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Old 06-30-2008, 02:27 AM   #11
Redweasel
 
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Jan 2008
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I think it is an interesting idea. Strange to be sure. I would probably not do a light beer as your "water" might cause some strange flavors.



 
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Old 06-30-2008, 02:52 AM   #12

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Originally Posted by Redweasel View Post
I think it is an interesting idea. Strange to be sure. I would probably not do a light beer as your "water" might cause some strange flavors.
It would have to be a full bodied beer most likely an amber style. Maybe an IPA... I think the hopped water is gonna add a weird twist to the flavor profile.


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Old 06-30-2008, 03:05 AM   #13
kingjam
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Jun 2006
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Have you ever boild beer for brats or cooked with beer. A. it makes beer smell bad and B. its going to boil over all the time because of the carb. If you are going to do what you say, the results are going to be nothing short of nasty.

 
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Old 06-30-2008, 10:57 AM   #14
Danek
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I say go for it. It's a completely ludicrous idea, and I applaud you for it.
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Old 06-30-2008, 11:40 AM   #15

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Originally Posted by kingjam View Post
Have you ever boild beer for brats or cooked with beer. A. it makes beer smell bad and B. its going to boil over all the time because of the carb. If you are going to do what you say, the results are going to be nothing short of nasty.
I have boiled brats before and think the nastiness is from all of the fat; beef, pork, or chicken then add the spices+ animal casings (sometimes pork intestines). Enough said..

You raise a good point about the carbonation & boil overs. It'll be a one-time thing. Like you said with brats. It can be done. How good are the results?

I'll be honest with you I wasn't involved in planning this crazy idea. If it was up to me I'd make a ordinary lawnmower beer w/ city water. Regardless of how the beer turns out it should be a fun time.
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Old 06-30-2008, 11:46 AM   #16
Jack
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Aug 2006
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The carbonation should be lost quickly during the boil.

I have no idea what the pH of a BMC product is, but I would think this would just lead to bad mash efficiency... not make it impossible.

My biggest concern is that BMC products are... 5% ethanol already. You'd lose a lot of that in a 60 minute boil, but you'd still have some. So you might have to think about some high gravity brewing techniques like a big starter, robust yeast strain, etc.

Still... This sounds like an interesting experiment!

 
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Old 06-30-2008, 12:20 PM   #17
jay075j
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Nov 2007
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I don't even know what to say....

In addition to a big starter, you are going to need some yeast nutrient too...I'm willing to bet there the mineral content of BMC is minimal at best.
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Old 06-30-2008, 01:01 PM   #18
Special Hops
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Kanatenah
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Crazy. I would never do that. but let us know how it works out.

 
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Old 06-30-2008, 06:01 PM   #19

All Good Points!!!

Regarding mash efficiency & pH - We could use some "5 Stabilizer" This would help us get to 5.2 easier and we will need to be prepared to adjust the pH in either direction.

The alcohol loss is another point. We should consider mashing in at 1.3 or higher. When we mash out we should make up for alcohol evaporization and grain absorbtion.

Yeast nutrients is an easy addition too.

BTW - Thanks for the critical thinking!!!
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Old 06-30-2008, 06:47 PM   #20
kingjam
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Jun 2006
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Here is some more of my critical thinking...Don't do it...get some nice spring water and have a great brew day making great tasting beer.



 
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