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04-29-2011, 01:18 AM
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#1
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Join Date: Apr 2010
Location: nuremberg, PA
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beer from malta goya??
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wish i knew what i know now when i was younger (under age)
everything i needed was at wal-mart
malta goya and bakers yeast.
any1 ever tried this? think im gonna just for s#$ts and giggles.
i got an empty gallon jug that needs to ferment something. it looks sad empty.
maybe i'll try 1 with bakers yeast and 1 with some 1056 i got in the fridge.
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04-29-2011, 01:27 AM
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#2
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Join Date: Mar 2010
Location: Bangor, Maine
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I have never tried it, but I know people do use it for starters.
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04-29-2011, 01:55 AM
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#3
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Location: Belmont, NC
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I wonder if it has any preservatives that would inhibit fermenting it...please let us know if you try...would be interesting to know how it turns out..
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04-29-2011, 02:19 AM
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#4
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Post Hoc Ergo Propter Hoc
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Location: "Detroitish" Michigan
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Quote:
Originally Posted by beninan
I have never tried it, but I know people do use it for starters.
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Quote:
Originally Posted by biochemedic
I wonder if it has any preservatives that would inhibit fermenting it...please let us know if you try...would be interesting to know how it turns out..
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See the quote from Beninan, it's been used quite heavily for making staters, so of course it doesn't have anything in it that would inhibit fermentation. 
It's just really unfermented, lightly hopped and carbed wort.
1ratdog, You're not the first person who's contemplated using it as a base for brewing, we talked about it in the epic GaP (Grocery and Produce) Beer Experiment though I'm not certain anyone ever did it as a full beer.
But I've just been shown a hooch forum for expats in countries where alcohol is banned, where folks make "beer" out of O'doul's or other n/a beers, so this is probably better.
Quote:
Baldrick's Beer
3 cases alcohol free beer
2kg sugar
500ml jar dark molasses
1 tsp. yeast
Pour beer into bin.
Melt sugar in a little water (just enough to wet all the sugar, after all we don’t want water in our beer, do we?)
Add molasses.
Pour resulting syrup into beer and allow to cool.
Add yeast and leave 1 - 2 weeks to ferment.
Bottle adding ¼ tsp. of sugar to each bottle (or better still simple syrup).
Leave at least 1 week to settle.
As you can see, this recipe can be used for other volumes -
Simply use the 3 to 2 ratio to get your desired volume
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*shudder*
But Keep us posted on the malta beer. 
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04-30-2011, 05:19 PM
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#5
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Join Date: Mar 2007
Location: Las Vegas, Nevada
Posts: 1,627
Liked 18 Times on 17 Posts
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Any recipes for brewing with Goya Malta?
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04-30-2011, 06:38 PM
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#6
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Join Date: Jan 2011
Location: West Hartford, CT
Posts: 149
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I've thought about doing a one gallon batch of it just for ****s and giggles, but the only thing that has stopped me is that it has high fruticose corn syrup in it. I try to stay away from HFC.
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05-10-2011, 07:20 PM
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#7
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Join Date: May 2009
Location: Philly
Posts: 599
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For what it's worth, it won't be HFC after the yeast is done with it.
I've wondered about "Malta beer" in the past, but never tried it. I might have to give it a go for the hell of it.
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05-10-2011, 08:49 PM
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#8
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Senior Member
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On the Final Gravity Podcast they had a mr beer kit comp. Rules allowed for some added ingredients. Someone brought up the idea of adding Goya Malta in place of some of the water. I don't remember hearing how it ended up.
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05-11-2011, 05:59 AM
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#9
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Join Date: Jul 2010
Location: Portland, OR
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I've tried drinking the starter beer from malta when decanting off the fluid before pitching and it isn't anything great, closer to nasty. Try it, though, and see.
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05-11-2011, 10:05 PM
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#10
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Join Date: Nov 2010
Location: houston, tx
Posts: 147
Liked 8 Times on 5 Posts
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Just made a starter out of the stuff, sg appeared to be 1.06 just incase anyone wondered. Boiling carbonated liquid is weird btw.
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