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Home Brew Forums > Home Brewing Beer > Gluten Free Brewing > Old Sorghum Extract
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Old 02-11-2011, 05:45 PM   #1
dorklord
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Default Old Sorghum Extract

So, I was in the basement looking for some stuff, and I stumbled upon a box. Inside this box, I found 2 3 lb jars of sorghum malt extract, some yeast, hops, rice syrup extract, orange peel...basically all the fixins for my GF Witless. It took a great deal of study, but at bought the sorghum in June 2010 at the absolute latest. No idea how 'fresh' it was when I bought it from ye olde LHBS.

I decided it would be a waste to throw these things away, so instead I made beer. I figured the extract might be a little darker than originally intended, so I decided to try a late-addition. I put the rice in right away, but didn't add the sorghum for another half-hour. When I was done, the wort looked like wort, and it tasted like wort. The yeast said it was good until Jan 2011. I pitched 2 packets (T-58), just in case. Also, I ended up sticking my hand in the wort, and some of the yeast stuck to my hand. I did this purely as an experiment, not because I dropped one of the yeast packages in the wort.

I don't know if anyone has used ~ 1 year old sorghum extract in a brew, but I'll let you know the results when it is done.

Oh, and the yeast is going nuts by the way. I brewed Wednesday night, and already yesterday morning the airlock was bubbling and I had to turn down the little heater in the 'Fermentation Room' in my basement. Last night, the airlock sounded like a fish tank bubbler, and I turned down the heat some more.

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Old 02-11-2011, 06:10 PM   #2
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Oh, and the yeast is going nuts by the way. I brewed Wednesday night, and already yesterday morning the airlock was bubbling and I had to turn down the little heater in the 'Fermentation Room' in my basement. Last night, the airlock sounded like a fish tank bubbler, and I turned down the heat some more.
This is because you massively overpitched, not a good thing to do if you actually want it to taste like a wit, but also certainly won't ruin the beer either. Dry yeast does not need to be refrigerated and lasts a very long time.
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Old 02-11-2011, 06:13 PM   #3
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why did you stick your hand in? experiment for what?

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I'm getting ingredients in the mail today, and I can't even taste my beer yet. What should I do?
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I would make a yeast starter, and pitch it into your mailbox.
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Old 02-11-2011, 06:26 PM   #4
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This is because you massively overpitched, not a good thing to do if you actually want it to taste like a wit, but also certainly won't ruin the beer either. Dry yeast does not need to be refrigerated and lasts a very long time.
I figured that that yeast, from being older, wouldn't have quite the viability of fresh. Also, I lost a lot of the first packet of yeast. Quite a bit of it stuck to the spoon and my hand/arm.
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Old 02-11-2011, 06:30 PM   #5
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why did you stick your hand in? experiment for what?
That was an attempt at humor. While dumping in the yeast, I dropped the whole packet into the wort. Since those packets have a paper label that is glued on, I didn't want to leave it in there...

I tried to scoop it out with my sanitized spoon, but had no luck, so I stuck my arm in the sanitizer, then reached in and grabbed it. It was actually floating just below the surface, out of sight of course, but I got it the first try and didn't have to stick my arm in much past my wrist.
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Old 02-11-2011, 07:48 PM   #6
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Sarcasm works really well over the internet. <-- sarcasm

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Old 02-11-2011, 08:22 PM   #7
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Sarcasm works really well over the internet. <-- sarcasm
I'm still having trouble with concepts like 'humor' and 'sarcasm'.

In the past I've tried using tags, like this:

[humor]
How many programmer does it take to change a lightbulb?


None, that's a hardware problem.
[/humor]
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Old 02-11-2011, 09:28 PM   #8
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I've been using some pretty old Sorghum that I know has been at the LHBS for over a year. In fact, until recently, that's *all* I've been using. Then they ran out (except for a few pounds of 60DE which I'll pick up anyways for experimentation). It's worked, at least halfway decently since I haven't had too much to compare to other than beer (bards, redbridge, new grist and Jolly Pumpkin Bellipago).

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Old 02-13-2011, 10:09 PM   #9
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i've been using some pretty old sorghum that i know has been at the lhbs for over a year. In fact, until recently, that's *all* i've been using. Then they ran out (except for a few pounds of 60de which i'll pick up anyways for experimentation). It's worked, at least halfway decently since i haven't had too much to compare to other than beer (bards, redbridge, new grist and jolly pumpkin bellipago).
60 de?
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Old 02-13-2011, 10:24 PM   #10
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Yeah. Go figure. http://www.briess.com/food/Products/nswss.php I asked about it in my "no real topic/introduction thread" before, and I think it was said that it was less fermentable? I still can't get that right. All I know is that it's making a far darker beer with a lager yeast than one I did a few months ago, which I think I used 45HM on. It fermented pretty quickly and settled out, while the 100% BRS comparision took well over a month to finish fermenting, unless the 60DE merely stalled. Problem I have with the 1 gallon tests is trying to get enough liquid to do a hydro test, so I'll check it out probably in another week.

That reminds me that once I have money, I need to go buy up whatever's left so I can see what it actually does (kinda). The containers are caked in dust and they pretty much told me that it was pretty old.

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