I'm already quite sure that on reflection that this question is a little silly, given that it is esentually a dairy based product, but here goes. Can condensed milk be used in a cream stout either as a substitute to or with lactose. I am wondering wether the heating proccess could kill off the dairy properties wich could cause the beer to curdle or go off quickly.The sugar will ferment, the lactose wont and the fat could be skimed off the top of the boil.
look foward to your thoughts
Crisp
condensed milk
Re: condensed milk
Google Bilk. 
My personal opinion, stick to lactose.
Having tried things like milo, topping, chilli, coffee, etc during my kit brewing days i don't add 'extras' to my beer.
As for the condensed milk itself, it is simply milk that has had sugar added, some water removed and heated to sterilise.
Milk contains not only fat but proteins, both of which will have an affect on your beer. I highly doubt you will be able to skim all the fat from the beer as the actual process of making condensed milk is designed to inhibit this separation leaving a thick sticky solid. If it separated in the tube/tin it would be more difficult to use.
My personal opinion, stick to lactose.
Having tried things like milo, topping, chilli, coffee, etc during my kit brewing days i don't add 'extras' to my beer.
As for the condensed milk itself, it is simply milk that has had sugar added, some water removed and heated to sterilise.
Milk contains not only fat but proteins, both of which will have an affect on your beer. I highly doubt you will be able to skim all the fat from the beer as the actual process of making condensed milk is designed to inhibit this separation leaving a thick sticky solid. If it separated in the tube/tin it would be more difficult to use.
Re: condensed milk
Thought as much. Thanks for the clarification though, saves me wasting a good brew . 