Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Challenge for the beer jedi's
Reply
 
Thread Tools
Old 07-14-2011, 12:25 AM   #11
Irrenarzt
HNIC
HBT_LIFETIMESUPPORTER.png
Feedback Score: 3 reviews
 
Irrenarzt's Avatar
Recipes 
 
Join Date: Aug 2009
Location: Half a mile from Tucson
Posts: 1,927
Liked 166 Times on 118 Posts
Likes Given: 92

Default

Salt could be the hop replacement of the time. Just a guess.


Irrenarzt is offline
 
Reply With Quote
Old 07-14-2011, 02:36 AM   #12
ghpeel
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Gainesville, FL
Posts: 1,216
Liked 22 Times on 20 Posts
Likes Given: 2

Default

Surely the malt extract has hops in it. If not .... ewwwww gross.


__________________
=============================================

Kegged: Dunkelweizen
Primary: American Pale Ale
ghpeel is offline
 
Reply With Quote
Old 07-14-2011, 11:05 AM   #13
Revvy
Post Hoc Ergo Propter Hoc
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Revvy's Avatar
Recipes 
 
Join Date: Dec 2007
Location: "Detroitish" Michigan
Posts: 40,817
Liked 2890 Times on 1703 Posts
Likes Given: 3520

Default

Quote:
Originally Posted by ghpeel View Post
Surely the malt extract has hops in it. If not .... ewwwww gross.
Yes, it was hopped malt extract, which since they touted it during homebrew prohibition as an additive for baking, must have made for some very hoppy cookies. Cascade macaroons anyone?

I posted a couple of the baking recipes using that extract from the old days in my beer history thread.

The salt was more than likely rudimentry water chemistry adjustments, or something else. But the extracts were hopped.
__________________
Like my snazzy new avatar? Get Sons of Zymurgy swag, here, and brew with the best.

Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured. - Madman

I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew
Revvy is offline
 
Reply With Quote
Old 07-14-2011, 06:08 PM   #14
bwarbiany
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
bwarbiany's Avatar
Recipes 
 
Join Date: Jul 2011
Location: Laguna Hills, CA
Posts: 2,376
Liked 969 Times on 543 Posts
Likes Given: 13

Default

The salt doesn't surprise me all that much, especially since the OP is from Virginia (Huck, is your uncle from the South as well?)... My wife's grandmother used to always salt her beer, and I take it to be a relatively common thing done in the South in the old days. She was originally from Opelika, AL. So that might be a deliberate part of the recipe.

I'm actually going to be doing a gose for my next batch, which is a beer with added salt, and naming the beer after said [now deceased] grandmother...

One thing I'd look into is the type of salt available at the time. I know the gose recipe calls for sea salt or kosher salt, as I think modern iodized salt could affect yeast health (at least intuitively, as iodophor is an iodine-based sanitizer). According to Wikipedia, iodized salt began being sold nationally in the 1920's, but it would be unclear what your uncle used...
bwarbiany is offline
 
Reply With Quote
Old 07-14-2011, 06:45 PM   #15
unionrdr
struggling author
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
unionrdr's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Sheffield, Ohio
Posts: 35,133
Liked 3026 Times on 2607 Posts
Likes Given: 2142

Default

I remember my aunt's & uncles on dad's side putting salt in their beer to kill the head. It made it taste bitter to me,& that was just a sprinkle. I think that's way to much salt. He must've had water PH problems. A lot more wells & hand pumps next to the sink in those days when I was a kid.
__________________
My sci-fi & home brewing books on amazon-kindle now! New additions coming!
NEW, REVISED EDITION of book one of Time Lords 2034 series now on Amazon Kindle! http://www.amazon.com/dp/B00NTA0L6G
My homebrewing book "Tippy Tippy Tappy" on Kindle! http://www.amazon.com/dp/B00PBAP6JO
unionrdr is offline
 
Reply With Quote
Old 07-14-2011, 08:59 PM   #16
jlpred55
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2008
Posts: 423
Liked 3 Times on 3 Posts
Likes Given: 1

Default

Salt isn't going to make it taste bitter, if anything it should accentuate the malt. It is after all sodium chloride. Chloride is going to smooth or cut the bitterness and accentuate the malt. Same as if you were to adjust your water.

