You gotta let that shit curdle, then remove the curds. It will leave you with a wonderfully creamy, clean beer.
It’s called milkwashing, its popular in rum punches and other cocktails, but its no different to do in beer.
I think it’s best in heavy stouts (like the >10% ones). But its also fantastic in a fruity IPA. If you can taste the booze, the milk will smooth it out.
Don’t want to waste a whole batch? Pour some whole milk into the bottom of the pint glass, about a finger’s height worth, then fill it up. Wait about an hour and scoop the curds out (or skieve em). Then drink it!
I did a 3 gallons per 5bbl in my recipe. So if you’re doing 5 gallons, divide it by 30.
You can also use coconuts milk. Coconut milk tastes really good with sours - and pineappley flavors.
Once you’ve removed the curds then carb that shit.
You’re adding rape, murder, and other forms of atrocity where it did not previously exist. Seems like there’s probably a cheaper way.
Wild response to adding milk or coconut milk to beer in a way that’s been done for hundreds of years to liquor…