Brewing in a country with alcohol prohibition

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DesertFox

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Hello everybody,

I live in a country where alcohol is highly prohibited and of course all materials and equipment that are exclusively related to brewing/fermenting.
I used to turn non alcoholic "beer' into regular beer using baking yeast and table sugar, the results weren't so great so I decided to try another method.
I have access to malt extract in a health food store (Meridian is the brand name) so I'm giving it a try and I have a batch in process now, it has been four days now since the start of fermentation, the thing is that I didn't get the foam I usually get on the top of the wort, although the bubbling is going really nicely and I have a decent amount of co2 released through the airlock, I don't know if I did something wrong or if this is normal, here's how I did it:
materials:
3x370g Meridian barely malt extract
2x500g dextrose (bought from the drug store, this is the first time I use it)
50g hops
1 table spoon of baking yeast
5 gallon carboy
1 condom (airlock)

I boiled 1 gallon of water in a stainless steel pot then added the malt extract and dextrose, stirred until completely dissolved, added hops in a muslin bag boiled for 60 min.
then poured the wort in the carboy and added 4 gallon of water, I activated the yeast in 16oz of water and 4 table spoons of table sugar, now this is how I usually activate the yeast and I used to have nice foam on the top of the sugary water, but this time I got a very thin layer of foam on the top of it after about 45 minutes, but I poured it to the wort anyways and affixed the airlock (condom).
I'm not sure if I could've done it better, please can anyone tell me if I've done a big mistake so I will dump the wort and start over. and please explain why I didn't get the nasty looking foam on the top of the wort.

thanks in advance


I didn't choose brewing, brewing chose me!


-------------------
Edit #1:
day 10: so I bottled today. I'm no expert, but there isn't off flavors, it smells and tastes good, BUT it's sweet!
I did not bottle early I'm sure, there was no action in the fermentor in the past 48 hours, I think it's the maltose (complex sugar) that bread yeast doesn't consume/ferment.
I bottled in IKEA bottles as I didn't find 500ml or 1L coke bottles, only 250ml and 2.25L, so I'll keep my fingers crossed.
I'm keeping the bottles in a dark closet with some iced water bottles to control the temp.

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thanks for the advice buddy, the thing is that I'm afraid to wait several weeks then have an undrinkable beverage, and I'm out of beer!
anyways I'm gonna stick to your advice for now. I'll post updates under this thread.
thanks.
 
thanks for the advice buddy, the thing is that I'm afraid to wait several weeks then have an undrinkable beverage, and I'm out of beer!
anyways I'm gonna stick to your advice for now. I'll post updates under this thread.
thanks.

OTOH, if you dump now, you'll wonder if it might have turned out ok. If it turns out to be undrinkable, then pour it out, live and learn. And post here again, as we can help you analyze and brainstorm some ideas on how to avoid repeating the problem. But until then, don't toss it out. You'll find many brewers here who will encourage people to not give up until they are sure a beer is beyond hope.

Here is a good discussion about hanging in there with a beer. Revvy knows what he's talking about. :)

Edit: I'm re-reading your original post. I still don't see anything out of the ordinary--you seemed to have done the right things in your process. About your concern over the thin krausen layer, that might just be normal for your strain of yeast. I've never tried using bread yeast, but many others have, and it should work. It's a different strain of the same species, though bread yeast is not optimized for brewing. It may not yield the best tasting beer, but it should be decent, drinkable beer. However, in the future, is it possible for you to get dry brewer's yeast through mail-order? Or is it too risky with Customs?
 
thank you so much!
after your advice and Revvy's inspiring story I'm definitely not tossing it out!
I have doubts that I should have used more malt extract than 1,110g , most brewing kits come with 1.5kg of malt extract, but let's wait and see.
it's too risky to order brewer's yeast from abroad, I'll be arrested and deported as soon as they read "brewer's" on the package. I'll try brining some good brewing yeast next time I'm in a free country, and smuggle it in with bread yeast container. bread yeast results in some bread-ish flavor in the final product, but a fellow brewer here told me that aging works magic, Revvy confirms that!
 
