Two experiments were conducted to examine the feeding value of liquid whey for newly weaned pigs. The experiments used pigs weaned at 26 ± 2 d of age, housed 2 per pen. A water/whey mix was provided in buckets suspended above each pen allowing accurate measurement of intake. No additional water source was provided. Pig body weights, and liquid and feed intakes were calculated weekly. In Expt. 1, 72 pigs received 0, 8 or 16% sweet whey (vol/vol) in their drinking water (providing 0, 16.4 or 24.6 g solids/L). Pigs were acclimated for 7 d, followed by 14 d data collection, and fed a standard pre-grower diet. In Expt. 2, 160 pigs were assigned to 1 of 7 treatments (3 × 2 factorial + control). Treatments consisted of 0% whey (control; n = 20), and sweet (pH 5.8, 20.5% DM) or acid (pH 2.9, 29.9% DM) whey at levels providing 16.4, 24.6 and 32.8 g solids/L (8, 12 or 16% inclusion (vol/vol) in drinking water for sweet whey, and 5.5, 8.2 and 10.9% for acid whey; n = 10/whey level). Diets were adjusted to account for expected nutrient intakes from the whey, based on intakes from Expt. 1. Data for both experiments were analyzed as a randomized complete block with treatment as a fixed effect, and block and pen as random effects. Effects of whey level were determined using linear and quadratic polynomial contrasts and an orthogonal contrast was used in Expt. Two to test the effect of whey type. P < 0.05 was considered significant. In Expt. 1, liquid intake and the intake of DM and calories from the whey increased with increasing whey concentration (P < 0.01), Total caloric intake (2.64 Mcal DE/d), and piglet ADG (0.32 kg/d) were not affected by treatment. In Expt. 2, whey type (sweet vs. acid) had no effect on growth or nutrient intake. Liquid, nutrient and energy intake increased, and ADG and G:F ratios were improved with increasing whey regardless of whey type (linear P < 0.05). Diet ADFI was unaffected by type or amount of whey (0.50 kg/d). Pigs compensated for the nutrients in the whey by decreasing feed intake (Expt. 1) or consuming similar amounts of a less nutrient dense diet (Expt. 2). Depending on the price of the whey, cost savings could therefore be achieved.