Milk Stout with Real Milk

[yourlastchance89]

Nutrition content based on what I found through MyFitnessPal, and what was emailed to me today. There's a ****load of fat in it, and further research shows the liqueur is capable of spoiling just sitting on its own. What should I do?

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[jayjaytuner]

once gave my non beer drinking friend a coffee stout, he opened the fridge and poured in milk like it was coffee and said it wasn't bad after the milk

 

[yourlastchance89]

After alot of consideration, I was advised, and decided to go through and keep the batch I mentioned prior in this thread. I bottled it last night. I had it cold crashing for 3 days prior to this. I tasted it and it tasted fine. Nothing hinted of major off flavor or infection to the best of my knowledge. Even woke up my girl to try it and she concurred. OG was 1.062 and FG was 1.006. I took the beer down about 1-2 inches above the arm before stopping it so as to try to avoid any oil floating on the top. The racking arm in the SS Brew Bucket was a godsend. Initial pour had a tiny bit of curdled sediment. I kept the valve slightly turned, flushed for a few seconds, closed it, set the bottling bucket up in such a way that I created two U-bends in the hose to help catch any loose sediment, then I barely opened the valve. As far as I can tell it worked well. The pics are what was waiting under the remaining beer in the fermenter. That is pure curds and it was nasty. I'll keep this updated the next few weeks to let you guys know how it turns out in the bottles

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[dominojoe08]

So I brewed a chocolate stout and decided to use some Godiva chocolate liquor as an additive during the secondary transfer. If I would've known what I was dealing with, I probably would not have added this. It's currently sitting for a few days now and has mostly separated, but not completely. I think when I transfer to the bottling bucket, I will have to use some coffee filters to try and rid of anything that didn't separate.

 

[dominojoe08]

More info about the results of that "chocolate stout" mentioned above.

I brewed a stout a few months back and piggy backed a Dragon's Silk Recipe (bourbon stout). That recipe called for about 12oz of bourbon to be soaked in oak chips the night before racking into secondary. That one came out pretty good, so I brewed another batch, but made some modifications. It was to be more of a chocolaty beer. I wanted it to be as chocolaty as possible, so I though why not soak the french oak chips in Godiva chocolate liquor? It did not occur to me that it was cream based at the time. I also added some Grand Marnier to the soak. To my dismay, the liquor seemed to curdle a bit and was very strange going into the secondary the next day. I stayed the course and continued on even though a I had a bad feeling about the outcome. After it was bottled, I waited a week or so. The beer was a bit strange, and you could see a small amount of cloud-like substance at the base of the neck of the bottles, hard to describe honestly. Anyway, it tasted ok. I saved one for a few months and drank it with my brother. That was some of the best brew I've ever made!! It just needed some time to age. Once I tasted that, we decided we needed to get started on this year's Thanksgiving Pumpkin Spice Porter asap. It needs to age a few months. Hope this helps.