or will it meld and blend with the beer?
Any thoughts or experiences are welcome - thanks