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-   -   I added heavy cream to my wort! (http://www.homebrewtalk.com/f12/i-added-heavy-cream-my-wort-324694/)

thejakester 04-28-2012 04:53 AM

I added heavy cream to my wort!
 
After feeling pretty cocky drinking my delicious belgin triple and happliy seeing my first brown ale coming along well I decided to take some more liberty with my third ever batch.

Maybe a brief moment of insanity took me, or maybe I was simply blinded to the possibility of falure by my earler success, but I began a strange and new brew. It was a bannanas foster ale, with, you guessed it, 8lbs or so of delicous bannanas foster added to the wort that began as a summer ale. Then I decided to add some cream flavor!l not with lactose, Naa with a half gallon of heavy cream.

It tastes amasing!!!! However, I am scared I am only two fermentations away from poisoning my room mates with some strange banana flavored beer-cheese hybrid.

Will the cream go bad? It was boiled for about 45minates then only touched sanitised surfaces, so it might be ok right?

Finally, how big a blunder did I make guys? What is going to happen?

cl330b 04-28-2012 05:02 AM

Subscribed!

Sorry, no advice...

Genjin 04-28-2012 05:03 AM

From what I understand, milk/cream will spoil and be dangerous. If you are interested in saving it maybe you could pitch some lactobacillus and ferment the milk and the malt. You will have a sour funky banana. You will also likely need to ferment it for much longer. If you are lucky it may taste like sour cream in your beer. I am interested to hear some more educated views on this. Good luck!

bottlebomber 04-28-2012 05:09 AM

Congratulations, you've made high octane kefir. Make sure to keep it refrigerated.

thejakester 04-28-2012 05:24 AM

High octane kefir! Sounds delicious to me. Anyway it comes out I'm drinking a pint, if, for nothing other then stuborness. ill keep you guys updated on its progress, I tasted some foam, it wasn't bad and there were no spoiled smells or tastes, maybe the alchol will preserve the cream like in baileys.

chinkson 04-28-2012 05:25 AM

Haha sorry but love this and no advice. Subscribed

KevinM 04-28-2012 05:56 AM

What's your expected abv? Cream and alcohol is not out of the ordinary. For example, there's variations on irish cream, but that's whiskey and cream. There's also a variation on wine and cream to make chocolate cream wine, eggnog wine, and strawberry cream wine.

Based on that, it's possible a high abv beer could reach the same sterile environment.

As a regular beer, I'm not sure, but you can see if anyone has researched the lowest concentration of alcohol to cream possible before cream will go bad on its own.

bottlebomber 04-28-2012 06:05 AM

Quote:

Originally Posted by thejakester
maybe the alchol will preserve the cream like in baileys.

The difference being that Baileys is 17% alcohol, has less cream, and hella preservatives.

thejakester 04-28-2012 06:25 AM

Expected adv is 8.5 I have been thinking about tossing a few lbs of brown sugar in to up that number. It has been fermenting for 4 days now no signs of spoilage so far!

thejakester 04-28-2012 06:34 AM

All this beer blogging got me curious, I just lifted the lid and checked the beer, it has a dense foam on top, it smells like bannanas and beer, tastes kind of good, no sour notes to report. Didn't bother extracting any liquid yet.


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