Brew Batch #111 Out of a Sheep’s Teet

Since January I've done 8 batches of something hazy, with Shepherd's leading the charge and being responsible for me diving deep into water chemistry and how that one facet changes a beer's identity. So for #9 I returned back to the favorite and added lactose. The LA3 was a 4th generation pitch sitting on an OG 1.060+0.00@ 66F. Let's see if typically unfermentable sugars make a noticeable difference on this crowd favorite.