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Old 07-19-2009, 10:11 PM   #1
Ksosh
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Default Melted Marshmallows for priming?

Hi All,
Can anyone think of why I shouldn't be able to use melted marshmallows as a priming sugar?

I figure I can calculate the oz of sugar per X marshmallows, and just melt down enough (with some water) to get 4-5 oz of sugar in the priming solution. Am I crazy-pants for thinking this? Am I forgetting/missing something important to avoid bottle bombs?

On a side note, last week was my first boil over (5th brew) and my first bottle bomb... hooray?



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Old 07-19-2009, 10:27 PM   #2
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Would probably work to an extent, but those things are more sugar- you get flavorings and starches and what not, and it might just make a mess and re-congeal inside your bottles. The gelatin that is in most marshmallows could be especially unpleasant in a pint glass of beer. Not so much bottle bombs as gross beer. I'd just use sugar, if I were you. The more I think about it, the more I think maybe priming with molasses or maple syrup makes sense, if you want to add more flavor. Personally, I just use corn sugar, and add any adjuncts earlier in the brewing process.



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Old 07-19-2009, 10:30 PM   #3
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My bag of marshmallows say: sugar, sugar, sugar, sugar, corn starch, gelatin, flavors. Don't see how any of those would be a major show stopper. Not saying I'd try it, but keep us posted.

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Old 07-19-2009, 10:32 PM   #4
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I can picture in my head the bottles exploding not from over-carbonation, but from the re-solidifying of the 'mallows expanding and wrecking your s***.

But yeah, it'd probably work, however it might add some interesting things you REALLY didn't want.... unless this is for that S'more beer. I'm almost tempted to try making it myself...

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Old 07-19-2009, 10:41 PM   #5
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Yep, it's for the smore beer... I'm not sure how the molasses and vanilla extract will actually turn out (i.e. taste like marshmallows), so I'm trying to hedge my bets...

Any other suggestions to get marshmallow taste into a beer (that's currently fermenting)?

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Old 07-19-2009, 10:47 PM   #6
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Quote:
Originally Posted by ksocia View Post
Yep, it's for the smore beer... I'm not sure how the molasses and vanilla extract will actually turn out (i.e. taste like marshmallows), so I'm trying to hedge my bets...

Any other suggestions to get marshmallow taste into a beer (that's currently fermenting)?
Did you use lactose? That'll get you some sweetness, and with the vanilla, should do the trick. I like the idea of a s'more beer (at least in the abstract, not ending up with 50 of them). I think lactose and maltodextrin (for body) would be the way to go. You could add them to secondary if you want- just give them a few days before you bottle, as they are slightly fermentable, and you don't want to mess up your priming calculations.
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Old 07-19-2009, 10:49 PM   #7
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Ya know, I feel like the vanilla/molasses combo might do ya just fine for the S'more beer. I'd stick with corn sugar, personally. It would be better to make a successful batch using standard techniques and maybe not get the desired end result then to trying something radical, ruin the beer and never get a chance to see how it really would have turned out. The former will at least allow you to tweak it to your preference for later batches

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Old 07-19-2009, 10:50 PM   #8
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I mean this as respectfully as possible, but WTF??? Apparently, somewhere along the line, I became a rigid, inflexible crotchety old man who wonders what the hell is wrong with kids these days and their marshmallow-flavored beer . . . .

And stay the hell off my lawn!

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Old 07-19-2009, 11:37 PM   #9
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Alright, I've got lactose, molasses, and (planned) vanilla extract, so I'll just prime as normal and hope for the best.

Thanks for the advice everyone!

*Puts a flaming bag of poo on Pappers' porch, rings bell, and runs*

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Old 07-20-2009, 12:41 AM   #10
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the molasses in my trench town brown tasted like Graham cracker while green. so the mix of vanilla and the molasses should mix quite well.



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