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Old 10-08-2012, 06:49 PM   #61
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I swear I heard somewhere that bringing any food above ~105 or something made it non-rawfoodian.

Yeah, I made that up.

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Old 10-08-2012, 06:51 PM   #62
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Originally Posted by JordanThomas View Post
I swear I heard somewhere that bringing any food above ~105 or something made it non-rawfoodian.

Yeah, I made that up.
Wouldn't that rule out a decent amount of tropical food then? I'm sure it gets warmer than that just sitting on the vine.
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Old 10-08-2012, 06:53 PM   #63
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This is an interesting topic about the raw process. The kilning process is a problem, so you're going to have very colorless beer, but what about using wheat, barley, oats, etc? Are any of those heated during production? What about floor kilned varieties, I have read about a few that come very close to raw specs, but that last step taken to kill off any last growth at around 160 ruins it.

My thinking is that if this is possible, it's going to take a ton more ingredients, hops, and time, and a lot of slow cooking to get to a potent product. I wonder if there are scientific things you can do to increase water loss without a boil, or is that even possible? Like start with 10 gallons of very weak wort and extract like 8 gallons of water to make it higher in gravity. Anyway to do that without boiling? Perhaps a 48 hour cook at 118 degrees in a dry environment where the air sucks out a lot of the moisture?

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Old 10-08-2012, 06:53 PM   #64
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Wouldn't that rule out a decent amount of tropical food then? I'm sure it gets warmer than that just sitting on the vine.


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Old 10-08-2012, 06:57 PM   #65
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Originally Posted by theveganbrewer View Post
This is an interesting topic about the raw process. The kilning process is a problem, so you're going to have very colorless beer, but what about using wheat, barley, oats, etc? Are any of those heated during production? What about floor kilned varieties, I have read about a few that come very close to raw specs, but that last step taken to kill off any last growth at around 160 ruins it.

My thinking is that if this is possible, it's going to take a ton more ingredients, hops, and time, and a lot of slow cooking to get to a potent product. I wonder if there are scientific things you can do to increase water loss without a boil, or is that even possible? Like start with 10 gallons of very weak wort and extract like 8 gallons of water to make it higher in gravity. Anyway to do that without boiling? Perhaps a 48 hour cook at 118 degrees in a dry environment where the air sucks out a lot of the moisture?
Perhaps a vacuum evaporator would be useful.
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Old 10-08-2012, 07:02 PM   #66
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Wouldn't that rule out a decent amount of tropical food then? I'm sure it gets warmer than that just sitting on the vine.
No idea. I'm no expert on the topic. I am just posing the questions I would have if I were asked to solve the problem of brewing a vegan/rawfood beer. Not sure this would actually qualify as a beer per se. Grain might seriously be out of the question.
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Old 10-08-2012, 07:26 PM   #67
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I swear I heard somewhere that bringing any food above ~105 or something made it non-rawfoodian.
Does that go for meat too? Wonder what a steak or chicken at 105F tastes like.
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Old 10-08-2012, 07:30 PM   #68
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Does that go for meat too? Wonder what a steak or chicken at 105F tastes like.
Actually it does. You wouldn't want to eat chicken but sushi is acceptable for some raw foodists.
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Old 10-08-2012, 07:31 PM   #69
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Does that go for meat too? Wonder what a steak or chicken at 105F tastes like.
Aren't most raw-food diets vegan or vegetarian? Those including meat usually only containing fish?
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Old 10-08-2012, 07:35 PM   #70
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I thought if it had a face it's a no go for vegans..

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