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Old 10-05-2013, 06:57 PM   #31
50quidsoundboy
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Sep 2012
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i have access to a farm so getting hold of raw lamb ought to be easy, in theory

 
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Old 10-05-2013, 07:07 PM   #32
drainbamage
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Dammit, all this talk of lamb has me hungry for kebabs now.

 
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Old 10-05-2013, 08:38 PM   #33
estricklin
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I'm surprised no one has suggested using Irish Cream as a way to achieve the same thing.

Another thing about adding other milk products, such as cheese or yogurt, is the lactose that your wanting may already have been consumed by the bacteria.

 
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Old 10-22-2013, 02:44 PM   #34
BrewCanuck
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There is a thread in the mead Forum where a guy combined mead methods and Koumiss which is a traditional fermented Mares milk drink from central asia. This methodology could work for a Milk Stout Variation. He said the mead came out very smooth with a tangy nuttiness he attributes to the milk.

Oh and as to the Lambic comments, since they didn't have packaged yeast nutrients back in the day, they would often Hang a leg of Beef/lamb/goat into the open Fermenter for the yeasties to much on. So, not too wild an idea

When I get back to Canada I thik I'm gonna give this a try.
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Old 10-22-2013, 05:04 PM   #35
50quidsoundboy
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Sep 2012
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i brewed a tripel today, with real tripe

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Old 10-22-2013, 08:46 PM   #36
drainbamage
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Quote:
Originally Posted by estricklin View Post
I'm surprised no one has suggested using Irish Cream as a way to achieve the same thing.

Another thing about adding other milk products, such as cheese or yogurt, is the lactose that your wanting may already have been consumed by the bacteria.
Wouldn't the acidity of the beer just curdle the Irish cream, a la Irish Car Bomb that hasn't been chugged quickly enough?

 
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Old 10-22-2013, 09:16 PM   #37
Sir-Hops-A-Lot
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Jul 2012
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Hey guys,
Is anyone able to send me a pail from India? I need some authentic ingredients for my IPA.
Thanks
SHAL
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Old 10-23-2013, 07:33 PM   #38
jrnuttal
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Jan 2013
Davis, CA
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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!

 
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Old 10-23-2013, 07:35 PM   #39
jrnuttal
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Jan 2013
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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.

 
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Old 06-12-2014, 01:01 AM   #40
scogan9
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Nov 2013
, MA
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Quote:
Originally Posted by brewt00l View Post


...I'd try mixing some milk with a stout and then report back on how tasty that was
I actually just tried mixing some 1% milk with a friend's 11% Russian Imperial Stout and it was pretty good! It really mellowed the stout quite well. I mixed it roughly 50/50, about 4oz worth. My kind of dessert!

 
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