I added heavy cream to my wort!

[thejakester]

I'm not so sure that this beer won't hold a head. There might be the fat and oils, but there is also going to be a lot of protein as well. My wager is that it does hold a good head. Maybe even great.

That would be cool! If it has a good head, it might look cool with its creamy color and a slice of banana bread on the side of glass as a garnish

 

[CreamyGoodness]

Or maybe a Nilla wafer?

 

[thejakester]

I still can't imagine this not eventually souring, but good luck to you! I'd think getting this thing cleaned up and chilled as soon as possible might help keep the bacteria at bay.

well after a week or two it will be tossed in the fridge.

 

[thejakester]

Or maybe a Nilla wafer?

Not a bad idea, not sure how I would put it on the glass unless I carve it. It would save me some baking though.

 

[CreamyGoodness]

Float it on the head. If it works for slices of citrus...

 

[jonnyp1980]

Subscribed. Intrigued to see the results of this Banana Cream Beer. Or BCB I have called it reading this thread..good luck.

 

[nateand]

Subscribed. For science!

 

[djt17]

The Reinheitsgebot people are squirming in their graves.

 

[conpewter]

Pretty sweet I hope the champagne yeast doesn't strip out too much of your mouthfeel. Once you've got it bottled, carbed and tasted you'll need to publish the whole recipe, seems like you may have broken some new interesting ground.

 

[wrench]

I... I... uh...

no words...

I need a mental pilsner to wash this idea out of my head. Maybe an imaginary cracker and glass of water to cleanse my brain buds. My thought palate is blown. :cross:

 

[forstmeister]

So ....conflicted. I love bananas...I love beer...Do I want whole bananas in my beer? I love banana milkshakes, maybe it will be similar? Add some cocoa and I may offer to drive from CHI to VA to try it.

 

[Fid]

This is great. I can't believe that you're still adding sh*t to this thing! For comedic value, will you please add your full recipe to this once its finished?

Oh, and just so you know... I've decided that you look something like this:

 

[cl330b]

Something tells me this will climax the same way the fermented Ovaltine did...

 

[Bierliebhaber]

link didn't work, can't figure out how to delete...mods, please?

 

[amedelman]

I am thoroughly intrigued, please post the recipe when it's all done, I kinda want to see what beersmith would say about this

 

[Toga]

I totally want to see what you ended up with and It would be interesting to see how it ages. I would imagine the shelf life would not be very long.

 

[CBXBob]

I thought one8tvw's recipe was pretty wild and it turned out good. I am definitely on the edge of my seat on this one. I'm pretty sure I'll never be as creative as either of them.

 

[DougMagic]

Haha, maybe so, but who drinks beer with a straw?

I drank beer with a straw once while waiting for a dentist office to open on Monday after a mosh pit incident...

I have also never, ever been more excited about someone else's beer.

If you are bottling and want to ship a few to Florida I promise to share it with a beer judge.

 

[BaronVonMeisterburger]

Fermented horse milk is called Kumis

http://en.wikipedia.org/wiki/Kumis

 

[BaronVonMeisterburger]

Mongolian fermented Yak milk

 

[Boek]

subscribed

 

[Apendecto]

Barfed.

 

[chauncey]

I suggest 1 g penicillin IM q24h for 3 days prior to drinking. Best wishes!

 

[thejakester]

I'll see if I can figure out the recipie, I don't have beersmith but have heard great things about it. Seeing. What it makes of it would be cool

 

[Bierliebhaber]

Fermented horse milk is called Kumis

http://en.wikipedia.org/wiki/Kumis

Are you sure that came from a mare?

 

[DrummerBoySeth]

Are you sure that came from a mare?

That name does make you wonder, doesn't it?

 

[BeerChef17]

Suscribed. I think I'm going to have bad dreams of opening up my fermenter to a creamy mess all night now

 

[spearko520]

you can pair it with this!
http://www.bbc.co.uk/blogs/food/2011/01/rotten-seabirds-for-supper.shtml

 

[jessup]

How did it not curdle? I added evaporatd milk once & it cirdled like crazy. It flocculated though & ended up okay. Evap milk is pastuerized though!!

 

[FRS]

How did it not curdle? I added evaporatd milk once & it cirdled like crazy. It flocculated though & ended up okay. Evap milk is pastuerized though!!

Milk will also curdle if added to an acid. Beer is acidic, so that explains the curds .

For another example ask your bartender for a 'cement mixer'... bailey's irish cream and lime juice. It curdles into a wet-cement-like chunky consistency.