Me too. I gotta know what was in those carboys!One more subscriber.
Lets hope Chester didn't die...
You guys do know that rather than post "subscribed" 100+ times, there is an option under thread tools that says "Subscribe to this thread"? I'm just saying, it's there if you ever want to use it...
Hopefully I will get authorized to buy the carboys from the estate and deal with the mess next week.
I found a couple hydrometers, a couple Erlenmeyer flasks, a copy of "tested recipes with blue ribbon malt extract", a copy of "A Treatise on Lager Beers", the remnants of a couple wine art wine kits, some mimeographed beer recipes of the "1 can malt, 4 lbs sugar warm water and stir" variety. there were no other books on wine or beer in the whole house. I also visited the old mans farm this week and discovered the source of at least some of the grapes. There are about 5 grape vines that have engulfed a crumbling arbor and half of the garage it is attached too.
There were also those who sold beer-related products with a wink and a nod. For instance, Premier Malt Products shipped malt extract under a variety of names - Blue Ribbon and Banner were two of them - out of Peoria Heights, Ill., starting in 1925. And when Prohibition ended, Premier Pabst Corp. went immediately to making beer in Peoria Heights.
Around 1975 or '76, the first time I got interested in brewing, I bought a can of the mysterious Blue Ribbon malt syrup. The label invited me to write to Premier malt products for a recipe book, and I did. A few weeks later it arrived: a well-produced, four-color print job with recipes for using malt syrup in cakes, cookies, biscuits and the like, but not a word about making beer. A few weeks later a plain brown envelope with no return address appeared in the mail. Inside were two mimeographed sheets of beer recipes---including this recipe.
Ingredients:
1-3/4 pounds, sugar
1 can, Blue Ribbon hop-flavored malt syrup
yeast
Procedure:
Dissolve sugar and malt syrup in 6 quarts of hot water. Stir until dissolved. Pour 14 quarts of cold water into a crock that has been scoured with Arm & Hammer baking soda and rinsed with clear water. Add hot solution of malt, sugar, and water. The temperature should be about 65F. Dissolve a cake of compressed or dehydrated yeast in a small quantity of luke warm water (about 8 ounces of 75F water) and add to crock. Stir thoroughly. Cover crock with clean cloth and allow to ferment 4 or 5 days. Skim off foam after first and second days. Siphon beer into 12 ounce bottles. Before siphoning, place a scant 1/2 teaspoon of sugar into each bottle. Cap and allow to remain at 60-70F for 7-10 days. Cool and consume.
Things to remember: Cleanliness of utensils, including bottles, siphon hose, crowns and crock is essential for good results. Wash everything in soda solution or detergentbefore and after each batch. A 7 or 9 gallon crock can be used to prevent messy foam-over.
Many consumer failures can be averted by using a starter consisting of: 1 package of yeast, 2 ounces of sugar, 1 pint of 72F water. Let starter stand for 3-4 hours before mixing into crock with malt solution.
Charlie Papazian shares a bit of homebrew history 30 years after legislation legalizing home brewing passed Congress. Also, home brewer Robb Holmes talks about brewing when it was breaking the law.
Just click to start listenning.
http://media.libsyn.com/media/basicbrewing/bbr02-14-08history.mp3
Interesting info there Revvy!
Beer without hops...
This is totally how zombie epics start...
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