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.
I’ve never tried it with eggs. Both regular milk and coconut milk impart the flavor into the beer though - which is really delightful in a stout.
I was chilling the beer when I was doing it. But I tested coconut milk and milk at room temperature in single pint glasses and in both cases the curds (surprising to me) floated to the top in the hour long tests. Now I’m forgetting if the curds sunk to the bottom with the trub or if I had to stop it right before the curds started coming out because they floated.