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Old 03-21-2012, 05:58 AM   #271
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I will be rebrewing this soon myself as my lawn mower brew. Pix to come in following weeks.

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Old 03-21-2012, 04:00 PM   #272
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Most interesting post EVER! Reminds me of my friend who did a stint in jail. He said they'd get apple juice, sugar, and a biscuit ... sleep on it to get it REALLY warm, and you'd have alcohol. Then they'd throw a packet of kool-aid in to make it taste OKAY. Sounds like hell, lol.

I am going to try this recipe once the ol' LBK is available again. OP, are you changing the recipe at all?

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Old 03-21-2012, 04:51 PM   #273
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Originally Posted by germelli1 View Post
plus if this works out, it would be a great "post apocalyptic/zombie infestation" beer recipe :d
+1
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Old 03-22-2012, 07:13 AM   #274
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Yes. cutting back sugar heavily. I've done it once with that much and it really was fine. Last time though I just made solvent.

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Old 09-08-2012, 03:23 PM   #275
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Topic.. topic, you still there? Still there?

For anyone interested or those who care, I never bottled my second altered batch of this dubbed the Bushman Wit haha. That's right, been sitting in primary for MONTHS!! I crashed it for almost 8 weeks.. Thinking I'll finally do it tonight.

I wonder what will be under that lid in the bucket.... hmm...........

Also I'm still working through my batch of the OPS original recipe, still lemony, still has a sourish finish to it, still carbonated and still drinkable if the zombies come. I think I have maybe a 12 pack left.
update? Just wondering.
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Old 09-11-2012, 01:42 AM   #276
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update? Just wondering.
Same here
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Old 10-14-2012, 04:20 PM   #277
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Cool thread! I'm not going to vouch for the end product, but this is some inspired component analysis. Any updates on any of these projects? Any tweaks to the recipe by the OP?

Also: has anyone tried Beano? It gets a bad rap from irresponsible coldside usage, but as a chemical mashing aid it can be very powerful. It might be worth checking to see what else you can get from wheat germ using Beano at the right temp. Here's a thread on the right temperature for Beano to work most effectively: http://www.homebrewtalk.com/f39/what...-beano-331078/

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Old 10-15-2012, 03:48 PM   #278
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I have used it coldside in a Flemish Red with great results. you are correct, it is a very powerful mash aid. If you mashed too high, it can save your butt by breaking down those tough mother sugars that would otherwise remain, ruining the mouthfeel, abv, all the things that would ruin the recipe. Its great to use honestly. Coldside however... it never stops.. beers become dry as a popcorn fart

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Old 10-15-2012, 05:23 PM   #279
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I noticed that you're pretty good at helping people out on the forums - posted a question a little earlier and it seems like no one is interested in helping me out... would you be able to take a look at it and maybe give me some sound advice?

I will be forever grateful! Thank you in advance.

Kind regards,
Stephanie

Here is the question: http://www.homebrewtalk.com/f39/plea...advice-361222/

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Old 11-08-2012, 03:31 AM   #280
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What?

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