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Old 04-28-2012, 04:53 AM   #1
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Default 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?



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Old 04-28-2012, 05:02 AM   #2
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Subscribed!

Sorry, no advice...



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Old 04-28-2012, 05:03 AM   #3
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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!

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Old 04-28-2012, 05:09 AM   #4
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Congratulations, you've made high octane kefir. Make sure to keep it refrigerated.

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Old 04-28-2012, 05:24 AM   #5
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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.

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Old 04-28-2012, 05:25 AM   #6
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Haha sorry but love this and no advice. Subscribed

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Old 04-28-2012, 05:56 AM   #7
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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.

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Old 04-28-2012, 06:05 AM   #8
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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.
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Old 04-28-2012, 06:25 AM   #9
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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!

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Old 04-28-2012, 06:34 AM   #10
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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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