I would not risk brewing in those countries. getting caught could mean more than deportation... like death penalty...

Producing and selling/giving away for free leads to death penalty that's right.
Producing small amounts for personal use is punishable by imprisonment for up to 60 days, up to 50 lashes and deportation(for foreigners).
that's why I never have more than one batch in line, and I use VPN while browsing this website.
 
Sounds like an utterly charming place. Remind me not to visit.

Been to Iraq, Turkey, Kuwait, Afghanistan, Kazakhstan... More than a few reasons to despise those places and being "dry" is the least of them.

Sadly I don’t have the choice of moving to another country.
Drinking is what keeps me sane, worth the risk.
 
Sounds like an utterly charming place. Remind me not to visit.

Been to Iraq, Turkey, Kuwait, Afghanistan, Kazakhstan... More than a few reasons to despise those places and being "dry" is the least of them.

Lol, been 3/5 of those places, too. Djibouti is another magical destination. Heard Bahrain is a party though.
 
Bahrain is another place I'd almost forgotten about. I recall standing on the Navy base outside the post office in the shade - dripping sweat in 93F heat and humidity, and that was before it really got warm. The saving grace was the Hard Rock Cafe in al Manama eating dinner and having a couple stouts afterward.
Had a couple guys I worked with spend some time in Camp Lemonnier. One of the hottest places on Earth.
 
I wish you luck and safety.
You could consider doing some sour with probiotics (lacto).

In the future, only add 20-30% of you extract at the beginning of the boil
Add the remaining with 10 or so minutes left.
That will decrease maillard reaction (caramelization, kinda) of the sugars. Especially considering you are doing a condensed boil, from the sound of it.
You may consider doing cider as well. Or Graff (malt extract + apple juice).
Im sure you thought of this, be use caution with buying your ingredients in bulk, and have a good excuse for what they are used for if asked.
Maybe find multiple sources so you can buy a little here, a little there. Maybe say you are making your own malt soda at home with a soda stream or something.?
Also, dextrose isn't 100% necessary. You can use table sugar. Typically you want to keep it under 15% of your total fermentables. But, you are not in a typical situation.
Definitely make efforts to keep the fermentation temps down. A bucket of water and frozen water bottles, swapped every 12 hours can help. To high of a temperature can cause fusels that will give you bade headaches and hangovers. Even worse health risks in high amounts.
Another option is doing freeze concentration. This is done often with cider to make Applejack. Also, with eisbock.
Good luck and safe brewing!
 
Well, Turkey is not a dry country (yet☺️). We even have a couple of homebrew supply stores, brewpubs and local craft beer brands. The count is not comparable to western countries of course. In fact craft beer and homebrewing are having a boom lately. But you may be right, I have a 6 tap keezer, and I myself wonder : how long will this dream continue 😐. I better brew and drink a lot while I still can🍻
 
Looking into it, bread yeasts don't like complex sugars. If your beer comes out sweet in the end, definitely save extract for the end of boil. Also consider more sugar. You can add boiled(and cooled) sugar water after primary fermentation is over, but while plenty of yeasts are still in suspension. This has several advantages over adding it all in the boil. Use just enough water for it to dissolve.
If you are not already, hold the sugar for the boil until the last few minutes as well.
Also, make sure you are using enough yeast. To little and you may not get a complete fermentation.

You could also experiment with a couple of bread yeasts to see if one yields better results. On your next batch, put a bit of wort in sanitized beer bottles and inoculate each with a different yeast. Use a condom or whatever... Then, once complete, chill and taste
It won't be carbed, but you may get lucky and find a clear winner.
Cheers
 
Lol, been 3/5 of those places, too. Djibouti is another magical destination. Heard Bahrain is a party though.

