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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...

I'm making a stout with real milk now, only a small 2 gallon tester in case its horrible! Milk curdles at pH4.6, with beer generally being around more acidic so I've brewed up a porter and then adjusted the pH to 6.0 with bicarbonate of soda. Then I added the milk and its in secondary. I'll let...

Ok Guys, I've finished the primary fermentation and the results are better than expected. I made up a basic Pilsner recipe (adding a bit of extra honey in anticipation of a bitter brew): 3lb light malt extract 1/2 lb Briess Carapils Grain 1 1/4oz spalt hops 1/2 oz saaz hops 200ml honey 100g...

Cheers Arneba28, I guess it makes sense that the stuff on top of the trub is the active bit. Funkenjaeger-to clarify I have not added any yeast to this, the idea is to cultivate the natural yeasts in the flour. I've already tried cultivating wild yeasts from the air but got a load of mould...

I've read that the ancient Egyptians made beer by adding leavened bread to the wort and then straining the solution into a secondary fermentation vessel. I'm trying to recreate this by making leaven from wheat flour and then adding this to some wort to make a starter,which I'll then strain into...