# how do you

**URL:** <https://forum.homebrewersassociation.org/t/how-do-you/1090>\
**Category:** General Homebrew Discussion\
**Created:** [February 1, 2010, 5:21am UTC](https://forum.homebrewersassociation.org/t/how-do-you/1090 "2010-02-01T05:21:57Z")\
**Posts on this page:** 7\
**Page:** 1

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**Author:** ![dannyj621](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/dannyj621/32/12202_2.png) [@dannyj621](https://forum.homebrewersassociation.org/u/dannyj621)\
**Post date:** [February 1, 2010, 5:21am UTC](https://forum.homebrewersassociation.org/t/how-do-you/1090/1 "2010-02-01T05:21:57Z")

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cream a stout whats the process

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**Author:** ![dontblake](https://avatars.discourse-cdn.com/v4/letter/d/f475e1/32.png) [@dontblake](https://forum.homebrewersassociation.org/u/dontblake)\
**Post date:** [February 1, 2010, 5:42am UTC](https://forum.homebrewersassociation.org/t/how-do-you/1090/2 "2010-02-01T05:42:06Z")

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Well, to make a cream stout, you’d add lactose (milk sugar) to the boil.&nbsp; Lactose isn’t fermentable by yeast and will thus leave more body - a ‘creamy’ mouthfeel.  
If you had the proper dispensing system, you could ‘cream’ your stout.&nbsp; Nitro taps are used to create smaller bubbles/less CO2 and thus create a ‘creamy’ head.

so, exactly what are you referring to?

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**Author:** ![dannyj621](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/dannyj621/32/12202_2.png) [@dannyj621](https://forum.homebrewersassociation.org/u/dannyj621)\
**Post date:** [February 1, 2010, 6:54am UTC](https://forum.homebrewersassociation.org/t/how-do-you/1090/3 "2010-02-01T06:54:40Z")

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i was just wonder because i have never done one before and i am working on a competition beer and i want it to be a cream stout and just didnt know how

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**Author:** ![majorvices](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/majorvices/32/12825_2.png) [@majorvices](https://forum.homebrewersassociation.org/u/majorvices)\
**Post date:** [February 1, 2010, 11:40am UTC](https://forum.homebrewersassociation.org/t/how-do-you/1090/4 "2010-02-01T11:40:22Z")

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As was said, a Cream Stout is a stout with lactose (aka a sweet stout). See [BJCP 2008 Style Guidelines - Category 13](http://www.bjcp.org/2008styles/style13.php#1b)

I personally do not like sweet stouts so I don’t have a recipe, maybe someone else will chime in. Basically though, make a 1.050-1.060 stout and add about 1/2 lb of lactose per 5 gallons of beer. For a relatively accessible example try Mackson’s Sweet Stout&nbsp; (yuck!) 😉

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**Author:** ![dontblake](https://avatars.discourse-cdn.com/v4/letter/d/f475e1/32.png) [@dontblake](https://forum.homebrewersassociation.org/u/dontblake)\
**Post date:** [February 1, 2010, 5:24pm UTC](https://forum.homebrewersassociation.org/t/how-do-you/1090/5 "2010-02-01T17:24:04Z")

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Fred Bonjour has a recipe at his site (great compilation of recipes)  
[http://beerdujour.com/Recipes/FredsBreakfastStout.html](http://beerdujour.com/Recipes/FredsBreakfastStout.html)

Also, check out Brewing Classic Styles.

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**Author:** ![dannyj621](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/dannyj621/32/12202_2.png) [@dannyj621](https://forum.homebrewersassociation.org/u/dannyj621)\
**Post date:** [February 1, 2010, 7:19pm UTC](https://forum.homebrewersassociation.org/t/how-do-you/1090/6 "2010-02-01T19:19:00Z")

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thanks dontblake appreciate the help

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**Author:** ![yaleterrace](https://avatars.discourse-cdn.com/v4/letter/y/ea666f/32.png) [@yaleterrace](https://forum.homebrewersassociation.org/u/yaleterrace)\
**Post date:** [February 5, 2010, 12:53am UTC](https://forum.homebrewersassociation.org/t/how-do-you/1090/7 "2010-02-05T00:53:47Z")

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> [@majorvices](#):
>
> As was said, a Cream Stout is a stout with lactose (aka a sweet stout). See [BJCP 2008 Style Guidelines - Category 13](http://www.bjcp.org/2008styles/style13.php#1b)
> 
> I personally do not like sweet stouts so I don’t have a recipe, maybe someone else will chime in. Basically though, make a 1.050-1.060 stout and add about 1/2 lb of lactose per 5 gallons of beer. For a relatively accessible example try Mackson’s Sweet Stout&nbsp; (yuck!) 😉

+1 on the YUCK to Mackesons