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Old 03-07-2011, 01:15 PM   #11
r8rphan
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There's a small layer of new krausen on top (about 1/2") I hope all the banana flavor doesn't get eaten up... Oh well, as long as the beer doesn't get infected (not likely at this point, I think), then at the very least, this is a god learning experience for next time... And the beer needed more alcohol/body anyways,,,

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Old 03-07-2011, 07:56 PM   #12
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I would be careful with Kahlua. If it has any cream base in it, the stuff will curdle when it hits the more acidic beer. I know cause I wanted to do a stout with Godiva chocolate liqueur and first tried it in a single pint...stuff curdled like a car bomb. very disappointing. I ended up using dark creme de cacao, not as good as I would have liked, but it worked.

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Old 03-07-2011, 11:24 PM   #13
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I wasn't aware Kahlua had any creme in it.. I always thought it was just brandy and coffee beans... Glad I didn't take a chance and try it....

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Old 03-08-2011, 03:28 AM   #14
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I thought it did. but I could be wrong. to find out, just pour a shot into a pint of beer (doesn't matter what kind) if it doesn't curdle, you're golden, just add it to the keg.

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I have also been to the bar tonite...so my evaluations may be skewed.
Currently in the works...

Primary 1:Honey Rye Saison
Primary 2:
Primary 3:
Secondary:
Secondary:

Up next: Rye Amber Ale, Brett Braggot.
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Old 12-16-2011, 02:08 AM   #15
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I know this is an old thread, but I thought I would say... A Youngs double chocolate stout poured on top of a shot of kahlua is awesome! It most certainly does not curdle!

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There's a small layer of new krausen on top (about 1/2") I hope all the banana flavor doesn't get eaten up... Oh well, as long as the beer doesn't get infected (not likely at this point, I think), then at the very least, this is a god learning experience for next time... And the beer needed more alcohol/body anyways,,,
How did this turn out?
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