Okay, yeah this is pretty off the wall, but what do you guys think of blood used in a brew?
I don't want the flavor imparted, 'cause that's gross - but my buds and I do enjoy silly epic metal type stuff. I think blood beer would fit the bill. Also, Klingons. We like Klingons.
Basically, blood is mostly water but about 7% of is made of proteins, and much smaller percentages of salts, lipids, sugar, wastes, you know - blood stuff.
After a nice long boil, how much blood do you think I could add before adversely affecting the brew?
Also, best thrown in the wort boil, or the secondary?
I figure the redness might not carry through, and turn brown, although less cool that's OK too I think. Anyways, thanks in advance for any input on this ridiculousness.
I don't want the flavor imparted, 'cause that's gross - but my buds and I do enjoy silly epic metal type stuff. I think blood beer would fit the bill. Also, Klingons. We like Klingons.
Basically, blood is mostly water but about 7% of is made of proteins, and much smaller percentages of salts, lipids, sugar, wastes, you know - blood stuff.
After a nice long boil, how much blood do you think I could add before adversely affecting the brew?
Also, best thrown in the wort boil, or the secondary?
I figure the redness might not carry through, and turn brown, although less cool that's OK too I think. Anyways, thanks in advance for any input on this ridiculousness.