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Old 07-22-2011, 06:57 AM   #21
robtotten
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Jan 2010
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I don't buy this anymore. It's a joke / troll.
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Old 07-22-2011, 08:49 AM   #22
Zebulon
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Jul 2011
Honolulu, HI
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Hmm. If I was trying to create the ketchup flavor within the beer I could use unfermentable sugars to keep the sweetness, right? Souring could theoretically be used to make it tangy, then. This seems plausible but not very practical. If it won't work to brew with it's not as interesting to me, heh.

The thing that might save this is the cooking of the ketchup. I wonder if things happen in the open pot on the burner for 60+ minutes that might change the vinegar content significantly?

 
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Old 07-22-2011, 08:51 AM   #23
Zebulon
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Jul 2011
Honolulu, HI
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Quote:
Originally Posted by robtotten View Post
I don't buy this anymore. It's a joke / troll.
I got into this line of thinking because I realized how much sugar is in ketchup, that you could theoretically make hooch out of it.

It is as serious as you want to take it.

 
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Old 07-22-2011, 04:16 PM   #24
smagee
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Mar 2011
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Quote:
Originally Posted by Zebulon View Post
Hmm. If I was trying to create the ketchup flavor within the beer I could use unfermentable sugars to keep the sweetness, right? Souring could theoretically be used to make it tangy, then. This seems plausible but not very practical. If it won't work to brew with it's not as interesting to me, heh.
The problem with using the souring process is that it'll likely chew up most of those unfermentables that you're adding to keep it sweetened. Although I guess there are still unfermentable sweeteners out there that sour yeasts *won't* eat (e.g., Splenda). But that's yet another weird thing to add to an already weird idea .

Quote:
The thing that might save this is the cooking of the ketchup. I wonder if things happen in the open pot on the burner for 60+ minutes that might change the vinegar content significantly?
If you've ever boiled vinegar before, you'll be familiar with the unpleasant smell that comes out of it. I have no idea how much you can expect to boil off during the 60 minute process, but it might mellow it out slightly. It might be worth testing with ~1gallon of water and a few squirts of ketchup, just for the hell of it. Maybe add some DME and junk hops just to see where the flavor ends up at the end.

 
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Old 07-22-2011, 06:23 PM   #25
Zebulon
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Jul 2011
Honolulu, HI
Posts: 31

If I find someone who is nutty about the stuff, and actually try any combos, expect a belated update to this thread at some point. Seems my next option is to start experimenting, but I don't feel interested enough to use any precious fermentation/aging space at such a high risk.

Food for thought. Thanks all. More on this later, maybe.

 
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Old 07-22-2011, 06:27 PM   #26
AZ_IPA
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maybe just throw some V8 juice into a growler with some US-05 and an airlock?

I recall Bobby_M (I think) posting the cover of an old winemaking book that had a bottle of V8 on the cover....

 
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