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Old 06-16-2008, 03:36 PM   #21
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I am still unsure of the base i want to use but I am thinking Candied Ginger, Lemon Grass and possibly Orange Peel for the spices.

Also I know you can buy Brewers Yeast in pill form in the vitamin aisle, but are there any live cells in those?



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Old 06-16-2008, 03:38 PM   #22
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Really? That heavy of a gravity wow! even at 1.040 you could possibly just use that although that would completely defeat the purpose of this little experiment.
Yeah...I'm not talking necessarily about using that as the primary wort...But what about doing a sort of bastardized decoction mash of a dark, oat or barley based breakfast cereal?

Instead of water mashing with that?


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Old 06-16-2008, 03:41 PM   #23
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I was thinking along the same lines. Doing a decoction with the goya and whole barley. and water mashing some whole wheat from something.

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Old 06-16-2008, 03:51 PM   #24
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whatever you do dont use wormwood for bittering, I tried that once and it tastes like cough syrup. In some asian stores you can get the mold that converts rice starch into sugar for rice wine, is this cheating?
I used wormwood in my current gruit ale I just bottled, as long as you don't add very much and use other bittering herbs as well it works quite well, it turned out more Yarrow flavored than wormwood, made the beer quite intoxicating from the sample I tried when bottling.
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Old 06-16-2008, 03:51 PM   #25
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You could always make Pruno. All kiding aside I'm thinking a wheat of some sort. I'm pretty sure there is flaked wheat in the health food section of my store. Could harvest some yeast from one of the hefes they sell. I'm going to have to think about this some more. Maybe orange peel with the pith for bittering.

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Old 06-16-2008, 04:21 PM   #26
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Goya sounds kinda like cheating if it's used for the primary barley ingrediant, I don't live in wheat country, so there's no whole barley (at least, not at my local market) Another question on the grocery stores, the closest one to me is this mexican market that's the size of your average supermarket, that has LOTS of strange odds and ends, I think I'll be poking around there quite a bit after finals are over (friday), seeing what whole grains are around that I can malt myself for the enzimes, then probably use malt-o-meal or some other grain cereals in a mash with the malted grains. Due to location I think there's going to be a lot of corn in my finished product.

I think the coolest thing about this project is that if everyone used what's locally grown or available you'd come up with beer that's quite regional, instead of everyone having similar recipe with widely available commercial products, each beer would reflect the geography and culture of each individual's brewing location.

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Old 06-16-2008, 04:26 PM   #27
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I think the coolest thing about this project is that if everyone used what's locally grown or available you'd come up with beer that's quite regional, instead of everyone having similar recipe with widely available commercial products, each beer would reflect the geography and culture of each individual's brewing location.
Yes cool thought. My area has alot of wheat but we also have a large muslim population in the area and I was thinking about using cracked wheat, burghul(sp) however its very expensive so I dont know.
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Old 06-16-2008, 04:29 PM   #28
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I wonder if the yeast on the surface of the raisins in raisin bran would be enough to ferment a batch of beer? You could mash the cereal then add the raisins at ptiching time.

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Old 06-16-2008, 04:42 PM   #29
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I wonder if the yeast on the surface of the raisins in raisin bran would be enough to ferment a batch of beer? You could mash the cereal then add the raisins at ptiching time.
That's an interesting though, what about (and this is kinda a long way to go about it) going to the produce section, grab a bunch of fruits, blend 'em up and let them ferment out in different small carboys with the yeasts on the peels. Decide which one's the best, wash the yeast at the bottom, then pitch it into whatever grain-based wort you're using for your final beer, with/without a starter.
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Old 06-16-2008, 04:53 PM   #30
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That's an interesting though, what about (and this is kinda a long way to go about it) going to the produce section, grab a bunch of fruits, blend 'em up and let them ferment out in different small carboys with the yeasts on the peels. Decide which one's the best, wash the yeast at the bottom, then pitch it into whatever grain-based wort you're using for your final beer, with/without a starter.
That would take quite a while. Natural yeast sometimes can start slowly, and will take a while to drop to the bottom and clarify the must.


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