it is a mold that produces amylase, the enzyme that breaks down the starch. You can find in the form of Koji, the mold grown on rice for the purpose of making sake or other east asian goodies.
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Planning:Choke cherry wine, brown ale.
Fermenting:
Bulk Aging: Oud bruin with elderberries, Brett Saison, ordinary bitter.
Bottled: Oud Bruin, cider, black raspberry mead, Elderberry wine.
So I tried my GaP Strawberry Molasses today and took a reading. SG 1.042, after 6 days its at 1.008. The molasses taste is actually really nice. It will need to age a bit because it tastes watery somewhat. The strawberry is very very subtle. The burnt molasses that I added for bittering worked amazing.
So it's an enzyme???? How would we get it, just use rice??? More info please.
Well, it's a fungus that naturally grows on rice which produces and enzyme. What I'd try is cook some rice and let it get moldy (until it has a nice sake or rice-wine vinegar smell) then mash it with your wheaties or grapenuts or whatever. I don't know much about fungus, so I don't know how you'd tell if you got asp. oryzae growing or something more sinisiter, other than if it smells bad throw it out!
I came across this while looking for pictures of asp. oryzae on GIS it looks like what you're looking for: http://occultedstructure.blogspot.com/. It's the entry for 26. january 2008, "Unamalted Fungal Outmeal Stout"
Interesting thread. I enjoyed reading the different concoctions and experiments. But my local store sells coopers kits
Though we pay a lot more for packaged beers.
Well, it's a fungus that naturally grows on rice which produces and enzyme. What I'd try is cook some rice and let it get moldy (until it has a nice sake or rice-wine vinegar smell) then mash it with your wheaties or grapenuts or whatever. I don't know much about fungus, so I don't know how you'd tell if you got asp. oryzae growing or something more sinisiter, other than if it smells bad throw it out!
I came across this while looking for pictures of asp. oryzae on GIS it looks like what you're looking for: http://occultedstructure.blogspot.com/. It's the entry for 26. january 2008, "Unamalted Fungal Outmeal Stout"
Wow....it looks like, that expect for the little bit of black malt the he used...THAT would constitute a GAP beer.....
Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured.
Quote:
Originally Posted by YooperBrew
I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac!
i wouldnt have thought Quinoa would be something one would use for a beer. interesting.
so let me get this right. anything in a grocery store but not whole foods/wild oats? well looks like i will have to hit this other grocery store that has more grains but like an albertsons.
Update time: So I bottled my GaP beer yesterday, came out to 6 12oz hoegaarden bottles and one 22oz, bottled with a bit of cane sugar for priming. The sample from the FG reading looked like this
The taste is pretty good, although way too citris-y, I must have overestimated the amount of orange/lime peel I used for bittering/flavor. I'd still drink it on a hot day, it comes across like a belgian wit version of BL lime or something, interesting for sure. I shall update in 2 weeks or so when it carbs.
__________________ Primary:Russian River Redemption clone, Kelly's Melomel, Graham's English Cider 22-23 Clearing:Apple Wine Aging:Public House Dry Stout, Procrastination Porter, Mr. Brown Ale, Westvleteren 12 Clone, Mead, Duvel Clone, Graham's English Cider 6-21, Belgian Draak Strong Ale, Fig Melomel, Acerglyn, Restorative Tonic Metheglyn
Update time: So I bottled my GaP beer yesterday, came out to 6 12oz hoegaarden bottles and one 22oz, bottled with a bit of cane sugar for priming. The sample from the FG reading looked like this
The taste is pretty good, although way too citris-y, I must have overestimated the amount of orange/lime peel I used for bittering/flavor. I'd still drink it on a hot day, it comes across like a belgian wit version of BL lime or something, interesting for sure. I shall update in 2 weeks or so when it carbs.
Oh wow....that looks more appealing than I expected....and sounds like it tastes pretty good.
Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured.
Quote:
Originally Posted by YooperBrew
I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac!
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