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Old 03-19-2013, 01:45 AM   #11
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Well, its holding steady at 1.033. Seems high, but I guess that's where its decided to end. I was going to carb the growler, and taste it in a few weeks, but I think I'll bottle into 12oz bottles so I can get about 5 bottles to try as it ages.


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Old 04-17-2013, 10:48 PM   #12
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The bottles have been moved to chill. I'll share them and the upcoming SoCal Homebrew Fest in Ojai (in two weeks). I'll post the results. I have low expectations.


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Old 05-10-2013, 06:09 AM   #13
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The most flattering review received was "I guess you *could* finish a pint of this". But no one did.
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Old 05-10-2013, 07:21 PM   #14
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I would consider actually baking the cake and then mashing that with your grain, that way you gelatinize the starch in the wheat flour so you can get sugar from mashing that as well as the simple sugar in the cake mix.
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Old 05-10-2013, 09:07 PM   #15
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Quote:
Originally Posted by daksin View Post
I would consider actually baking the cake and then mashing that with your grain, that way you gelatinize the starch in the wheat flour so you can get sugar from mashing that as well as the simple sugar in the cake mix.
That's a good idea. Plus, I could eat a slice of cake! Maybe I'll try that. I'll update this thread if I do. Thanks.
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Old 05-10-2013, 10:52 PM   #16
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Sweet- let us know how it goes. Also, cake.
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Old 05-12-2013, 05:00 AM   #17
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if you baked then cake the yeast thats in cake will have died do to the heat after helping it rise so you will not have competing yeasts also
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Old 05-12-2013, 05:12 AM   #18
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Quote:
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if you baked then cake the yeast thats in cake will have died do to the heat after helping it rise so you will not have competing yeasts also
Huh? Pretty sure that cake uses baking powder for leavening, not yeast.
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Old 05-12-2013, 09:09 PM   #19
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Its a reverse rum cake. Instead of putting the liquid booze into the cake, you are putting the solid cake into the beer to be. Brilliant!
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Old 05-13-2013, 02:47 AM   #20
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Is that rat from Beakman's world? Labratbrewer?


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