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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > I added heavy cream to my wort!

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Old 04-28-2012, 01:35 PM   #11
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So you boiled 8 pounds of bananas foster (including the ice cream?) + 1/2 gallon of heavy cream for 45 minutes with your wort? Interesting.

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Old 04-28-2012, 01:40 PM   #12
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One time, I left some milk out of the fridge overnight. Curdled, sour, and spoiled. Fermented milk isn't something I'd drink on purpose!

(I don't like keffir, and the yogurt I eat is lacto fermented).

It won't hurt you, though, just taste terrible.

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Old 04-28-2012, 02:08 PM   #13
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Quote:
Originally Posted by CastleHollow View Post
So you boiled 8 pounds of bananas foster (including the ice cream?) + 1/2 gallon of heavy cream for 45 minutes with your wort? Interesting.
No ice cream, just heavy cream. It tasted really good when I tried some wort. I used 7 lbs of light malt and cascade hops along with some lightly roasted barley.
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Old 04-28-2012, 03:11 PM   #14
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At a minimum, I'd anticipate having to do a lot of skimming to get all the milkfat out. There's gonna be a ton of it.

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Old 04-28-2012, 03:37 PM   #15
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Quote:
Originally Posted by CastleHollow
At a minimum, I'd anticipate having to do a lot of skimming to get all the milkfat out. There's gonna be a ton of it.
The milk fat might not ever separate. Commercial cream contains carrageenan, which is an emulsifier.
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Old 04-28-2012, 03:38 PM   #16
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well this was certainly a stomach-turning thread to read first thing on a saturday morning...

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Old 04-28-2012, 03:39 PM   #18
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Quote:
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Am I the ONLY one who gags at the thought of fermented curdled milk in my beer?
I've been trying to be supportive!
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Old 04-28-2012, 03:55 PM   #19
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Am I the ONLY one who gags at the thought of fermented curdled milk in my beer?
My stomach did a double take at the ideal of milk in my beer.
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Old 04-28-2012, 05:06 PM   #20
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At a minimum, I'd anticipate having to do a lot of skimming to get all the milkfat out. There's gonna be a ton of it.
Ah! Milk fat is probably what made the foam so thick in top, I could skim that off in a jiffy
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