Happy HolidaySs Giveaway - Last Sponsor Giveaway of the Year!

Come Enter the BrewDeals/FastFerment Giveaway!


Home Brew Forums > Home Brewing Beer > General Beer Discussion > Did I Just Ruin A Milk Stout?
Reply
 
LinkBack Thread Tools
Old 02-04-2013, 04:59 AM   #21
dannylerch
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Posts: 120
Liked 6 Times on 6 Posts
Likes Given: 37

Default

The only real advantage to pouring in the boil is to sanitize the lactose and ensure it dissolves fully into the wort. I wouldn't worry.

__________________
dannylerch is offline
 
Reply With Quote Quick reply to this message
Old 02-04-2013, 04:05 PM   #22
sweetcell
Swollen Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
sweetcell's Avatar
Recipes 
 
Join Date: Jan 2012
Location: Rockville, MD
Posts: 4,220
Liked 709 Times on 521 Posts
Likes Given: 273

Default

Quote:
Originally Posted by dannylerch View Post
The only real advantage to pouring in the boil is to sanitize the lactose
well, that's a pretty important advantage, and precisely the one the OP is concerned about!
__________________
.
What hops should I grow? Hop grower's comparison table. Looking for cheap honey?

Drinking: a farmhouse with ECY08 & brett blend, wet-hopped harvest ale x 2, second runnings dark ale with vanilla
Fermenting: (nothing active)
Aging: imperial chocolate stout, sour cherry mead, oud bruin & a few other sours, acerglyn, a BDSA
sweetcell is offline
 
Reply With Quote Quick reply to this message
Old 02-04-2013, 09:23 PM   #23
mike_in_ak
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: anchorage, ak
Posts: 544
Liked 84 Times on 52 Posts

Default

And to make sure it dissolves.

__________________
mike_in_ak is offline
 
Reply With Quote Quick reply to this message
Old 02-05-2013, 06:36 AM   #24
mike_in_ak
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: anchorage, ak
Posts: 544
Liked 84 Times on 52 Posts

Default

But only those two things

__________________
mike_in_ak is offline
 
Reply With Quote Quick reply to this message
Old 02-05-2013, 06:28 PM   #25
dannylerch
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Posts: 120
Liked 6 Times on 6 Posts
Likes Given: 37

Default

I'm sure it will be fine. With time, the alcohol should kill off any bacteria from the lactose. Bottle it, wait a few weeks and report back.

__________________
dannylerch is offline
 
Reply With Quote Quick reply to this message
Old 02-05-2013, 06:38 PM   #26
Hermit
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Alternate Universe
Posts: 2,246
Liked 67 Times on 57 Posts
Likes Given: 10

Default

Quote:
Originally Posted by dannylerch View Post
I'm sure it will be fine. With time, the alcohol should kill off any bacteria from the lactose. Bottle it, wait a few weeks and report back.
It's good to know that a beer can't go bad because alcohol kills off any bacteria.
__________________
Hermit is offline
pdietert Likes This 
Reply With Quote Quick reply to this message
Old 02-05-2013, 07:10 PM   #27
CDGoin
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Location: Midlothian, Virginia
Posts: 677
Liked 79 Times on 59 Posts
Likes Given: 127

Default

If memory serves it kills off MOST bacteria, and all the ones that are harmful to us..

Just not the ones that like to spoil beer.. spoiled Beer is still beer, just a bit more sour than regular beer.

OH and as for the Lactobacillus.. its used to make yogurt, etc.. and is a beneficial bacteria MOST the time.. Just not when it is trying to make Yogurt out of your Beer.

That said, its good for you.. (Its whats in the Highly advertised Activia Yogurt). Its even been proven to have anti-cancer and other nice benefits.

That said, Lactobacillus infected beer can still be drinkable.

__________________
BEER - Some call it a problem, I call it a Hobby
  1. In the primary : Nothin'
  2. In the secondary : Nothin'
CDGoin is offline
 
Reply With Quote Quick reply to this message
Old 02-05-2013, 07:13 PM   #28
Hermit
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Alternate Universe
Posts: 2,246
Liked 67 Times on 57 Posts
Likes Given: 10

Default

Quote:
Originally Posted by CDGoin View Post
If memory serves it kills off MOST bacteria, and all the ones that are harmful to us..

Just not the ones that like to spoil beer.. spoiled Beer is still beer, just a bit more sour than regular beer.

OH and as for the Lactobacillus.. its used to make yogurt, etc.. and is a beneficial bacteria MOST the time.. Just not when it is trying to make Yogurt out of your Beer.

That said, its good for you.. (Its whats in the Highly advertised Activia Yogurt). Its even been proven to have anti-cancer and other nice benefits.

That said, Lactobacillus infected beer can still be drinkable.
Different strain. There is a brewery in Cleveland that advertises open fermentation. Stuff gets pretty undrinkable. He has a wild lacto infection he couldn't get rid of. Not sure if that is still the case but I won't/don't drink his beer.
__________________
Hermit is offline
 
Reply With Quote Quick reply to this message
Old 02-05-2013, 07:22 PM   #29
Horseballs
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: Shaker Heights, Ohio
Posts: 158
Liked 20 Times on 19 Posts
Likes Given: 7

Default

Quote:
Originally Posted by Hermit View Post
Different strain. There is a brewery in Cleveland that advertises open fermentation. Stuff gets pretty undrinkable. He has a wild lacto infection he couldn't get rid of. Not sure if that is still the case but I won't/don't drink his beer.
Sour-ish beers are an acquired taste. I for one really enjoy that lactic twang that I get from indigo imp's beers. I wouldn't say that they make amazing beers or are super consistent, but I always enjoy drinking their beers. The blonde especially works well with the sour note.
__________________
Horseballs is offline
 
Reply With Quote Quick reply to this message
Old 02-22-2013, 02:07 PM   #30
MachineShopBrewing
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Montrose, MN
Posts: 1,053
Liked 66 Times on 53 Posts
Likes Given: 38

Default

I wouldn't worry about it. If the lactose was packaged in a plastic bag there wouldn't be enough moisture to support any bacteria inside the bag. I am sure it was sitting around for a while also, so I highly doubt that there is any viable beer spoiling organisms attached to the lactose powder. I wouldn't worry about it. Finish it out and keep it cold when packaged and you should be fine.

__________________
MachineShopBrewing is offline
dannylerch Likes This 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Milk Stout with Real Milk Micycle Recipes/Ingredients 43 10-27-2014 07:58 PM
Milk Stout w/o the Milk? exbeerimenter Extract Brewing 3 05-14-2012 04:47 PM
News Flash: Milk Stout is Made from Milk alexdagrate General Beer Discussion 5 04-15-2012 07:23 PM
What is the ideal temp for bottle conditioning a sweet stout(milk stout)? 1stTimer General Beer Discussion 5 08-12-2011 06:12 PM
Making a milk stout, with milk iarobertson Recipes/Ingredients 9 01-05-2010 11:28 PM



Newest Threads

LATEST SPONSOR DEALS