Chop the cooled beer brittle finely with a sharp knife into small coarse sand size pieces. Transfer the brittle to a bowl, adding enough tempered milk chocolate to fully coat all the pieces, when mixed together with a spoon. Pour into the prepared molds and let set for 10 minutes. Again, refrigerating the mold will speed this process. Top each shell with more tempered chocolate to seal each truffle, scraping off the top of the mold to coat evenly. Refrigerate the molds until the truffles are fully set.