Anyone experimented with adding glycerine / glycerol to their beer, for sweetness and mouthfeel? I've heard it can be used as a non-fermentable, and it's 50-75% as sweet as table sugar. Sounds similar in use and effects, to lactose. I've just never heard of anyone's actual experience with it. I may do an experimental stout with some next month, if I do, I'll post results here. Would love input on dosing rates, effects, drawbacks, etc from anyone with experience first of course.