Originally Posted by Pickled_Pepper
nukinfuts tried to brew cream cheese. I think he just said it failed...I'm hoping he'll elaborate on what actually happened. haha
The main problem is that I did not freeze it, because I did it in a better bottle. I took a large tub of natural cream cheese, and scooped it all into the primary. Than I added four gallons of strawberry juice, and two pounds of dexatrose. The yeast pitch was Montrachet. Fermented at around 70F for 4 weeks, than racked to secondary for another month before I gave it a taste.
It tasted good, but the cream cheese added a really sour flavor. I contribute this to it starting off at room temperature, and the fermentation being so warm. I plan to try it again the same way, but this time in an ale pale with frozen cream cheese, at around 60F, racking to a secondary again after a month.
I have been toying with the idea of fermenting urine.