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 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.
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.
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.
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.