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After 2.75 hours the beef comes out and goes straight into 500mL of bourbon. lid on and I'll leave it for a week. not sure yet when I'll put it in the fridge.

I'll keep you all updated as i progress, should be 'interesting' ;-)

It's one of the cheapest cuts in my butcher here in New Zealand :)

So I'm starting :-) 800g Skirt Steak is in the oven, I've got a bottle of makers mark bourbon and in a week I'll start brewing a can of Coopers Real Ale with Coopers Brew Enhancer #2 I'll put the Beef in Bourbon into the fridge so any fat comes to the surface and can be scooped off. Then...

NEVER!!!! haha I have plenty of normal beers, Like the IPA I opened the first bottle of yesterday (FANTASTIC!), I just also have a small experimental fermenter.

I figured it'll just be sweet and the molasses will give it the alcohol. I'm not too concerned about the enzyme. I might try it with the enzyme at a later date, but I'm keen to get it out and move onto my next adventure (100% Peat). The molasses has pretty much all fermented, no idea what abv%...

FAIL! The Chocolate Grain didn't ferment at all. The 'fermenting' I thought it was doing must have been just the brew warming up during the day but it was probably bubbling back whilst I was sleeping and it was cooling down. To save it I threw in some molasses as that's all I had sitting...

I'm seriously considering bring this up my list, I may get to it this week.

I think a cat lager might stand up better

I think he means he's never heard on Beef in Bourbon beer. (cos I just made it up in the mystery that is my head)

Ok, I'll put it on my list then, might be several months before I get to it.

That might work in a IPA.;)

One of my friends would say exactly the same thing :D I'm not sure what cut I'd use yet, but you're probably right, I'll see what the butcher has, something low fat would probably be best. I live in New Zealand and the cost of doing duck or pheasant would be prohibitive.

After looking at a couple of recipes for cock beer, I don't think it works well with todays chickens, they don't have the flavour you would have got with the old cocks that would live longer, eat more variety and be darker meat, and I think that's why most people find it only OK to terrible. (I...

Ok, I'll give that a go. (after seeing how the current batch turns out) I've got a double magnum wine bottle I'm using to ferment my small batches works quite well as cost is about NZ$5-10 a batch

Do you think it would be possible to use dry enzyme to break down the unfermenables into fermentables?

Cool I definitely give it a go then.

I guess the final gravity of 1.018 will not be achieved due to unfermentables but guess I just have to wait and see.

Oh and I've tried a 100% peated malt beer that's commercial made here in New Zealand, it was 'interesting' but definitely not undrinkable, just a weird beverage, smelt like isle whisky but with the mouth feel of beer, very odd.

I used brewersfriend to do some calculations before I started and I adjusted the calculation when I had the actuals starting SG and volumes. It's been bubbling slowly for over a week. It tasted like weak mocha coffee before I started fermentation Brew Method: All Grain Boil Time: 60 min Batch...