Mhendricks82
New Member
I've got a couple recipe ideas that would include cream cheese as an ingredient, similar to what some commercial guys have done... but I am wondering if any of you all have experimented with it? I'm looking at using the powder from Olive Nation... thinking 1 lb for a 5.5 gallon batch and adding it as a secondary fermenter ingredient. I would cold crash for a few days before kegging. Thoughts?
