i'm planning on making some cheese in the near future. i hate to toss out all the whey, and i've read a few different uses for it, mostly for baked goods and feeding to animals. however, in looking at whats in it, it seems like it might make a good replacement for lactose in a milk stout. there seemed to be conflicting ideas about what all the protein in the whey would do. also, there didn't seem to be a consensus about whether to mash with it or just put it directly in the kettle. i'm thinking of doing 3 mini-batches to test if the whey makes a difference any thoughts?