Mash looked like vomit with orange chunks, first runnings looked like cloudy pee, spent mash looked like diarrea all kids of bodily functions on this disgusting little experiment.
Used raisins with beer yeast before in a Cider looked the same... did add some wild character.
I'm REALLY surprised how good it smells...
__________________ Yankee Sand Flea on a Southern Beach.
“Son, you are a walking violation of the laws of nature, but you’re lucky, we don't enforce them laws.”
Wow this is a great read. I'm curious about the Ezekiel bread, I know I've left (a different brand) sprouted grain bread out of the fridge/freezer for a while and it started fermenting on it's own. It was kind of shocking, just a few days out and when I opened the bag I got a whiff of, well, fermentation. No mold, but a beer/wine ferment and alcohol kind of smell. Of course sprouted grain bread may not be very available in an apocalyptic state.
We have an asian section in our local grocery, found something called malt sugar looks like a light version of molasses, purchased several containers of this. Also found palm sugar which turns out to be VERY sweet stuff.
using 24 oz steel cut oatmeal
24 oz malt sugar
12 oz palm sugar
yeast harvested from last brew (actually a wine yeast)
5 spice mixture
lime zest for bittering
fermentation started within 3 hours of yeast introduction.
We have an asian section in our local grocery, found something called malt sugar looks like a light version of molasses, purchased several containers of this. Also found palm sugar which turns out to be VERY sweet stuff.
using 24 oz steel cut oatmeal
24 oz malt sugar
12 oz palm sugar
yeast harvested from last brew (actually a wine yeast)
5 spice mixture
lime zest for bittering
fermentation started within 3 hours of yeast introduction.
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!
We have an asian section in our local grocery, found something called malt sugar looks like a light version of molasses, purchased several containers of this. Also found palm sugar which turns out to be VERY sweet stuff.
using 24 oz steel cut oatmeal
24 oz malt sugar
12 oz palm sugar
yeast harvested from last brew (actually a wine yeast)
5 spice mixture
lime zest for bittering
fermentation started within 3 hours of yeast introduction.
sounds great! some asian peppers might be good in there too! any pics? did you get an O.G.?
mine might be ready to bottle fermentation seems to have subsided. I think the floaters ar keeping a good amount of yeast from dropping down... still have about a 1/3 of the gallon of scum at the bottom. really wish I would have filtered with a strainer or coffee filter... going to loose a lot when it comes to bottling.
(using brown sugar to carb)
__________________ Yankee Sand Flea on a Southern Beach.
“Son, you are a walking violation of the laws of nature, but you’re lucky, we don't enforce them laws.”
My O.G. was 1.07.
it doesn't look bad other than the odd bits of lime zest which I thought I had filtered out pretty well that seem to be clumping together and floating to the top. Sorry no pic's my laptop died and I use the internet at work now so not uploading beer pics to office system.
Oh man, I completely forgot about this thread again. Did we ever find anything with enough diastatic power that would work to convert starches to sugars?
__________________
There is a very fine line between "hobby" and "mental illness."
"OG 1.047
FG: to come
Anticipating between 4.0 and 4.5% ABV"
Failed Iodine test Registered dark purple after an hour long mash... but got a good amount of conversion (forgot to take gravity before adding malta... Doh drunk brewing)
Still ended up with 1.047 OG. so I got a good amount of conversion but no where near complete.
will be bottling this weekend priming with brown sugar.
Will post FG
__________________ Yankee Sand Flea on a Southern Beach.
“Son, you are a walking violation of the laws of nature, but you’re lucky, we don't enforce them laws.”
We have an asian section in our local grocery, found something called malt sugar looks like a light version of molasses, purchased several containers of this. Also found palm sugar which turns out to be VERY sweet stuff.
using 24 oz steel cut oatmeal
24 oz malt sugar
12 oz palm sugar
yeast harvested from last brew (actually a wine yeast)
5 spice mixture
lime zest for bittering
fermentation started within 3 hours of yeast introduction.
Og was 1.07
This was brewed on 2/10/09, the gravity has stopped at 1.01 for two days now. It looks a little dark & heavy, has a pretty good taste, does not of course have a hop aroma but the lime zest did a pretty good job of bittering. If the gravity has not moved tommorow I am going to bottle it up and see what we get.
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