Gents, I have a pumpkin spice ale I want to sweeten slightly to cut a bit too much hops (a process change led to more bitterness than I'm used to) and to bring out a "pumpkin pie" character. I already used ESB yeast to make the brew malt-forward, my spicing is subdued and I'm using some vanilla. So the second function is to add a bit of residual sweetness - operative here being "a bit" - to the 5 gal batch. So my thought is to dissolve 1/4 C lactose in a half-cup of water and boil 10 mins to sanitize. I'll add it to the beer, taste, and see if I need more. If so, repeat. I don't want "milk stout" sweetness, just the slightest touch. Any of you used lactose for this and if so, how much?