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Old 03-30-2009, 10:07 PM   #11
weremichael
 
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I assume you're aware, but I would be careful with the eucalyptus because it's poisonous (even if it takes quite of bit to become so).

I'm following this thread with a fair bit of anticipation.

 
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Old 03-30-2009, 10:36 PM   #12
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I've been thinking about how to best extract the color and here is what I would do. Soak the spirulina in water for an hour to reconstitute. Then freeze the spirulina/water mixture. By freezing, the forming ice crystals will pierce the cell walls of the rehydrated spirulina. Thaw the sample then add lemon juice to pH 3, then an equal amount of everclear to the amount of water originally added. Shake for about 5 minutes. Then refrigerate it until the spirulina falls out of suspension. Decant off the supernatant and it's ready to add to the beer.
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Old 03-30-2009, 10:36 PM   #13
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Assuming I'm aware of anything could be dangerous... and no, I wasn't aware. Thanks for pointing it out. Maybe juniper or wintergreen would give the desired effect without that pesky toxicity. We have this cool shop in town called The Spice Merchant - I'll just go sniff their jars until inspiration strikes.

I'm getting kind of excited about this too. Mmmm hippie beer...
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Old 03-30-2009, 10:58 PM   #14
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Quote:
Originally Posted by PintOfBitter View Post
My latest idea: Add a small amount of ginger and possibly eucalyptus or something similar to the beer when I brew it. They would serve to round the "seaweed" flavor out to more of a generic "herbal" character. The goal would be to make them background flavors. I'll probably skip the aroma hops if I do this.
Do you have any sort of lager/pale ale/etc to bottle soon? Maybe try just adding a little to one bottle and see how it looks when you pour it after carbing?

Even better, pick a target amount, and do that in one bottle, half as much in bottle #2, and twice as much in bottle #3. Label clearly and check on color/taste in a few weeks.
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Old 03-30-2009, 11:05 PM   #15
PintOfBitter
 
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Quote:
Originally Posted by SumnerH View Post
Do you have any sort of lager/pale ale/etc to bottle soon? Maybe try just adding a little to one bottle and see how it looks when you pour it after carbing?

Even better, pick a target amount, and do that in one bottle, half as much in bottle #2, and twice as much in bottle #3. Label clearly and check on color/taste in a few weeks.

yeah, i am actually just about to go do just that - I happen to have a light ale in the fermenter. Too bad results on this kind of experimentation take so long. I'll have to find something else to occupy my mind for a week.
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Old 04-02-2009, 10:54 PM   #16
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I say, "Just brew it." Take good notes and add the algae as late as possible (in whatever your chosen form is). Then again, I might just be curious on how this experiment ends so I can reap the results of its progress.

 
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Old 04-03-2009, 01:37 AM   #17
GunnerMan
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Well blue and yellow make green in a controlled environment. So def test, you might need a pretty dark tea of stuff to make the desired ruby green/turqoise you desire. So I would use a large amount to "dry hop" or mash with, and then maye make a tea and boil it off to make an essence of sorts for flavor. There are so many ways you could do this, i think you just need to pick a way and brew it, even if its is only 1 gal.

It may do best in alcohol but Beer is not equal to everclear.
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Old 04-03-2009, 03:01 AM   #18
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brewed 1 gallon on Monday - was a great color, but every hint of color sedimented out. I've got some more experiments in the works. should have results this weekend. These little guys have notoriously tough cell walls. there are patents i've found online for fairly complex devices invented for fractionating spirulina.

I won't easily accept defeat with this - it's quite a fun challenge and it's getting me back into some basic biology, which I was always very interested in.

The other side of this is the herbal flavors - I haven't tasted my 1 gallon batch yet, but I'm optimistic.
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Old 09-12-2009, 11:28 PM   #19
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Following up on this old thread: my experimental gallon kept getting nastier and nastier, color-wise, and the taste was cack.

Someday I may try this again, but the Spirulina need some sort of special treatment in order to extract the color - the cells themselves seem to flocculate just like yeast. The best method i've come accross in my research seems to be ultrasonically rupturing them.
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Old 06-07-2010, 09:47 PM   #20
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Interesting thread. Has anyone else tried this?

 
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