My wife occasionally uses a home cheesemaking kit and has a ton of leftover whey. She sometimes uses the excess to make bread, which gave us the idea to add a little to beer. I've used a cup or two in a couple batches of beer with no noticeable affect on the final product. I'm curious to know how much I could add to a sweet stout before having anything odd happen (I've heard that the acidity can mess with things, and perhaps lipids too). Has anyone else tried adding whey, or is there anyone who is interested in trying it out?
Sat, 10/18/2014 - 21:33#1