BlastOffBeers
Member
Has anyone tried this?
Using beer as brew water
- Thread starter BlastOffBeers
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I thought "wort", and "reiterative" or "reiterated" mashing is a real thing (though "iterative" would actually be a more proper term, imo).
It's one way to achieve high OGs with limited equipment volume.
But "beer" is what was written, and while I have read of folks that have done as much, I don't think it's much of a practice...
Cheers!
I thought "wort", and "reiterative" or "reiterated" mashing is a real thing (though "iterative" would actually be a more proper term, imo).
It's one way to achieve high OGs with limited equipment volume.
But "beer" is what was written, and while I have read of folks that have done as much, I don't think it's much of a practice...
Cheers!
BrewerofBeers
Well-Known Member
Yes beer, post fermentation.
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Right. I wonder why one would do such a thing, given boiling will drive all the alcohol out of the beer used as brewing liquor, plus will drive off any remaining aromatics...
Cheers
Cheers
Use Busch Light and you really wouldn’t lose a significant amount of either…
BrewerofBeers
Well-Known Member
Imagine boiling beer for an hour then colling it. It would be a different beverage, but have it's own flavor.
Since alcohol evaporates at 170*,keeping the beer(mash liquor) under that would allow the alcohol to desolve stuff in the mash. The question for me is will it desolve the tannins from the husks?
madscientist451
Well-Known Member
Its a good time to experiment, Bud/Budlight is offering a $15 rebate so you can get free beer to try it with.
@RoyalGallon
Well-Known Member
A common practise in commercial breweries is the use of recovered beer. So any beer past it’s sell by date, or returned or not sold or just not quite right would be added to the boil at a low percentage.
That way your “yield” increases in terms of volume and the beer made is just the same.
That way your “yield” increases in terms of volume and the beer made is just the same.
That explains a lot.
