I have 5 gallons of a rosemary Saison that is in secondary with 4.25 lbs of raspberries. While it is tasty, the raspberries have given it a bit of an acidic edge. Has anyone out there ever used lactose to balance out acidity in a fruit beer? If so, how much is appropriate for 5 gallons? I was considering using it to prime my keg. I'm not looking to make the beer sweet, just balanced.
Thanks for your wealth of knowledge.