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Old 07-30-2010, 07:43 PM   #31
BBBF
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Aug 2008
Chicago
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I don't think you'll get any flavor out of tapioca

 
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Old 09-06-2010, 06:03 AM   #32
JackHerrer
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Sep 2010
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has anyone ever tried using blackstrap molasses? I don't want to do it if it's already failed. Or milk. What about milk? I've heard of fermented dairy products although I've never tried any.

 
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Old 09-06-2010, 02:46 PM   #33
Leeinwa
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Feb 2010
Moses Lake
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Quote:
Originally Posted by JackHerrer View Post
has anyone ever tried using blackstrap molasses? I don't want to do it if it's already failed. Or milk. What about milk? I've heard of fermented dairy products although I've never tried any.
Molasses is a by-product of white crystaline sugar production from sugar beets or sugar cane. Brown sugar is brown because it is un-refined and when it is refined you get white crysaline suger and molasses. Blackstrap is really from the 3rd boiling or refineing stage. It's got that bitter sweet taste. I think "beer" has been made from every fermentable known to man, including low alcohol fermented milk.

Out west, we use black strap in big 100 pound "licking blocks" as an high energy source in the winter for range cattle

leeinwa

 
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Old 09-07-2010, 04:20 AM   #34
JackHerrer
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Quote:
Originally Posted by Leeinwa View Post
Molasses is a by-product of white crystaline sugar production from sugar beets or sugar cane. Brown sugar is brown because it is un-refined and when it is refined you get white crysaline suger and molasses. Blackstrap is really from the 3rd boiling or refineing stage. It's got that bitter sweet taste. I think "beer" has been made from every fermentable known to man, including low alcohol fermented milk.
leeinwa
I thought gluten came from wheat but if there's yeast with gluten maybe I've got to re-think things.
Hey how about OJ? I luvs me some Orangina, if it came with a kick I think that'd be stellar!

 
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Old 09-07-2010, 06:20 AM   #35
Leeinwa
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Quote:
Originally Posted by JackHerrer View Post
I thought gluten came from wheat but if there's yeast with gluten maybe I've got to re-think things.
Hey how about OJ? I luvs me some Orangina, if it came with a kick I think that'd be stellar!
Glutens come from wheat and other cereal grains. If yeast is grown on barley or wheat media it will contain small amounts of glutens. Companies like Lallaimend's grow their brewing yeasts on potato starch base and they are gluten free. Check with the company where your yeast comes from.

leeinwa

 
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Old 09-24-2010, 04:16 PM   #36
dorklord
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Mar 2010
La Crosse, Wisconsin
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Quote:
Originally Posted by JackHerrer View Post
has anyone ever tried using blackstrap molasses? I don't want to do it if it's already failed. Or milk. What about milk? I've heard of fermented dairy products although I've never tried any.
I put a bit of molasses in my gluten-free wit. I don't know if it was enough to make a significant difference in taste, but I could see the difference in made in color.
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That's bread yeast. Look at it sitting there, all depressed. Listless. Beer yeast doesn't look like that. It has hopes. Dreams. Something to look forward to...

 
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Old 09-24-2010, 05:15 PM   #37
Lcasanova
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I use blackstrap molasses in my brown ale, I am going to increase it to 12 oz and see what the difference is.
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Old 10-07-2010, 04:06 AM   #38
EcuBrew
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Oct 2010
Andes
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Don't forget potatoes, makes a nice beer!

 
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Old 10-07-2010, 05:55 AM   #39
celiacsurvivor
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Oct 2009
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Originally Posted by EcuBrew View Post
Don't forget potatoes, makes a nice beer!
Serious???

I know it makes great moonshine.

 
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Old 10-07-2010, 12:44 PM   #40
Leeinwa
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Feb 2010
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Quote:
Originally Posted by celiacsurvivor View Post
Serious???

I know it makes great moonshine.


I thought you Kiwi's could make a certain amount of distilled spirits for you personal comsumption, so you really don't have to call it "moonshine".

leeinwa

 
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