I brewed a 1/2 gallon batch to see how high a OG I could get,don't remember all my number's but my OG came in at .140 pitched a full pack of US-05 on Sunday last week, I just pulled a hydro sample it's at .040 and was/is still bubbling. Anybody ever do something like this.
Experimental brew.Not intended for consumption.
- Thread starter bcltoys
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pricelessbrewing
Brewer's Friend Software Manager
Ouch. No, because that's a waste of grains/yeast if you don't intend to age/drink it. I would go for a really big barleywine if I wanted to stretch the tolerance of a yeast rather than just dumping a couple lbs of grain and watching it ferment just to throw it away.
I am still currently doing a few test mashes a month experimenting with crush and efficiency as well as technique.
I throw away the wort when I'm done.
jwalk4
Well-Known Member
One time while teaching a grade 6 science class I did an experiment to prove to the class that yeast was alive. So, for my own interest, I saturated a 1 gallon carboy with sugar water and added a spoonful of redstar bread yeast, while in another carboy, I simply added water and yeast.
Proof being that the yeast with the sugar would make co2 and the kids could watch the airlock bubble.
When I poured it down the sink after class, it smelt like pretty strong stuff.
Proof being that the yeast with the sugar would make co2 and the kids could watch the airlock bubble.
When I poured it down the sink after class, it smelt like pretty strong stuff.
Why would the grain go bad by sitting around waiting for the next brew day?
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What's the gravity of neat LME. That's as high as I could go I reckon. Chuck in some bread yeast and see what happens.
What's the point though?
My grain sits around for months waiting to be used. Same with my hops in the freezer and yeast in the fridge. They'll all get turned into beer at some stage in the future. Not going to throw them out. (The exception being old yeast perhaps when I tire of using it and want something else or when it's projected viability is in doubt.)
What's the point though?
My grain sits around for months waiting to be used. Same with my hops in the freezer and yeast in the fridge. They'll all get turned into beer at some stage in the future. Not going to throw them out. (The exception being old yeast perhaps when I tire of using it and want something else or when it's projected viability is in doubt.)
Was milled when I bought it, I'v had it for over a month proly will not brew again till mid fall when the temps in my basement get lower. Don't have a fermentation chamber,don't like swamp cooling
Gnomebrewer
Well-Known Member
1977Brewer
Free Dan Hess.
Damn. Do you hate beer? I've had a batch in my 100 degree garage all summer. Your basement likely has a 15 degree edge.
I just got a freezer for my ferm chamber though, but seriously, s-05 has been clean as a whistle my last 4 batches, with swamp coolers and ice bottles.
njviking
Well-Known Member
I don't understand why people think grain goes bad?
I mean no offence to the op, but I have been brewing over 20+ years and dry grain does not go bad.
Kudos though for brewing a 1.40 something or nother,
Drink it.
I mean no offence to the op, but I have been brewing over 20+ years and dry grain does not go bad.
Kudos though for brewing a 1.40 something or nother,
Drink it.
I brewed with pre-milled Maris Otter which was milled 6 months ago.
I compared it to a fresh pils malt by chewing on some of the grains.
The MO tasted kinda interesting, the efficiency was all right, (a few % lower than what i usually get but still above 70%) i used 40%MO, 60% pils.
I'll update if the beer will taste bad or something.
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