Edcculus

Recipes 

Exactly. I don't want to sound like an asshat, but this is an absolute terrible idea. "Milk Stout" is, and has NEVER been made with milk. Its actually more of a marketing name given to sweet stouts with lactose added to appeal to nursing women in the heyday of porters and stouts in England.

ChshreCat

Recipes 

Yeah, I don't think I'd even want to test a sample of something with milk that's been sitting out at room temperature for weeks. This thread is frightening me.

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"Science + beer = good!"
-Adam Savage

jpsloan

Recipes 

That's like trying to make a Cream Ale with real cream... it's just the name. I prefer to call them "Sweet Stout" at any rate.

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"An Irishman is never drunk as long as he can hold on to a blade of grass, and keep from slipping off the face of the Earth."

celtic-brew

Recipes 

Thanks for the comments guys.
I realise milk stout is not supposed to be made with real milk, but there are fermented milk drinks out there so I wanted to give it a try out of curiosity. Only kept milk in there 2 days in fear of spoiling without refrigeration - in short as suspected it didn't taste too good.
Was thick and creamy but a very sour aftertaste, ended up down the sink.
You could, I suppose, make a posset with beer (add warm cream and mulling spices) should you particularly want a diary beer.

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Drinking: Marstons' Firestoaker, Sharp's Doom Bar

Bottle Conditioning: Newquay Brown Ale

In Secondary: Real Milk Porter

In Primary: Orange Blossom Mead

Planned for the Future: sloe gin