Milk Stout with Real Milk - Page 2 - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Milk Stout with Real Milk

Reply
 
Thread Tools
Old 02-12-2010, 04:08 PM   #11
Edcculus
 
Edcculus's Avatar
Recipes 
 
Jun 2007
Greenville, SC
Posts: 4,546
Liked 48 Times on 45 Posts


Quote:
Originally Posted by ChshreCat View Post
+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.

 
Reply With Quote
Old 02-12-2010, 04:23 PM   #12
ChshreCat
 
ChshreCat's Avatar
Recipes 
 
Aug 2008
Camano Island, Washington
Posts: 11,533
Liked 542 Times on 434 Posts


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.
__________________
"Science + beer = good!"
-Adam Savage

 
Reply With Quote
Old 02-12-2010, 07:47 PM   #13
jpsloan
 
jpsloan's Avatar
Recipes 
 
Nov 2006
New Market, MD
Posts: 745
Liked 6 Times on 6 Posts


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.
__________________
"An Irishman is never drunk as long as he can hold on to a blade of grass, and keep from slipping off the face of the Earth."

eddiewould Likes This 
Reply With Quote
Old 02-13-2010, 11:25 PM   #14
celtic-brew
Recipes 
 
Apr 2008
Exeter, Devon (UK)
Posts: 5

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.
__________________
________________________________________
Brewing Now: English Light Ale
Planned for the Future: Belgian Dubbel
Previous Brews: Wines, ciders & ales. Use all grain 'Brew in a Bag' method

 
Reply With Quote
Old 01-27-2013, 04:03 AM   #15
jrnuttal
Recipes 
 
Jan 2013
Davis, CA
Posts: 7

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.

 
Reply With Quote
Old 02-12-2013, 09:36 PM   #16
mvcorliss
Recipes 
 
Mar 2011
Greenfield, MA
Posts: 196
Liked 12 Times on 11 Posts


Quote:
Originally Posted by jrnuttal View Post
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.

 
Reply With Quote
Old 02-13-2013, 02:09 AM   #17
ChshreCat
 
ChshreCat's Avatar
Recipes 
 
Aug 2008
Camano Island, Washington
Posts: 11,533
Liked 542 Times on 434 Posts


+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!
__________________
"Science + beer = good!"
-Adam Savage

 
Reply With Quote
Old 02-13-2013, 02:15 AM   #18
BorealBrewer
Recipes 
 
Nov 2012
Winnipeg, MB
Posts: 255
Liked 52 Times on 39 Posts


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.

 
Reply With Quote
Old 03-06-2013, 07:51 PM   #19
CA_Mouse
HBT_SUPPORTER.png
 
CA_Mouse's Avatar
Recipes 
 
Jan 2013
Riverside, Califiornia
Posts: 1,947
Liked 304 Times on 253 Posts


Quote:
Originally Posted by ChshreCat View Post
"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!

 
Reply With Quote
Old 03-06-2013, 07:55 PM   #20
cheezydemon3
Registered User
Recipes 
 
Nov 2009
louisville
Posts: 12,960
Liked 1672 Times on 1251 Posts


HAHAHAHAHAHAHA!!!

I think the guy that fermented milk DIED.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Milk Stout. BigKahuna Commercial Brew Discussion 30 04-04-2015 04:46 AM
Milk Stout Shmohel General Beer Discussion 10 02-04-2013 05:15 PM
Milk Stout won't go below 1.034. What to do? ajwillys General Techniques 8 08-09-2008 02:49 AM
Milk Stout Gabe Recipes/Ingredients 3 11-03-2007 01:47 AM
Milk Stout? BootYtRappeR Beginners Beer Brewing Forum 5 10-09-2005 08:51 PM


Forum Jump