stavale8099
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Was thinking about doing a milk stout (actually a chocolate milk oatmeal stout), but had a concern -
I actually hadn't tasted a milk stout in years before last night when I bought a couple bottles of Southern Tiers 2X Double Milk Stout. There was a sharp bite right at the end that reminded me of sucking on a nickel. I believe that I can remember a taste like this in milk stout years ago which may be why I haven't had one in so many years!
Anyways to my question - is this just a characteristic of the lactose in the stout, or what? I've heard a lot of people mention this bite in this stout and I've heard some people mention that it can overpower any chocolate if you are doing a chocolate milk stout - thoughts? Maybe just use less lactose? Is 0.5-1lb typical in a boil?
Thanks
I actually hadn't tasted a milk stout in years before last night when I bought a couple bottles of Southern Tiers 2X Double Milk Stout. There was a sharp bite right at the end that reminded me of sucking on a nickel. I believe that I can remember a taste like this in milk stout years ago which may be why I haven't had one in so many years!
Anyways to my question - is this just a characteristic of the lactose in the stout, or what? I've heard a lot of people mention this bite in this stout and I've heard some people mention that it can overpower any chocolate if you are doing a chocolate milk stout - thoughts? Maybe just use less lactose? Is 0.5-1lb typical in a boil?
Thanks