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Old 02-12-2010, 03:08 PM   #11
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+1

"Milk stout" is more of a figure of speech than a real definition of what it is. Like a nut brown ale not really using nuts.
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.
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Old 02-12-2010, 03:23 PM   #12
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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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Old 02-12-2010, 06:47 PM   #13
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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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Old 02-13-2010, 10:25 PM   #14
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Default Milk stout - real milk

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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Old 01-27-2013, 03:03 AM   #15
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I have been wondering this for a while, so I decided to go ahead and give it a try. I made chai latte ale with skim milk. I added the milk when I transfered the beer to secondary. I didn't want milk fat in my beer because I think it would ruin the head. I was a little concerned at first that maybe the protein in the milk would spoil, but the results are a delicious clear and creamy chai ale. The protein will curdle, but then it just precipitates out of the beer. Obviously their is a history to using milk in beer. I don't think they used lactose when milk stout was invented.

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Old 02-12-2013, 08:36 PM   #16
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Quote:
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Obviously their is a history to using milk in beer. I don't think they used lactose when milk stout was invented.
From 2008 BJCP guidelines:

History: An English style of stout. Historically known as “Milk” or “Cream” stouts, legally this designation is no longer permitted in England (but is acceptable elsewhere). The “milk” name is derived from the use of lactose, or milk sugar, as a sweetener.
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Old 02-13-2013, 01:09 AM   #17
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+1 Milk stouts weren't around that long. They've always been named that from the use of lactose, not from the use of milk in the beer.

Use lactose. Save spoiled milk for the slags!

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Old 02-13-2013, 01:15 AM   #18
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I've had kumis - Mongolian-style fermented milk. It was passable - kinda like drinking the liquid off the top of a tub of yogurt, with estery and alcohol notes.

I like a good stout. I'd drink kumis again, if I run into some Mongolians (and the Mongolians have polished off all their other bevvies.) I wouldn't try mix the two.

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Old 03-06-2013, 06:51 PM   #19
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Quote:
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"Milk stout" is more of a figure of speech than a real definition of what it is. Like a nut brown ale not really using nuts.
Darn! Guess I'm going to have to eat this 4lbs I just bought!
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Old 03-06-2013, 06:55 PM   #20
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HAHAHAHAHAHAHA!!!

I think the guy that fermented milk DIED.

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