@hopsandjosh @danielclay82 @hopsandgrain What hurdles are you running into? I've only used lactose in fruited IPAs with variable results. I did note that it gave a balance to the tartness from the fruit–my biggest issue was flavor lability over time...don't think that was due to the lactose though.
@MadFermentation@SapwoodCellars I totally get it, but it's strange that we now call any IPA over 7% a "double". I liken IIPA to Maharaja and Hopslam, but with the genre re-defined by juicy, hoppier beers, it makes sense to scale back that number.