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Adding sweetness to secondary

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.

If you want to take the edge off the dryness, use 1/2 lb lactose for 5 gallons. Boil it in a little water and add it in. If still too dry, you can add up to 3/4 lb lactose. Don’t use more than that. And don’t use any fermentable sugars, or the problem will get even worse!

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