bottlebomber
Well-Known Member
Sounds like it would be nice coming back up...FRS said: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.
Sounds like it would be nice coming back up...FRS said: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.
Sounds like it would be nice coming back up...
TimpanogosSlim said:I searched the thread and i think nobody actually mentioned that carrageenan is an ingredient of whirlfloc and a major constituent of irish moss?
I really expect that this will be beer with poor head retention and maybe a note of sour milk.
I'm not sure what connection you're trying to make there.
TimpanogosSlim said:I'm not.
I just thought it was weird that someone pointed out that heavy cream is thickened with carrageenan, and there were remarks wondering what that would do to the beer, when the answer is "not more than a whirlfloc tablet would do".
My prediction that it will be oily beer that tastes of sour milk is not connected.
TimpanogosSlim said:I'm not.
I just thought it was weird that someone pointed out that heavy cream is thickened with carrageenan, and there were remarks wondering what that would do to the beer, when the answer is "not more than a whirlfloc tablet would do".
My prediction that it will be oily beer that tastes of sour milk is not connected.
...and fear not there will be pictures
homebrewhaha said:Promises, promises.
When viewed in person, it has the color of a werthers caramel
how's the aroma/taste? Any sourness?
My word, what am I going to have to do to taste some of this??
Well, when my bannana's foster-cream-beer goes global it will be available in every major beer selling establishment. Till then your probably out of luck unless I am struck by a a monumental feeling of charity and go through the hassle of sending you one. Which might happen depending on how well it turns out.
That is a whole lot of head space in that secondary amigo. I'd stick it in the fridge if you can.
thejakester said:But will it ferment at all in the fridge? And yes, I lost a lot due to the massive amounts of trube and milk fat I removed.
I highly doubt you get any head on this beer,not that it matters.Fats/oils whole grains that nature are generally to be avoided with brewing but im still curious what happens.So yeast eat milk sugar?Its probably a matter of time for infection? To much protein for clarity-not that it matters.Thats all i got.Interesting though-keep us posted. My guess it will ferment maybe infect or have a kefirish effect with fermentation as previously noted-and taste terrible-but you never know.
No, beer yeasts do not eat lactose (milk sugar).
If the heavy cream was pasteurized i don't see why it would be a vector for infection.
The only thing that would make this better I think would be if you fermented in the 85 degree range... :fro:
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