Using Whey?! Way or No Way?

Discussion in 'General Brewing Discussions' started by jmcnamara, Jun 17, 2016.

  1. jmcnamara

    jmcnamara Well-Known Member

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    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?
     
  2. GPA

    GPA Active Member

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    Just curious did you ever try it ? Big fan of Milk Stouts
     
  3. jmcnamara

    jmcnamara Well-Known Member

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    I did not make the beer unfortunately. Just didn't work out timing wise

    I ended up mixing a bit with the dog's food for breakfast and dinner. She frickin loved it
     
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  4. GPA

    GPA Active Member

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  5. Nosybear

    Nosybear Well-Known Member

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    You'd definitely want to boil it - it has whatever culture was used to make the cheese and somehow I don't imagine those would make good beer (although they might make a kettle sour). I don't think it has a whole lot of lactose left in it. My use for the last batch: I boiled Brussels sprouts in the whey.
     
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