bottlebomber
Well-Known Member
Yeah that was probably excessive. Oh well
I applaud you for your efforts. Being innovative and thinking outside the norm is what spurs on new ideas and what sometimes becomes the norm for the masses. I like your honesty about this brew. You are not trying to turn the brewing world upside down, but experimenting and utilizing what you have. Think of all the people we see as great minds today, and imagine what some of them were thought of in their time. The mark of a true individual is one that ignores the naysayers and pushes on. We need more free thinkers in this country. Too many sheep.
I grew up in a house where my mom did not want to cook and there was not much money, and not much to pick from in the fridge, freezer, or pantry. Out of necessity I learned to cook with what I had and learned what works together. I am thankful for that as it made me a great cook (I normally don't blow my own horn), and what eventually spurred me on to go to culinary school.
I have considered making a beer out of cereal. Every time I mash it smells like grape nuts to me. My wife even says the smell makes her want some grape nuts. Guess what cereal she bought at the store last time? Grape nuts. I see no reason a palatable beer cannot be brewed this way.
IMO, this will produce something that is not drinkable. Yes, that's only an opinion based on the raw ingredients going into it.
So, you all can start applauding and awarding prizes and such, but since the OP admits himself that this "won't produce an award-winning beer" and should be treated like "cheap beer", skunks easily, etc, I won't be nominating it for the Nobel Beer Prize until some other parties produce pics and reviews.
Until then, I'll nominate if for either the Inventive Use of Things I Found in the Back Of the Pantry Prize, or the April 1st "Gotcha" Prize.
I guess we'll be excluding you from the bush beer swap thenpassedpawn said:IMO, this will produce something that is not drinkable. Yes, that's only an opinion based on the raw ingredients going into it.
ozzy1038 said:bottlebomber- VERY nice! I love blueberry pie. What is the one with white chocolate on top?
BTW, I was referring to making a wort with cereals/grains at the store and utilizing traditional all grain techniques. Sorry for not clarifying.
Hell yeah. The aroma is like you are making old fashioned candy or something. Holiday cookie gruit, ftw.
underground and under the influence
I whipped up a batch of this tonight. I figured what is the down side, I stuck close to the OP, but threw in some hops that I picked at a friends house and did not have enough for a REAL batch. Only made one mistake, had the wrong size stopper for a carboy I got from my parents, and it would not stay in the opening, so I had to dump it in my bucket primary. Unfortunately I had pitched the yeast, but again it was only $6 or $7 total, so I am going to let it ride.
I had a batch oxidize during fermentation. No mold. But just an entire 5 gals of skunk bladder wash. They wouldnt havr even tried this stuff in prison. So watch out.
underground and under the influence
rod734 said:It shouldn't skunk unless you used hops and let it get sunlight or florescent light. I don't know if tea will skunk.
charesty and jsmith I have a questions for the two of you. I just took a look at my primary and smelled the primary, and it smells like sulphur. If it has turned already I want to toss it asap, but there is definitely fermentation going on.
charesty and jsmith I have a questions for the two of you. I just took a look at my primary and smelled the primary, and it smells like sulphur. If it has turned already I want to toss it asap, but there is definitely fermentation going on.
charesty said:would let it keep going. There are many different processes going on in fermentation and many different smells. Give it some time to see how it settles down after primary 10-12 days. You used bread yeast? I did too. It might just be part of the process. Not many have ventured into such dark territory.
**EDIT** - to add in, you said you're going to try all grain soon. If I had to compare the brew day for Bush Beer to anything, we just made a complete extract beer, no steeping grains, no mash, no sparge, everything gets tossed into the boil. This and all grain will be 2 different animals all together so definitely read up elsewhere before going for it.. That said though, good luck! I went all grain and haven't turned back since! (Unless I'm feeling lazy haha)
Oh, I completely get that this was more extract than anything else. I have been doing extract with steeping grains for my other batches and have been doing a ton of reading. I am more than likely going to be doing BIAB route for the all grain as funds are tight and I can't get the clearance from the Mrs to get a mash tun setup and such. Thanks for the heads up though and I am really looking forward to trying a batch without extract.
Jsmith82 said:Down to 1.020 from 1.052. Roughly 4.5%abv, I'm curious to see just how far down out will go..
charesty said:Mine went to 1010 from 1040. Might bottle tomorrow but not totally clear yet. The top of the Carboy though is very clear. On the bottom I can see my opposing hand but not crystal clear. I don't have anything yet to brew next so I may wait for total clarity
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