Recent content by jrnuttal

The first patent for a milk stout recipe include whey rather than milk. This is a great method because you remove the protein from the milk to make cheese. Then the lactose is left in the whey for making beer.

Milk or cream stouts were originally made with whey. This is a great method because you remove the protein to make cheese and keep the lactose in the whey for your beer!

I boiled the skim milk with ginger and cardamom. Cooled it down in the pan with the lid on. Then I mixed this into the carboy with my beer as I transferred it to secondary. I let it sit for about a month at room temperature (~65 degrees). A large amount of protein settled out in the first few...

"Historically, they are known as "Milk" or "Cream" stouts, as the full body of this beer was originally borne from incorporating milk/unfermented sugar before bottle. The classic surviving example of milk stout is Mackeson's, who claimed that "each pint contains the energizing carbohydrates of...

Historically, they are known as "Milk" or "Cream" stouts, as the full body of this beer was originally borne from incorporating milk/unfermented sugar before bottle. The classic surviving example of milk stout is Mackeson's, who claimed that "each pint contains the energizing carbohydrates of 10...

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...

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...