Hello everyone! Apologies for the length. I'm looking for some guidance and experiences on adding lactose. I recently brewed an extract batch of imperial chocolate milk stout. https://www.brewersfriend.com/homebrew/recipe/view/1647/chocolate-imperial-stout The last comment is from me and includes the modifications we made to the original. After 4 days in primary I checked gravity. It was 1.025 so pretty much hit our mark. The recipe didn't call for lactose until secondary. This was our first time using lactose so we were just trying to follow the recipe. Last night we racked into secondary for clarification and to introduce the lactose. We brought about a pint of water to boil with the lactose for about 5 minutes to dissolve and sterilize, then let it cool to about 95° before adding it into secondary, before racking the beer on top. After we finished racking we noticed a white layer on the bottom of the secondary under the beer. It looks as though the lactose solution crystallized and remained separate from the beer.? The only thought I have is that the temperature difference caused the lactose to crystalize.... Anyone ever have this happen? Any thoughts on how to get this to mix into the brew? All replies welcome and thanks in advance! Cheers!