eisbock

I say put it in a keg, purge with CO2, toss in your freezer before to get it as cold as possible, and then outside, once frozen drain what thaws using pressure into another keg

 

Check out this video:
http://brewingtv.com/episodes/2012/3/30/brewing-tv-episode-60-eis-is-nice.html

 

Then freeze a gallon or so, probably wont need to toss it outside though

 

Any flaws in the beer will be magnified by eis-ing, so if your beer has anything off putting about it, I'd nix the idea. That being said, I say eis a gallon of it. You'll learn from the process and might make something interesting in the process.

 

I like the suggestion to freeze only a gallon to see what you get. Personally I don't think I'd like a milk stout as an eisbeer. For whatever reason I think fruity beers lend themselves best to this process.

 

Fruity by yeast, hops, or fruit additions?

 

I'm thinking something like a raspberry or blueberry wheat ale. I've never tried one, nor have I ever tried to make one, so this is just a this-is-the-way-it-should-be feeling.

 

I've never really had the style. I don't count Natty Ice as a fair judgment. I just assumed if I wanted an extra .5% alcohol in my beer I'd add sugar or I'd add grain and take a higher FG. Maybe others can lead me from my ways.

 

Eis-milk stout sounds gross.

 

I say if you want to make an eisbock than make one from the start. You made a milk stout so keep it that way.

I don't make a Bavarian hefe and dryhop the shit out of it because I decide I'd rather have an IPA.

Of course, in the end, it's your beer, do what you want. It might be delicious.

 

I like experimentation as much as anybody, but you didn't say whether you have brewed this beer before and know what to expect from it when done normally. An experiment is fine, but it's hard to say what you will gain from making changes to the process if you don't have a baseline for comparison.

I would try it if I thought it would change the usual result in an interesting way, though, and if that's where you're at, then go for it.

 

He has brewed this milk stout repeatedly, to the point that I think he may have stock in the producer of the kit, but I am fairly confident he has no knowledge of what it is like when done normally.

 

I have re-brewed beers, changing one variable at a time over the course of many batches to experiment with different results. It's part of the fun, and part of the learning process for me. I say go for it.