Hi all, I tried Belching Beaver Milk Stout when in the USA recently. It was awesome! I've been researching of late how to replicate it. I've been reading quite a bit about how to do it and have some fundamental questions. 1. Powdered PB or Peanut Butter Flavoring (all I can find is an oil from a cake shop) 2. When to add it? I've seen a huge array of reports, from at 60mins in the boil, 10mins seems to be most common, followed closely by adding at keg/bottling. There seems to be a large following who add it in the fermenter like dry hopping. Appreciate any help folks. Keen to hear some logic behind adding it at different times too.