Brewed a Belgium dubbel about two weeks ago and am about to transfer to secondary. The beer is very dry right now. I was hoping it would have some of that caramelly sweetness to it, but it just finishes so dry.
Any ideas on how to create that sweetness in the secondary. I have some lactose but I’m not sure what it would do to the taste. I’m not against adding fermentable sugars (molasses, honey, etc) but I’ve never added them to secondary before.