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Old 01-26-2013, 12:19 AM   #51
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lumpher you are running out of beer, brew some


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Old 01-26-2013, 12:32 AM   #52
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Williston, awesome! That's abut 100 miles, as the crow flies, from where my Dad's family's Saskatchewan homestead is. I pass through on my way to Yellowstone every couple years! Is the boom oil, potash, or ??? SE Saskatchewan is crazy over potash and oil...
Cool.. and its a HUGE Oil boom and its getting nuts..


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Old 01-26-2013, 10:50 PM   #53
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So, last night during the Jets game, I:

- Placed the lentils on glass pan, 3mm thick, placed in 155F oven for 2hrs.
- transferred onto a cookie sheet, one lentil thick, and roasted at 170F for 1.5hrs.

Lentils have lost sprouts, shrunk from 100 to 80 grams, and are crunchy. Very light flavour, hinting towards nuts, maybe - def. no leguminous flavour. Texture and perceived level of flavour is similar to flaked brewing corn. Colour is slightly deeper orange than initial, still very much orange - I wonder if this will carry over into the wort!

I'm taking more complete notes, and once the whole experiment has been brewed, I'm going to write the whole process down in one coherent report.

More to come, soon.
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Old 01-27-2013, 03:18 AM   #54
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Can't wait..

Brewing a Russian Imperial Stout tonight.. I hope to make it my final extract brew..

I have decided I like stouts too much that I have to try them as my first All-grain.. and the Lentils are looking to be part of that ingredient.
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Old 01-27-2013, 05:49 AM   #55
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Stout is a good first AG brew! Biermuncher's Ode to Arthur Guinness type stout was my second AG brew.

Jets game tomorrow at 7pm - so, from 7-10pm, so I have some "me time"...I'm a bit buzzed right now (me and the GF just got home from the Tragically Hip...WOW...they rock...but that's another thread...), but I think I will try start the Lentil beer tomorrow evening with the game on.

I'll be on tomorrow, live with "exit poll" refractometer results, and initial impressions of the lentil malt!

Til then, "let's just see what tomorrow brings"...!!!! Good night!
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Old 01-27-2013, 10:24 PM   #56
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Update: Technical difficulties!!!

I've had to stop the countdown to brewing the lentil beer - there seems to be a neighbourhood-wide problem with water pressure right now. Probably a water main burst with the temp warming up a bit today.

I know I promised play-by-play tonight, but it's looking more like tomorrow evening, or Tuesday, depending on how fast the water issue gets fixed.
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Old 01-27-2013, 10:26 PM   #57
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Guano occurs ...

Look forward to the update.
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Old 01-28-2013, 02:38 AM   #58
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A call to 311 confirmed my suspicions, a water main burst a few blocks from here. Normal water pressure should be returned within a day or two.

Not being able to brew - I did a scholarly article search for lentil malt. Didn't find a whole lot, but did turn up a plant physiology article on diastatic enzymes in sprouting lentils.

The authors found the lentils had a fair bit of alpha-amylase, but very little beta-amylase, used very little stored energy to do their starch-sugar conversion, and that subjecting a lentil-sprout solution to temps of 70C for 15 mins shut down all diastatic activity.

So, the lentils should have some power to convert themselves in the mash. And the barley will take care of the rest of those starches.

Yeah, Science!!!
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Old 01-28-2013, 12:24 PM   #59
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I would get bottled water and brew with it at this point.. (At least for a week or more as the broken pipe could put a lot of nasties in the water AND chemicals and metals from the repair.
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Old 01-28-2013, 06:04 PM   #60
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Quote:
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Stout is a good first AG brew!
Actually the RIS if it goes well will be my last extract..

AG is next... Concerned a lot that do RIS seem to have issues with good carbonation..

Anyway to not send this thread spinning off topic.. I started another thread on this:

http://www.homebrewtalk.com/f39/russ...-batch-385251/

Any insight is helpful at this stage


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