Milk Stout with Real Milk

[50quidsoundboy]

i have access to a farm so getting hold of raw lamb ought to be easy, in theory

 

[drainbamage]

Dammit, all this talk of lamb has me hungry for kebabs now.

 

[estricklin]

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.

 

[BrewCanuck]

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.

 

[50quidsoundboy]

i brewed a tripel today, with real tripe

 

[drainbamage]

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?

 

[Sir-Hops-A-Lot]

Hey guys,
Is anyone able to send me a pail from India? I need some authentic ingredients for my IPA.
Thanks
SHAL

 

[jrnuttal]

Milk or cream stouts were originally made with whey.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!

 

[jrnuttal]

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.

 

[scogan9]

...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!

 

[cheezydemon3]

I made a schwarzbier with real ground up black people once..........once.

 

[DogStar]

I've been thinking of dry hopping an IPA with a real Indian.

 

[m00ps]

For what it's worth, I made a Malted Milk Ball stout with 1lb malted milk powder instead of lactose and it was awesome. I added cocoa too to try and get that Whoppers flavor

 

[william_shakes_beer]

I've been thinking of dry hopping an IPA with a real Indian.

Did you have to put a rock on the kettle lid?

 

[Noxiousbrews]

Honestly... It's threads like this that make me, as a creative home brewer wanting to try anything, not want to use these forums for advice. Because you guys in a real "as a matter of fact" way told this guy repeatedly that he can't use milk because blah blah then mock the question. But if you actually continue to read, apparently some brewers have tried it with success... So to those who HAVE tried it and know what they're really talking about... What amounts of whey or milk or whatever did you use?

 

[slym2none]

+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.

 

[Scriv]

Resurrected again?

 

[joshesmusica]

a zombie thread that turned meta-zombie. whoa. #mindblown

 

[iijakii]

Honestly... It's threads like this that make me, as a creative home brewer wanting to try anything, not want to use these forums for advice. Because you guys in a real "as a matter of fact" way told this guy repeatedly that he can't use milk because blah blah then mock the question. But if you actually continue to read, apparently some brewers have tried it with success...

Did anyone mention trying it with success? I saw a few mention fermented milk asian drinks.. not really the same as adding milk to beer.

 

[Shooter]

Honestly... It's threads like this that make me, as a creative home brewer wanting to try anything, not want to use these forums for advice. Because you guys in a real "as a matter of fact" way told this guy repeatedly that he can't use milk because blah blah then mock the question. But if you actually continue to read, apparently some brewers have tried it with success... So to those who HAVE tried it and know what they're really talking about... What amounts of whey or milk or whatever did you use?

This is hilarious!!! Just made milk shoot out of my nose!!!

Honestly...seems like there was plenty of interesting discussion on this and a few people chimed in with some historical data. I'm not really sure, after reading through this whole thread, anyone had much more to add then what was already here.

 

[Noxiousbrews]

Did anyone mention trying it with success? I saw a few mention fermented milk asian drinks.. not really the same as adding milk to beer.

Jrnuttle used skim milk, moops used whey.

 

[Noxiousbrews]

Did anyone mention trying it with success? I saw a few mention fermented milk asian drinks.. not really the same as adding milk to beer.

Jrnuttle used skim milk, moops used whey. Both sounded like it was successful. But it'd be interesting to know they're recipe and or amounts for a 5 gal batch.

 

[Melana]

I say no thank you to fermented milk.

Now i'm afraid of zombies.

 

[Gavin C]

Honestly... It's threads like this that make me, as a creative home brewer wanting to try anything, not want to use these forums for advice.

There is but one solution to that conundrum.


But seriously

It really is terrible that some folks suggested that the OP's idea was not the best 6 years ago. We as a forum should hang our heads in collective shame.

 

[william_shakes_beer]

I was going to make a big malty blond but she kept banging on the inside of the kettle.

 

[dfborn]

I recently brewed a clone of Left Hand's Milk Stout. While I didn't see the virtue of using real milk (for all of the previously mentioned reasons), in order to stay true to an overly literal understanding of the original, I added the left hand of my firstborn for the last 10 minutes of the boil.

 

[GilaMinumBeer]

https://en.wikipedia.org/wiki/Posset

Not fermented milk, but a mixture of ale and milk.

 

[derekcw83]

I'm curious about trying evaporated fat free milk late in the boil. Any thoughts?

 

[derekcw83]

I'm curious about trying evaporated fat free milk late in the boil. Any thoughts?

 

[yourlastchance89]

I'm going to revive this due to my recent brew. Recipe stated to add creme de cacao. Knowing nothing about liquor, through the suggestion of the guy at the liquor store, and what I stumbled upon with a quick Google search, I added a Godiva white chocolate liqueur. Emailed the company with questions pertaining to it and being impatient without waiting for a response, I added it. Just got back to me today, what do you know, there is cream and a good amount of fats in it. Popped the lid on the fermenter as soon as I read it, and despite what seemed a somewhat active fermentation, there's little to no krausen and curds floating around the top. I don't know if I should dump it or just say what the hell and finish it out. I have no idea if the protein clumps will eventually dissipate , if it will get infected, if head retention is forever gone, or if it will even taste good