My latest fermentation experimentation is 5 packages of Oreo Cookies. I figured I’d make it a stout. Here are the ingredients in order of addition.
0.5 lb Crystal Malt
0.5 lb British Chocolate Malt
0.5 lb Roast Barley
1.0 lb Flaked Oats
4 packages Oreo Cookies Cream removed
3.0 lb Dry Dark Malt
2.0 oz Northern Hops
5 packages Oreo Cookie Cream
London Yeast (the kind you pitch in the package)
You think it’ll work?
Out of curiosity, if you’re adding both Oreo cookies with the cream removed and Oreo cream, wouldn’t it make more sense just to add whole cookies?
I didn’t want to cause the cream to carmelize by adding it too soon.
Are you in prison by any chance? Because otherwise… why o why o why?
I have to imagine that adding fat to the process is going to cause issues. Not exactly sure what those issues are, but it sounds like a problem waiting to happen.
I like to experiment with my brews. There’s no point in following a recipe in my opinion. If some of my beers go bad, than its better than not trying.
Have you considered there’s probably a reason why you don’t see many people adding lard to their beer?
I thought about this. I can’t imagine that it would actually cause harm. I thought I might see it as a separate layer, but It all looked uniform. Lets face it, that “cream” is mostly sugar and it went right into solution. The cookies on the other hand were weird. I figured they would just dissintegrate in the water, but they actually kind of gelled up.
Well certainly come back when it’s ready and tell us how it tastes. I’m intrigued.
No, the cream is not mostly sugar. It’s sugar whipped into hydrogenated vegetable oil. It’s probably mostly fat.
Wait, so if I dump a bunch of sugar in lard, I can make my own Oreo creme?
I’m going to have the best Milkshakes evAR!
Perhaps it will give the beer a thick, resiliant head.
A thick, resilient, greasy head. 
Then perhaps I will be a little shy on fermentables. I knew when I started separating the cookies from the cream that I should have gone with the Double Stuff. No matter, the yeast wont eat the fat, but it shouldn’t do any harm either. As long as it doesn’t separate out too much, it will add Oreo Cookie flavor which is what I want.
Drool. Two things I like best are fat and beer.
I foresee two possibilities: the yeast will have a population explosion (yeast have phospholipids in their membranes just like all other cells,) or the fat will just layer out on the top. It might not be bad if the fat just promotes a very anoxic environment. I’m not sure about the cookie mush, but it will probably sink. It might not be a bad idea to rack your beer through a fine mesh screen on the way to secondary fermentation. Also, make sure you don’t rack off the layer of fat. Secondary fermentation might get rid of all the unpleasant organics bound to be produced by the unorthodox starting materials.
I actually steeped the cookies, so the cookie most of the cookie mush did not get into the fermentor. It really looks like a regular stout right now.
You’d love my Uncle Louie.
I don’t claim to be an expert on brewing (although I am a homebrewer,) so I went looking:
Thats good, I was a little concrened that it would be too foamy for the initial brewing phase. Looks like it won’t be able to hold a head at all. I still can’t wait to see what I get.
Incidently, that yeast I used is magic. I just put it in the beer 2 hours ago, and its already bubbling.