I've only been to Turkey of these 5, and it's like heaven compared to where I live!
Bahrain is like a red district to its neighboring countries, been there and it's really beautiful.
 
Looking into it, bread yeasts don't like complex sugars. If your beer comes out sweet in the end, definitely save extract for the end of boil. Also consider more sugar. You can add boiled(and cooled) sugar water after primary fermentation is over, but while plenty of yeasts are still in suspension. This has several advantages over adding it all in the boil. Use just enough water for it to dissolve.
If you are not already, hold the sugar for the boil until the last few minutes as well.
Also, make sure you are using enough yeast. To little and you may not get a complete fermentation.

You could also experiment with a couple of bread yeasts to see if one yields better results. On your next batch, put a bit of wort in sanitized beer bottles and inoculate each with a different yeast. Use a condom or whatever... Then, once complete, chill and taste
It won't be carbed, but you may get lucky and find a clear winner.
Cheers


Thanks for your concerns and very helpful advices!
I buy ingredients from different stores and already have an excuse if asked, but thankfully no questions were raised so far, when I bought bottles I had to go to two Ikea stores four times to buy 30 bottles of 500ml size!

I have access to only one brand and strain of baking yeast, so I don't have the luxury of experimenting different yeasts.

I'm not sure if I understood your point about adding sugar after the primary fermentation is over (sorry English is my third language).
Did you mean in my next batch I should boil only malt extract (with hops), pour it into the fermentor add yeast, seal it with airlock then leave it to ferment for a couple of days then add the sugar (dissolved in hot water and then cooled) to the fermentor and leave it to ferment for a week or so?

I haven't been paying attention to wort temperature but I'd guess it's varying between 25-30C, should I keep it below that?

I'm sorry, I know my questions sound stupid but I'm a quick learner :)

thank you so much for your time posting to my thread I really appreciate it.

cheers!
 
Well, Turkey is not a dry country (yet☺️). We even have a couple of homebrew supply stores, brewpubs and local craft beer brands. The count is not comparable to western countries of course. In fact craft beer and homebrewing are having a boom lately. But you may be right, I have a 6 tap keezer, and I myself wonder : how long will this dream continue 😐. I better brew and drink a lot while I still can🍻

Nasilsiniz,
....and thanks for the reply. I wish you well... And I do remember Kemal Ataturk. His appreciation for a drink or two was legendary. :)
 
On the sugar, you can add it to the boil, but IF you are using a lot AND your beer are finishing up sweet, you may want to try adding some during fermentation.

There is an upside. I'm in the states and the closest Ikea is 5+ hours away. :)
 
I have nothing to add, but good luck and may the Beer Gods watch over you and bless with a bountiful harvest of bubbly goodness.
 
DesertFox, a lot of people here are pullin' for you. Oppressive regimes suck and I admire anyone who tries to sidestep the system, even if it's just for a little personal satisfaction. Don't give up on your brewing ventures, but do be careful. Keep us posted on your progress.
 
Day 7:
everything seems to be going alright, fermentation has slowed down to almost nothing since last night.
I'm bottling tonight.

IMG_0111_new.JPG
 
Wouldn't wine be easier? Fruit juice is for drinking, little sugar, yeast... yeah prison hooch but hey...

Theoretically yes, but I tried making wine several time and didn't succeed.
I don't know why, but it always ends with sour ginger flavor no matter how hard I try to keep it not exposed to oxygen.
and I'm a beer man!
 
Go to one of their Soccer matches and "take a knee" to protest inequality, lack of empathy and that you just want to resist the ruling regime, when they play their national anthem.
Sorry, I admit I'm a sarcastic @-hole and frequently go off-topic.
But here's a partial solution for your beer brewing issues:
Make a mead and blend it with commercial non-alcoholic beer.
Save the yeast slurry from your current batch. Just put it in the jar in the fridge.
Mix 2 lbs of honey with a gallon of water, you may have to heat the water some to get it to mix, try to keep it below 100F. When it cools, pitch the whole amount of saved yeast, the dead yeast cells will act as a nutrient and you should have a pretty good amount of yeast for a healthy fermentation.
Use a long handled spoon to degas the brew twice a day until its done, rack to another container and let it sit a month.
You can use 3-lbs of honey/gallon for a stronger mead, but you might have to let it age longer for the harshness to wear off.
Best wishes and hope you can get out of there soon.
 
How did you get hops?

I enjoyed my time in Saudi, despite the prohibition on drinking/brewing. I looked at doing a little home-brewing but getting the basic materials was such a pain that I opted to go dry for a year. But during my research it was the hops that gave me the most trouble in finding.

Good on ya for making it work and good luck and be safe. The pace of change in the Kingdom is picking up (see: women drivers), and with MbS slated to take over, and King Salman leaning liberal it might not be too long before there are areas in the Kingdom where you can crack a beer. Of course those areas will be in Riyadh and Jeddah, only.
 
Go to one of their Soccer matches and "take a knee" to protest inequality, lack of empathy and that you just want to resist the ruling regime, when they play their national anthem.
Sorry, I admit I'm a sarcastic @-hole and frequently go off-topic.
But here's a partial solution for your beer brewing issues:
Make a mead and blend it with commercial non-alcoholic beer.
Save the yeast slurry from your current batch. Just put it in the jar in the fridge.
Mix 2 lbs of honey with a gallon of water, you may have to heat the water some to get it to mix, try to keep it below 100F. When it cools, pitch the whole amount of saved yeast, the dead yeast cells will act as a nutrient and you should have a pretty good amount of yeast for a healthy fermentation.
Use a long handled spoon to degas the brew twice a day until its done, rack to another container and let it sit a month.
You can use 3-lbs of honey/gallon for a stronger mead, but you might have to let it age longer for the harshness to wear off.
Best wishes and hope you can get out of there soon.


I had to leave my home country because I protested and showed opposition to the ruling regime, we need more than "taking a knee" to make a change, you guys should be very grateful to your ancestors and forefathers for all they did to make it possible for you to live this way, brewing and alcohol consumption are the least of our problems, hint: I come from a country with a secular, socialist dictatorship not a theocratic dictatorship.

back to the topic; thanks for this recipe! and how much of non alcoholic beer should I add to the brew? 4 gallons? can I stir and let sit the NA beer before adding it to the brew to degas it, so I won't be risking exposing the brew to germs and unwanted bacteria?
what are the benefits of using yeast from my current batch?

thanks!
 
How did you get hops?

I enjoyed my time in Saudi, despite the prohibition on drinking/brewing. I looked at doing a little home-brewing but getting the basic materials was such a pain that I opted to go dry for a year. But during my research it was the hops that gave me the most trouble in finding.

Good on ya for making it work and good luck and be safe. The pace of change in the Kingdom is picking up (see: women drivers), and with MbS slated to take over, and King Salman leaning liberal it might not be too long before there are areas in the Kingdom where you can crack a beer. Of course those areas will be in Riyadh and Jeddah, only.

I assume you lived in a compound, because that's the only explanation of enjoying in SA!

I agree that the kingdom is turning into a more liberal country, not sure if Riyadh will be a "liberal" city soon, as most of its people are very conservative, I mean it's the city of Muhammed Abdul Wahhab!
I don't know if you heard about Umloj project in northern Saudi where (rumors say) there will be no restrictions on drinking, dressing, night clubs .. etc. they want it to be somehow like Dubai so Saudis will spend their money inside the kingdom.

After searching for more than a year I found only one place that sells hops. if you're still in Saudi send me a private message and I'll tell you where it is. 1kg of dry hops for 50SAR.
 
I assume you lived in a compound, because that's the only explanation of enjoying in SA!

