8$ wheat bush beer

[Jsmith82]

Down to 1.020 from 1.052. Roughly 4.5%abv, I'm curious to see just how far down out will go, I have suspicion that the yeast is dropping out, I dont know how far baker's yeast will go.

Dumped the sample into a brandy glass and buried my nose. It smelled kinda like beer! That was surprising, I wasn't expecting it.. Has a faint smell of bread but the alcohol unfortunately is very present in the scent. The flavor was doughy, bread, not to be funny or a jerk or anything but cardboard came to mind at one point. The tea was nice and mellow, the alcohol taste was hidden.

Will give it another go in 10 days or so when I crash it..

 

[Flomaster]

in for pics as well.

-=Jason=-

 

[charesty]

Down to 1.020 from 1.052. Roughly 4.5%abv, I'm curious to see just how far down out will go..

Mine went to 1010 from 1040. Might bottle tomorrow but not totally clear yet. The top of the Carboy though is very clear. On the bottom I can see my opposing hand but not crystal clear. I don't have anything yet to brew next so I may wait for total clarity

 

[Jsmith82]

Mine went to 1010 from 1040. Might bottle tomorrow but not totally clear yet. The top of the Carboy though is very clear. On the bottom I can see my opposing hand but not crystal clear. I don't have anything yet to brew next so I may wait for total clarity

I've been contemplating clarity after reading your posts.. I literally just plugged in my new beer fridge so by tommorow, temperature control! Yeaaaah buddy! I'm going with gelatin and crash temperatures the same way you did - don't know if there is a better option..

Thinking on it, I dont know why I didn't drop a spoonful of irish moss in the boil.. Doh!

 

[bottlebomber]

I think the beauty of this recipe resides in not using any ingredients not found in the store. If you were going to clarify try using knoxx unflavored gelatin, for example. Otherwise, might as well as well ferment it out with some WLP565 and make it a really funky saison.

 

[Jsmith82]

You by chance wouldn't be talking about this would ya..

:cheers:

 

[bottlebomber]

That's the stuff. No irish moss though. Use agar agar

 

[sgoehner]

SO this stuff still has me just dumbfounded. Just took a sniff and for the first time since it started fermenting it doesn't smell like someone dumped a bunch of eggs in my primary, it is actually starting to smell "normal?" It is going to be an interesting day when this stuff is done.

 

[2brew1cup]

I love reading the new posts. I used knoxx in mine. Worked well. I love this thread!!

underground and under the influence

 

[charesty]

Bottled yesterday. This one will stay in the dark due to the skunk warning.

The sample I tasted was dry, with the lingering taste and aromas of the tea. It was not bready at all. I'll try again in 3 weeks.

 

[charesty]

I literally just plugged in my new beer fridge so by tommorow, temperature control! Yeaaaah buddy!

This was also my first beer using temp control. It was a good experiment on all fronts. Hopefully the carbed beer is worth it. I think it will be after all the samples I've tried.

 

[Jsmith82]

Wow did that clear out! Just the motivation I needed. Glad to hear the bread flavor dropped out, I can't even imagine what the finished product will taste like with carbonation.

Did you prime as normal or did you activate more yeast?

 

[drew1d]

Bottled yesterday. This one will stay in the dark due to the skunk warning.

The sample I tasted was dry, with the lingering taste and aromas of the tea. It was not bready at all. I'll try again in 3 weeks.

Looks like beer to me.
The only thing I can't wrap my head around is the tea. I'd have to use something else as a bittering agent. 1oz of Willamette hops is like $1.50, that's gotta be cheaper than the tea, right?

 

[Beer-Baron]

It actually looks like beer. I may have to try it. But I'd use an actual ale yeast. Just because.

 

[passedpawn]

It actually looks like beer. I may have to try it. But I'd use an actual ale yeast. Just because.

Then maybe you should put some barley in there as well, because that is one of the required constituents of beer.

 

[Clann]

It has malted milk......

 

[Beer-Baron]

Then maybe you should put some barley in there as well, because that is one of the required constituents of beer.

Malted milk is a powdered food product made from a mixture of malted barley, wheat flour, and whole milk, which is evaporated until it forms a powder.

 

[passedpawn]

It has malted milk......

Malted milk is a powdered food product made from a mixture of malted barley, wheat flour, and whole milk, which is evaporated until it forms a powder.

Ok, you guys got me there. I had no idea. Carry on with your noble experiment, I'll do my best to keep my trap shut (no guarantees, mind you).

 

[Beer-Baron]

Ok, you guys got me there. I had no idea. Carry on with your noble experiment, I'll do my best to keep my trap shut (no guarantees, mind you).

That's all we ask.

 

[passedpawn]

That's all we ask.

That pic above looks like urine. Ok, that's it, not another peep out of me till tomorrow.

 

[bottlebomber]

That pic above looks like urine. Ok, that's it, not another peep out of me till tomorrow.

Lol... chardonnay looks like urine too, but its not too bad...

 

[rycov]

Lol... chardonnay looks like urine too, but its not too bad...

neither is urine.. i mean, wait...

 

[BBKing]

Cool thread. I'm not going to be brewing this, EVER, but I support innovation.

One guy was wondering "how far bread yeast will go" in terms of ABV, anyone here have a clue? Kind of curious.

 

[Germelli1]

nevermind

 

[passedpawn]

nevermind

I liked your first post better.

 

[bottlebomber]

Cool thread. I'm not going to be brewing this, EVER, but I support innovation.

One guy was wondering "how far bread yeast will go" in terms of ABV, anyone here have a clue? Kind of curious.

Next time you brew, you could take a pint of wort or so, and massively overpitch bread yeast into it. Then you'd probably know. I have a feeling that like ale yeast, not all bread yeast will attenuate the same

 

[Beer-Baron]

I went to the store today and the only Malted Milk I could find was Ovaltine.

I didn't buy it because it had cocoa in it (no, it wasn't the Chocolate version, the "original" also has cocoa), as well as a bunch of other ingredients besides the Malted Barley and Dry Malt, and Dry Milk. Is that what you guys have used? What brands can I look for?

 

[sgoehner]

I used the Carnation brand.

As far as the expirement goes, I my OG was around 1.038 if I remember correctly and as of today, 6 days later, it is at 1.006. I doubt it is going to go lower but am going to give it a few more days, likely until Sunday. I tried the reading sample and I was suprised. I still cannot place the taste, but it isn't bad. I have been trying to figure out what it tastes like for the last 3 hours, but I cannot. I think after carbing and getting it really cold it might actually be pretty decent. The one thing I noticed is that it is LIGHT in color, my wife thinks it looks like lemonade. I will post a pic when I transfer to the bottling bucket.

Quick question, I had not planned on the gelatin as I don't really care if my beer is a little cloudy, but if I was to try it how much of the knoxx gelatin would I use??

Thanks guys.

 

[bottlebomber]

I'm going to do a 1 gallon batch of this and bring a bottle in for the homebrew group meeting. People will get a kick out of it, and its a good discussion piece.

 

[spam]

mine is in bottles now. It did clear up nicely to my surprise! It looks like cheap beer,smells like cheap beer,,,,but so far it tastes like someone left an opened bud in the basement with a tea bag in it for 3 days ! lol! maybe it will age and be better? This little trial run does have me convinced that one could do more tinkering and make something truly drinkable with cheap supermarket products.