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Old 12-20-2012, 05:03 PM   #31
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Originally Posted by pedroheartsummer View Post
Ferment 72 hours... 72 hours = 3 days. And to think we tell people to leave it in the primary for 7 times that.

I am rather intrigued as well. let us know how it turns out.
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Old 12-20-2012, 05:21 PM   #32
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Cool story. I'm interested in how the beer turns out.

Very interesting recipe. It would be interesting to see an OG reading and a FG reading on this.

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Old 12-21-2012, 06:13 AM   #33
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Originally Posted by 45_70sharps
Cool story. I'm interested in how the beer turns out.

Very interesting recipe. It would be interesting to see an OG reading and a FG reading on this.
+ 1, if it turns out ok, I'd like to to make a couple of gallon. I like the idea of some good old school style beer.
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Old 12-21-2012, 06:37 AM   #34
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I knew I had read something about potato beer recently.
I did a little checking and BYO magazine had an article about it.
Theirs wasn't for a simple home brew like this.
The author was talking about a retired lucky lager master brewer who spoke at an event and talked about using potatoes in World War 2 when some of the
grains were rationed.
They used dried potatoes and use them the same as any other grain in the mash.

This simple garage brew it looks a lot more interesting to me.

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Old 12-21-2012, 07:32 AM   #35
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Elucidate me if you can - is "dark malt" a historical term that has a readily identifiably meaning; i.e. was there some substance from back in the day called "dark malt" that came as a liquid?

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Old 12-21-2012, 09:32 AM   #36
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Originally Posted by DrunkleJon View Post
Ferment 72 hours... 72 hours = 3 days. And to think we tell people to leave it in the primary for 7 times that.

I am rather intrigued as well. let us know how it turns out.
generally it would be best to transfer to a secondary and let settle for clarity, but staying true to the recipe, i waited for it to stop bubbling in the primary, in order to consider it "dead," and sent it straight into the bottles.
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Old 12-21-2012, 09:34 AM   #37
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Originally Posted by 45_70sharps View Post
Cool story. I'm interested in how the beer turns out.

Very interesting recipe. It would be interesting to see an OG reading and a FG reading on this.
OG was 1.06something. i don't know why i didnt measure an FG before and after priming it. that would have been useful for calculating the ABV. oh well, next time.
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Old 12-21-2012, 09:36 AM   #38
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Elucidate me if you can - is "dark malt" a historical term that has a readily identifiably meaning; i.e. was there some substance from back in the day called "dark malt" that came as a liquid?
i assumed, since it was measured in quarts, that he meant something like this, but i didnt have any LME, so i converted a comparable amount of this
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Old 12-22-2012, 03:26 PM   #39
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OG was 1.06something. i don't know why i didnt measure an FG before and after priming it. that would have been useful for calculating the ABV. oh well, next time.
I may be doing something wrong, but If I know the OG before pitching yeast and the FG before I put in the bottling sugar, that is close enough for me. I'm not selling it. Close only counts in horseshoes, hand grenades, nuclear warfare, and calculating ABV? The bottling sugar should add alcohol ever so slightly.

Dark Malt Extract? BYO had this to say - along with a whole lot more info....

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Malt extract had already been produced in America as far back as 1896. In fact, Muntons in Britain started importing extract from the USA in 1919. (It did not take over Fison’s until 1934.) And, as a result of a sugar shortage in the First World War, the US government had pushed the use of malt extract as a sugar substitute in baking. What this meant was that, at the onset of Prohibition, a retail distribution network for malt extract was already in existence. So, many brewers jumped on this bandwagon, including such well-known names as Schlitz, Miller and Anheuser-Busch, with the latter introducing a hop-flavored extract in 1925. And, of course, Pabst — whose Blue Ribbon extract remained as a homebrewer’s standby long after Prohibition’s demise. Indeed, Blue Ribbon stayed around until recent times, when it became the Premier brand and eventually ceased to be made in the US.
Now it is starting to come back. I'm pretty sure that is what dad used. Blue Ribbon Extract.

Yeah, that's it.

This is what it looked like.
blue-ribbon-malt-extract.jpg  
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Old 12-22-2012, 03:42 PM   #40
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Originally Posted by Dynachrome View Post
I may be doing something wrong, but If I know the OG before pitching yeast and the FG before I put in the bottling sugar, that is close enough for me. I'm not selling it. Close only counts in horseshoes, hand grenades, nuclear warfare, and calculating ABV? The bottling sugar should add alcohol ever so slightly.

Dark Malt Extract? BYO had this to say - along with a whole lot more info....



Now it is starting to come back. I'm pretty sure that is what dad used. Blue Ribbon Extract.

Yeah, that's it.

This is what it looked like.
We have a pretty in depth thread about that product (now made in Detroit under the name premier malt extract) that includes stuff I posted on the historical, and experiments by people using it today.
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