That recipe looks interesting. My guess is he also had some house yeast in there as well that probably did the bulk of the fermenting after the many generations that he pitched right into the crock sans sanitation.
__________________
Kegged: Millenium Galaxy IPA, German Pilsner. Apricot Blonde Ale, ACE Witbier, ACE American Wheat.
Bottled: Smoked Red Rye, Old Tanglefoot Barleywine, Tripel, Dubbel, American Farmhouse Ale
jlpred55 is offline
 
Reply With Quote
Old 07-14-2011, 09:28 PM   #17
headbanger
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: The Hill, KY
Posts: 2,742
Liked 745 Times on 463 Posts
Likes Given: 1512

Default

Quote:
Originally Posted by jlpred55 View Post
Salt isn't going to make it taste bitter, if anything it should accentuate the malt. It is after all sodium chloride. Chloride is going to smooth or cut the bitterness and accentuate the malt. Same as if you were to adjust your water.

That recipe looks interesting. My guess is he also had some house yeast in there as well that probably did the bulk of the fermenting after the many generations that he pitched right into the crock sans sanitation.
+1, sounds interesting. I think I may give this a try, open fermented and all. Probably sub dry yeast for the cake though or re-pitch something. Sounds like a good reason to have a little cookout/party... then my friends can share the pain if it's bad, lord knows they drink enough of the good brew but I really wouldn't have it any other way.
headbanger is offline
 
Reply With Quote
Old 07-14-2011, 09:54 PM   #18
AnthonyC
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Tampa
Posts: 80
Liked 2 Times on 2 Posts
Likes Given: 4

Default

I'd definitely go with a Kosher salt instead of table salt. Kosher salt is lighter by volume than table salt. So 1/4 cup kosher salt will be less "salty" than the equivalent volume of table salt.
AnthonyC is offline
 
Reply With Quote
Old 07-14-2011, 09:59 PM   #19
Huck4Food
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Location: VA Beach, VA
Posts: 12
Default

Quote:
Originally Posted by bwarbiany View Post
The salt doesn't surprise me all that much, especially since the OP is from Virginia (Huck, is your uncle from the South as well?)... My wife's grandmother used to always salt her beer, and I take it to be a relatively common thing done in the South in the old days. She was originally from Opelika, AL. So that might be a deliberate part of the recipe.

I'm actually going to be doing a gose for my next batch, which is a beer with added salt, and naming the beer after said [now deceased] grandmother...

One thing I'd look into is the type of salt available at the time. I know the gose recipe calls for sea salt or kosher salt, as I think modern iodized salt could affect yeast health (at least intuitively, as iodophor is an iodine-based sanitizer). According to Wikipedia, iodized salt began being sold nationally in the 1920's, but it would be unclear what your uncle used...
No, my great uncle was from a small town in CT. I live in Virginia at the request of the department of defense and should not be looked upon as identifying with a sub-cultural practice such as the obviously barbarous salting a perfectly good glass of beer. However I must also offer that I was raised in Phoenix, AZ and have often been told that the heat destroyed more brain cells than any amount of beer I have ever consumed.
__________________
On Deck:
Primary 1: Empty
Primary 2: Empty
Secondary 1: Abotts Ale Clone
Secondary 2: One Hop Blonde
Bottled/Drinking: Beer...
Huck4Food is offline
 
Reply With Quote
Old 07-14-2011, 10:18 PM   #20
ChshreCat
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
ChshreCat's Avatar
Recipes 
 
Join Date: Aug 2008
Location: Camano Island, Washington
Posts: 11,576
Liked 532 Times on 426 Posts
Likes Given: 21

Default

Quote:
Originally Posted by Revvy View Post
Yes, it was hopped malt extract, which since they touted it during homebrew prohibition as an additive for baking, must have made for some very hoppy cookies.
Actually, that sounds good. Maybe dark chocolate cookies... I may have to try this.


ChshreCat is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
I challenge YOU! HoppyDaze Recipes/Ingredients 10 09-10-2009 02:31 AM
The Non-Malt Challenge thejazzer Recipes/Ingredients 19 01-28-2009 08:01 PM
Challenge! Bread yeast beer swap... MikeFlynn74 Recipes/Ingredients 19 10-04-2008 05:41 PM
Anyone up for a challenge? Jayfro21 Recipes/Ingredients 8 04-24-2008 07:59 PM
bit of a challenge anderj Recipes/Ingredients 14 02-07-2008 09:07 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS