killer_mpg
Member
I was wondering what the difference was... wouldn't powdered milk be very similar to lactose. How could the yeast tell the difference they don't eat it anyway.
killer_mpg said:I like fat. It makes anything taste better so why not use powdered milk?
pjj2ba said:I good bit of what powdered milk consists of is the protein caesin. I remember years ago when I lived in CA, walking through the Tied House brewpub in Mountain View and seeing bags of Casein and wondered what they used it for. I just did a quick search and found this.
http://www.craftbrewing.org.uk/technical/doc/technical-39.htm
Scroll down and it says casein can be used post fermentation to help eliminate chill haze. I've always been a bit curious to try powdered milk in a stout. HOWEVER, if one wants to try this, I'd buy some heat stable dry milk powder that is used in sausage making (I have some for this purpose), otherwise most of the protein would coagulate in the boil pot and would be left in the trub. That might not be a bad thing though.
killer_mpg said:I like fat. It makes anything taste better so why not use powdered milk?
FlyGuy said:Your beer won't like fat. It will end up tasting bad and it will have no head.
Cheesefood said:So beer is like my wife? I add fat and get no head.
Not just you buddy.Cheesefood said:So beer is like my wife? I add fat and get no head.
FlyGuy said:Not just you buddy.Cheesefood said:So beer is like my wife? I add fat and get no head.
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