This week it’s a batch of milk stout. I’d always been intrigued by this style, but this is the first time brewing it. Pale and crystal malts along with a couple of pounds of chocolate, a pound of black malt, and half a pound of aromatic malt went in the mash, with Kent Goldings for bittering and two and a half pounds of lactose sugar in the last 15 minutes of the boil. The gravity was 1.066, quite high for a sweet stout. If the fermentation goes as planned the beer should finish in the mid-1.020s. This is the last use of the Dry English and British yeasts for brewing. The Dry English will be chucked out and the British will go on to ferment a batch of cider, to which blackcurrant syrup will be added. I had only one spare secondary fermenter to rack last week’s Hop Wallop clone to, so I kegged up the other half of the Simcoe IPA and the first five gallons of the U.F.O.