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Old 11-08-2011, 03:20 PM   #1
webfoot
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Oct 2011
Coquille, Oregon
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OK
so I'm bored and I have two weeks until I can get to the brew shop.

Having animals I always have wet cob running around some where and have decided to try making ale with it.


I have not hops, I do have.

1qt sugar
2qt wet cob
5gal water
1 packet redstar champagne yeast


I put the water on to boil and added the sugar when it was warm enough to stir in but not boiling then added the wet cob, covered and waited for a simmer.
Simmered for 60 min and ladled (keeping as much of the wet cob as I could out) into a sanitated carboy in cold water to let cool.
I then put 1/4cup sugar and 2cups water into a pot and warmed enough to to dissolve the sugar, let cool to 100deg and pitched the yeast.

I let the wart cool to 105deg and added the starter and an air lock.

Now we wait.

 
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Old 11-08-2011, 03:27 PM   #2
Reno_eNVy
 
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Three things:

1) What is wet cob? SWMBO (who owned horses for a long time) has never heard of it and a google search gives me ambiguous results. I'm going to venture a guess that none of it is malted.

2) You don't have malt (I'm assuming) or hops... so this is definitely not a beer. 'Hooch' is a bit more fitting.

3) 100 degrees may be too hot for your yeast. There's a good possibility you're not going to see any fermentation due to the fact that you've killed them.
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Old 11-08-2011, 03:29 PM   #3
Cambone
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ya, somebody better clear this up

*EDIT* - subbed

Reason: subscribing

 
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Old 11-08-2011, 04:19 PM   #4
mlg5039
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Troll.
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Old 11-08-2011, 04:56 PM   #5
Reno_eNVy
 
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Quote:
Originally Posted by mlg5039 View Post
Troll.
I dunno, his previous posts indicate he's been looking for other brewing info.

Troll? No....
A little weird? Maybe...
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Old 11-08-2011, 05:25 PM   #6
brewingmeister
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A little weird? You got that right. Add a bag of sugar to the pot, wring out your wet dog into it, then thermal shock your carboy before cooking your sugar starter yeast in hot warts...all for your ale made with champagne yeast and no malt or hops.

We're gonna need some clarification here.
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Old 11-08-2011, 10:37 PM   #7
gstrawn
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Jun 2011
Athens, Ga
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"Cob is corn, oats, pellets (like alfalfa pellets) and other grains. Dry cob is just that, wet cob has molasses added to it."-from some other person.

Interesting. If I didn't know it was horse food I would wonder if it wasn't too bad. Let us know.how it is.

 
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Old 11-08-2011, 10:40 PM   #8
webfoot
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Oct 2011
Coquille, Oregon
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I'm glad to see that We have an open mind.

wet-cob is allot like sweet feed without all the forage added, its rolled grains and molasses.
SWMBO may not have feed sweet feed or wet-cob, maybe used only alfalfa.

Not all that has malt is beer, not all that is beer has malt. (or hops)

Red Star recommends the temp for champagne west starter to be 100-105 deg Fahrenheit, read the package. I am sure of this due to the fact that it is fermenting as I type.

"I dunno, his previous posts indicate he's been looking for other brewing info."
Please do not accuse me of bootlegging distilled spirits ever again.

I hope this clears the water.

 
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Old 11-08-2011, 10:45 PM   #9
Reno_eNVy
 
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Oh I'm not trying to put it down... I'm actually curious as to how it turns out... but I'm going to have to be a bit of a "definition nazi" here

Beer is classified as an alcoholic beverage consisting of malt, hops, yeast and water. It can include other ingredients (except in Germany) but if you're missing one of those four ingredients, it isn't beer.
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Old 11-09-2011, 12:17 AM   #10
webfoot
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Well next time I should have hops and malt so maybe I will try something like:

1gal water
1/4cup golden malt extract
1/4cup cob
1/4 oz yet to be determined hops

BTW it seems that around here wet-cob is just rolled corn, barley, oats, wheat and molasses, if it has alfalfa pellets in it they call it sweet feed.
In Missouri it was all called wet-cob. editnote I see alot of hulls in this stuff so this ma not go over well)

I don't know maybe this will be called horse feed swill ale, I can always add a hop pellet and some golden malt to appease the Nazi regime.

Webby

Reason: new info

 
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