I agree that the kingdom is turning into a more liberal country, not sure if Riyadh will be a "liberal" city soon, as most of its people are very conservative, I mean it's the city of Muhammed Abdul Wahhab!
I don't know if you heard about Umloj project in northern Saudi where (rumors say) there will be no restrictions on drinking, dressing, night clubs .. etc. they want it to be somehow like Dubai so Saudis will spend their money inside the kingdom.

After searching for more than a year I found only one place that sells hops. if you're still in Saudi send me a private message and I'll tell you where it is. 1kg of dry hops for 50SAR.
I did live on a compound. And the Umloj will likely happen. They've already got quite a few REALLY nice resorts up there that were built in anticipation of the ruling. It's all centered around Sharma and should be pretty good for the area.

I am no longer in the Kingdom. I left a couple months ago and am back to brewing, and happy with all my brewing options. Good luck to you over there. If any of my other friends still in the kingdom reach out to me for a line on hops I'll shoot you a PM.
 
Saudi Arabia, but I'm not Saudi.

understand that. It is really a serious offend of brewing over there. So better keep low profile. ;)

I will exactly do the same thing as you if I am there. Yeast and malt is the greatest thing in the world. :rockin:

By the way, I am curious that if you use bread yeast, does it ferment at the bottom? Cause you said you didn't see it on top of the wort.
 
Hello everybody,

I live in a country where alcohol is highly prohibited and of course all materials and equipment that are exclusively related to brewing/fermenting.
I used to turn non alcoholic "beer' into regular beer using baking yeast and table sugar, the results weren't so great so I decided to try another method.
I have access to malt extract in a health food store (Meridian is the brand name) so I'm giving it a try and I have a batch in process now, it has been four days now since the start of fermentation, the thing is that I didn't get the foam I usually get on the top of the wort, although the bubbling is going really nicely and I have a decent amount of co2 released through the airlock, I don't know if I did something wrong or if this is normal, here's how I did it:
materials:
3x370g Meridian barely malt extract
2x500g dextrose (bought from the drug store, this is the first time I use it)
50g hops
1 table spoon of baking yeast
5 gallon carboy
1 condom (airlock)

I boiled 1 gallon of water in a stainless steel pot then added the malt extract and dextrose, stirred until completely dissolved, added hops in a muslin bag boiled for 60 min.
then poured the wort in the carboy and added 4 gallon of water, I activated the yeast in 16oz of water and 4 table spoons of table sugar, now this is how I usually activate the yeast and I used to have nice foam on the top of the sugary water, but this time I got a very thin layer of foam on the top of it after about 45 minutes, but I poured it to the wort anyways and affixed the airlock (condom).
I'm not sure if I could've done it better, please can anyone tell me if I've done a big mistake so I will dump the wort and start over. and please explain why I didn't get the nasty looking foam on the top of the wort.

thanks in advance


I didn't choose brewing, brewing chose me!



Instead of baking yeast have you ever tried to capture your own. Here are a couple of links that might help.

http://bootlegbiology.com/diy/capturing-yeast/

https://www.homebrewtalk.com/showthread.php?t=101886
 
Careful with the Ikea bottles, I am not sure they are designed to resist the pressure of carbonating beer - to be honest I am almost sure they don't. Could you share the model you bought?

You risk having exploding bottles, not fun if you have to explain what happened afterward.

Cheers.
 
Day 7:
everything seems to be going alright, fermentation has slowed down to almost nothing since last night.
I'm bottling tonight.

You might want to wait a few more days. Are you planning on priming with sugar?
 
understand that. It is really a serious offend of brewing over there. So better keep low profile. ;)

I will exactly do the same thing as you if I am there. Yeast and malt is the greatest thing in the world. :rockin:

By the way, I am curious that if you use bread yeast, does it ferment at the bottom? Cause you said you didn't see it on top of the wort.


it ferments nicely, now after 7 days in the fermentor I got the yeast cake at the bottom of the carboy, it's about an inch thick. but I did not get krausen on the top of the wort.
 
At those high temps, it's probably been done
It may fermented so fast, you missed the krausen.
 
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