Yes I did break my own Rule. Honestly, dont know what I was thinking. Now I feel like a moron. So I will be doing this again with my harvested Chimay yeast.
I decided to make only a small 1 gallon test batch of this. So that if it was horrid I could just throw the whole thing at a grand cost of about $5
9 fl. oz. Regular Molasses
1Tbsp Strawberry Jelly
2 Shakes Smoked Paprika
2 Tbsp American Oak Chips
4 fl. oz. Flaked Oats
1 Packet Montrachet.
Aww man, not jumping in on the wild/cultivated/bread yeast train with us? Just kiddin, looks like it could turn out interesting, I'm racking mine today, we'll see how the sample is, I'll post pics.
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What you mean I couldnt just follow the recipe in my signature. That could be my recipe. Who knows maybe ill do that, toss some honey in and see how it turns out
My first batch actually isn't that bad! I tasted a sample, it's kinda like a sweet hefeweizen. I think it's the orange peel and coriander that's doing it. OG is now at 1.005, giving me 3% booze.
Anyways, this will be brewed later today. It's a modification of my previous recipe which I thought went alright.
1 lb 8 oz box of grape nuts
14 oz of minute rice
5 bananas that are almost black with ripeness
10 beano tablets
1 package corn husks, cut up with scissors
1 tablet of NO-DOZ
1/2 oz spruce tips
1/8 tsp whole, cracked coriander seeds
1/4 tsp orange peel zest
1 packet of proofed Fleishmann's baking yeast.
Yes, for bitterness I'm using a caffeine pill! I think it will offset the sweetness nicely. The hard part is trying not to overdo it. The bananas are going to be used for the enzymes along with beano. I'm going to let it mash a loooong time.
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1 tablet of NO-DOZ
Yes, for bitterness I'm using a caffeine pill!
haha! that's a mighty interesting idea!
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bottled: OVERDOSE: coco joe stout (coopers stout + coopers dark LME + brew enhancer 2 + 250g brown sugar + 250g molasses + 250g cocoa powder + coffee to go in secondary)
bottled: dead red ale (kilkenny clone, hops substitutes)
primary: coopers australian pale ale
next up: mexican cerveza beer
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Well my GaP with Montrachet is bubbling along nice but smells super sweet, more so then just wort.
I think monday I will be redoing this recipe with my Chimay yeast.
As a newb, I decided to keep it simple (stupid) and ferment out a ginger ale soda recipe.
Recipe:
~1.5 Tbl Fresh ginger, grated
1 cup corn syrup
0.5 cup white sugar
0.5 cup brown sugar
~0.5 Tbl bread yeast
Total Volume: 2 liters
Grated ginger and put in water in microwavable cup and nuked for 30 secs.
Added ginger, sugars, syrup, and water to 2 liter boiling flask.
Pitched yeast.
Primary: 1 week
Secondary: 1 week
Bottle: 2 weeks (might need longer)
Fridged: 2 days before tasting.
Rough Beer tools calc: 8%abv(no hydro so kinda roughing it here.
Results:
No head retention. Well carbed tho. Dry mouth feel. Almost too bitter from ginger flavor, but nice bite. This info will help in future beer additions.
Conclusion: Almost like a ginger champagne. Note to self: DO NOT MAKE A GINGER WINE/CHAMPAGNE!
Given the lack of equipment on my part, I would say this is a success. I will age the bottle more and see how it turns out. It might just be a little to green and I can't tell.
Good luck to all. It was fun.
Pics:
Primary
Freshly poured
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OK here's how my brewday went for attempt #2. I put a gallon of hot tap water into the brewpot and mixed in the crushed beano and caffiene pills. I took 5 bananas that were nice and black, skinned em and threw the skins away. chopped em fine and mixed them into the water as well. I then dumped the grapenuts and rice into the 'mash' and covered. I then went to sleep because it was after I got home from work. The mash went on at least a good 6 hours or so, probably longer.
When I tasted it later in the evening, it tasted super sweet. I mixed a bunch of the shredded cornhusks into the mash, and then scooped the mixture up into a grainbag to sparge. It was still a wet sticky mess, but I think I cut up more corn husks this time, so it did kinda help. Next time I'll use a paper shredder to cut up the husks. I still didn't get complete conversion, but I think it was better than last time.
I got all the goop out and threw the spent grains away. I boiled down the remaining water to 1 gallon, added my spices and cooled. Then pitched my proofed bread yeast. The OG reading was 1.060, but it was VERY thick. It all kinds of sedimentation floating around and was quite gooey. I'm not sure if this will be better or not. Oh well, we'll see!
As far as bitterness goes on this, if it's not bitter enough I'll add more caffiene pills as I see fit. I started with only one, I didn't want to make it TOO bitter.
I just freed up a carboy, I'm considering a 3 gallon batch of a wheat beer to mix this into when I'm done playing god
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You could get it to mash using aspergillus oryzae. It naturally grows on rice and will convert starches into sugars for you. It's what's used traditionally used to make sake.
You could get it to mash using aspergillus oryzae. It naturally grows on rice and will convert starches into sugars for you. It's what's used traditionally used to make sake.
So it's an enzyme???? How would we get it, just use rice??? More info please.
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. Honestly, dont know what I was thinking.
Now I feel like a moron. So I will be doing this again with my harvested Chimay yeast.
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