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Old 07-20-2009, 01:39 AM   #11
giligson
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Oct 2008
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Quote:
Originally Posted by ksocia View Post
Alright, I've got lactose, molasses, and (planned) vanilla extract, so I'll just prime as normal and hope for the best.

Thanks for the advice everyone!

*Puts a flaming bag of poo on Pappers' porch, rings bell, and runs*
C'mon... giving up that easily. Why not prime a few bottles with your marshmallow concoction. There's nothing wrong with gelatin it makes a great fining. The only problem I could see might be the cornstarch making an unclearable haze (but maybe the gelatin would counteract that )
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Old 07-20-2009, 01:46 AM   #12
Yuri_Rage
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Marshmallows are just sugar, cornstarch, gelatin, and vanilla flavoring. The sugar will ferment completely, leaving little blobs of gelatin, some haze from the cornstarch, and just maybe a slight hint of vanilla. Since cornstarch and pre-set gelatin aren't desirable in beer, and the sugar will ferment out, perhaps you should just add a little vanilla extract, then prime as usual.

EDIT: I just read the thread a little more closely. Seems you've already come to a similar conclusion!
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Old 07-20-2009, 01:26 PM   #13
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Shocking as it might be, the ONLY flavoring in your basic marshmallow is vanilla.
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Old 06-28-2011, 04:44 PM   #14
AndyReynolds
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Apr 2009
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Along the same lines, has anyone tried marshmellow in the secondary? I know this is an old posting, but hopefully someone will check it.


 
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Old 02-07-2013, 03:39 AM   #15
cernst151
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Oct 2012
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Quote:
Originally Posted by Ksosh View Post
Hi All,
Can anyone think of why I shouldn't be able to use melted marshmallows as a priming sugar?

I figure I can calculate the oz of sugar per X marshmallows, and just melt down enough (with some water) to get 4-5 oz of sugar in the priming solution. Am I crazy-pants for thinking this? Am I forgetting/missing something important to avoid bottle bombs?

On a side note, last week was my first boil over (5th brew) and my first bottle bomb... hooray?
OK, so I showed up about 3 years too late but I'm really curious. Did you ever try your smore beer? I was just considering how to do it myself and worked in reverse of what you were thinking. I started by thinking of marshmallow extract (decided it's probably nasty), then vanilla and molasses and then wondered if I could just add marshmallows at flameout. I hadn't considered priming with them.

So, did you ever make this smore beer? If so, how did you do it and what were the results?

 
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Old 03-05-2013, 01:24 AM   #16
antihero414
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Jan 2013
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I'm on a similar quest for marshmallow flavor. My story is that I was interested in brewing a toasted marshmallow brown ale, and once I stated that, my other brew friends decided to brew something similar to a Youngs Double Chocolate Stout, and the other a Honey Graham Ale. We're each trying to brew something that could be tasty on it's own, but perhaps the 3 mixed together would do something crazy... like rip a hole in the space/time continuum... or make a delicious, layered s'more experience.

Regardless, I've read a lot about how burning honey will give a toasted 'mallow flavor and aroma, since you're basically just caramelizing sugars... I decided instead of boiling honey and diluting it with water for a burnt 'mallow taste, why not use straight up 'mallows? I have thusly taken half a jar of marshmallow fluff and burnt it in a pan (it doesn't really melt, so much as char). I added a bit of water, let it boil, and stirred it up. I did this several times and eventually was left with a caramel colored liquid that tastes exactly like toasted marshmallows. NOW, where I seek advice:

Should I put something like that in secondary, or will fermentation kill most of that taste I desire? Could I use that liquid in place of my priming sugar? I suppose the only problem is that I don't know exactly how much sugar is actually in that concoction, so I can't properly calculate how much to use when bottling.

 
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Old 08-15-2014, 04:54 PM   #17
drewbiedewbiedo
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Aug 2014
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A day (or really, year) late, a dollar short - but any update on this beer?? Sounds like an amazing experiment!

Quote:
Originally Posted by antihero414 View Post
I'm on a similar quest for marshmallow flavor. My story is that I was interested in brewing a toasted marshmallow brown ale, and once I stated that, my other brew friends decided to brew something similar to a Youngs Double Chocolate Stout, and the other a Honey Graham Ale. We're each trying to brew something that could be tasty on it's own, but perhaps the 3 mixed together would do something crazy... like rip a hole in the space/time continuum... or make a delicious, layered s'more experience.

Regardless, I've read a lot about how burning honey will give a toasted 'mallow flavor and aroma, since you're basically just caramelizing sugars... I decided instead of boiling honey and diluting it with water for a burnt 'mallow taste, why not use straight up 'mallows? I have thusly taken half a jar of marshmallow fluff and burnt it in a pan (it doesn't really melt, so much as char). I added a bit of water, let it boil, and stirred it up. I did this several times and eventually was left with a caramel colored liquid that tastes exactly like toasted marshmallows. NOW, where I seek advice:

Should I put something like that in secondary, or will fermentation kill most of that taste I desire? Could I use that liquid in place of my priming sugar? I suppose the only problem is that I don't know exactly how much sugar is actually in that concoction, so I can't properly calculate how much to use when bottling.

 
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