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Old 08-29-2013, 03:50 PM   #41
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Originally Posted by sfrisby View Post
TheCorp,

Any attempt to sanitize the cereal? Not sure how you would do that without turning it into mush. Maybe bake in the oven, low and slow.
Shelve stable groceries do not need to be sanitized.
They have enough preservatives to end the world!!

Plus, from what I understand, anything with that little moisture content cannot really carry bugs/infections.
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Old 08-30-2013, 01:37 PM   #42
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Great thread! I'm resaerching ideas for making a Peanut butter stout and your cereal idea sounds great. I think I might try crushing the Reese's P.B. cereal in a blender and then using the randall to infuse the cereal from one keg to another. Will try this recipe sometime in the next several weeks. Thanks for an intriging idea!

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Old 08-30-2013, 02:59 PM   #43
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Not sure if crushing it is a good idea, you may end up with a lot of particles in the beer. Yesterday I took about a cup of the cereal and put it in my French press with two bottles of Narwhal and let it sit for a few hours. It was a pretty good approximation of what the beer tasted like and it showed me that maybe 5 days on the cereal is unnecessary.

Edit: Also, the flavor is all on the outside of the cereal, I don't think the puffs themselves have much flavor. I could be wrong though.

Double edit: I just rinsed one off and tasted it, it was horrible. Definitely don't crush them, the flavor is all on the outside.

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Old 08-30-2013, 05:00 PM   #44
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Thanks for the info, I'll try one keg with the randall full of the whole cereal and see how it tastes. With the randall, I think it'll strip the coating off without hopefully disintigrating the puff. I'll make sure to use a low pressure when forcing it from the 1st to the 2nd keg. This is done naturally before carbing the beer.

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Old 09-07-2013, 02:35 PM   #45
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So a quick update on my PBS, after infecting it with brett and letting it sit for a couple of months it has both gotten rid of the chemical taste and added a very nice slight sour background. I only did a 1gal infection and I'll re-taste the bottles, but it looks like I'll infect the remainder of the batch and re-bottle once the brett has done the work. Glad to know I can save this batch rather than pour it down the drain.

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Old 11-17-2013, 06:07 PM   #46
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I brewed this a couple of weeks ago and had a taste last night after one week of bottle conditioning. The beer came out great and there is a prominent peanut butter flavor and aroma. I followed the recipe included in the original post, so cheers and thanks for sharing.

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Old 12-09-2013, 02:09 AM   #47
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Thoughts on adding Lactose and/or also Cocao Nibs?

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Old 12-10-2013, 06:26 AM   #48
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Originally Posted by JLo View Post
I was at GABF this year and drank a peanut butter brown ale. I started with the Northern Brewer Clone kit for Surly Bender and did the same thing you did with the PB2 and Lorann Oil and it turned out exceptional.

Interesting that we both wound up with the same process, there might be something to this....
JLo, did you add the same amount of PB2 and Peanut Butter Oil and at the same times (secondary for 7 days and oil at bottling) as BDS3?

A Surly Peanut Butter Brown sounds delicious so I just wanted to make sure I'm doing everything right on this one.

Cheers!
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Old 12-10-2013, 07:00 PM   #49
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commenting to save this to my "to-brew" list.

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Old 12-10-2013, 11:19 PM   #50
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This sounds nice...

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