Whey?

Sugars, finings and anything else

Whey?

Postby cononthebarber » Sun Nov 01, 2015 23:00

Someone I know had just gone into business with a cheese company and talking the other day they were saying that every week they are throwing away gallons and gallons of whey... That got me thinking, what can you use whey for? Any ideas?

Whey basically seems to be made of lactose and fat, I don't know if that would have any use for brewing but has any one has any experience of using this?

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Re: Whey?

Postby AltonAnt » Mon Nov 02, 2015 09:06

You can drink it as it is very healthy and full of probiotics.
It can also be used for pickling and making sour beer.
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Re: Whey?

Postby graysalchemy » Mon Nov 02, 2015 09:59

you can make ricotta cheese out of it. I doubt it would be any good for brewing as it would be riff with microbes that you wouldn't want near your beer.

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Re: Whey?

Postby cyclops » Mon Nov 02, 2015 11:19

sell it down the local gym :)

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Re: Whey?

Postby AltonAnt » Tue Nov 03, 2015 11:00

graysalchemy wrote:you can make ricotta cheese out of it. I doubt it would be any good for brewing as it would be riff with microbes that you wouldn't want near your beer.


There is surprisingly little that survives due to the pH which is why it is great for preserving e.g. lacto pickling.
Once you add it to beer the environment is even less suitable for most of the microbes but the lactobacillus survive so it is useful for sour mashes and or quickly souring a part fermented beer.
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Re: Whey?

Postby graysalchemy » Tue Nov 03, 2015 11:27

Sour beer and me don't get on. :ill: :ill:

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Re: Whey?

Postby AltonAnt » Tue Nov 03, 2015 12:05

I've only had one that was OK which was Sour Grapes from Lovibonds in Henley-on-Thames.
It won a gold award at the CBC so not bad for a 'mistake'.

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