HemlockHomebrewer
Member
I guess I'm crossing a threshhold into a new era a brewing here. I went into the brew store and realized I could only afford a couple packs of yeast and a 5# bag of priming sugar. I'm thinking through a new approach to beer, namely, brewing from the backyard.
I'm trying to figure out how to make beer without barley or other store-bought ingredients. (Again, not because I dislike barley, but because I can't afford it!) Correct me if I'm wrong, but let's say I go harvest some seeds -- sunflower seeds, burdock seeds, amaranth seeds, etc. If I crush them, boil them with some amylace-B enzymes, I ought to have a wort with fermentable sugars, right? And as long as I add some yeast nutrients when I ferment (since I'll be lacking the proteins and other yeast essentials that are naturally in barley), I ought to be in business, right?
I'm looking forward to experimenting with different flavors, but I just want to make sure I have the fermenting science down right. Any feedback would be most helpful!!!
Thanks.
I'm trying to figure out how to make beer without barley or other store-bought ingredients. (Again, not because I dislike barley, but because I can't afford it!) Correct me if I'm wrong, but let's say I go harvest some seeds -- sunflower seeds, burdock seeds, amaranth seeds, etc. If I crush them, boil them with some amylace-B enzymes, I ought to have a wort with fermentable sugars, right? And as long as I add some yeast nutrients when I ferment (since I'll be lacking the proteins and other yeast essentials that are naturally in barley), I ought to be in business, right?
I'm looking forward to experimenting with different flavors, but I just want to make sure I have the fermenting science down right. Any feedback would be most helpful!!!
Thanks.