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giligson · 07-20-2009, 01:39 AM

Quote:

Originally Posted by ksocia

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*

C'mon... giving up that easily. Why not prime a few bottles with your marshmallow concoction. There's nothing wrong with gelatin it makes a great fining. The only problem I could see might be the cornstarch making an unclearable haze (but maybe the gelatin would counteract that

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**Yuri_Rage** · 07-20-2009, 01:46 AM

Marshmallows are just sugar, cornstarch, gelatin, and vanilla flavoring. The sugar will ferment completely, leaving little blobs of gelatin, some haze from the cornstarch, and just maybe a slight hint of vanilla. Since cornstarch and pre-set gelatin aren't desirable in beer, and the sugar will ferment out, perhaps you should just add a little vanilla extract, then prime as usual.

EDIT: I just read the thread a little more closely. Seems you've already come to a similar conclusion!

david_42 · 07-20-2009, 01:26 PM

Shocking as it might be, the ONLY flavoring in your basic marshmallow is vanilla.

AndyReynolds · 06-28-2011, 04:44 PM

Along the same lines, has anyone tried marshmellow in the secondary? I know this is an old posting, but hopefully someone will check it.

cernst151 · 02-07-2013, 02:39 AM

Quote:

Originally Posted by Ksosh

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?

OK, so I showed up about 3 years too late but I'm really curious. Did you ever try your smore beer? I was just considering how to do it myself and worked in reverse of what you were thinking. I started by thinking of marshmallow extract (decided it's probably nasty), then vanilla and molasses and then wondered if I could just add marshmallows at flameout. I hadn't considered priming with them.

So, did you ever make this smore beer? If so, how did you do it and what were the results?

antihero414 · 03-05-2013, 12:24 AM

I'm on a similar quest for marshmallow flavor. My story is that I was interested in brewing a toasted marshmallow brown ale, and once I stated that, my other brew friends decided to brew something similar to a Youngs Double Chocolate Stout, and the other a Honey Graham Ale. We're each trying to brew something that could be tasty on it's own, but perhaps the 3 mixed together would do something crazy... like rip a hole in the space/time continuum... or make a delicious, layered s'more experience.

Regardless, I've read a lot about how burning honey will give a toasted 'mallow flavor and aroma, since you're basically just caramelizing sugars... I decided instead of boiling honey and diluting it with water for a burnt 'mallow taste, why not use straight up 'mallows? I have thusly taken half a jar of marshmallow fluff and burnt it in a pan (it doesn't really melt, so much as char). I added a bit of water, let it boil, and stirred it up. I did this several times and eventually was left with a caramel colored liquid that tastes exactly like toasted marshmallows. NOW, where I seek advice:

Should I put something like that in secondary, or will fermentation kill most of that taste I desire? Could I use that liquid in place of my priming sugar? I suppose the only problem is that I don't know exactly how much sugar is actually in that concoction, so I can't properly calculate how much to use when bottling.