. But all was not lost - today I made some experimental batches of "bappir" bread, as for my next brew I'm going to try making a batch of historical Sumerian beer, following the recipe that Anchor Brewing came up with. The bread was made from crushed barley grain, wheat, dates, honey, mustard seeds, coriander and radishes - it was incredibly dense (as it had no yeast) but it tasted pretty good. For the historical beer, these loaves will be mashed in the oven, then the wort filtered through a reed basket, and fermented with some (as yet unspecified) kind of yeast. I'm not sure how an entirely hop-less beer is going to come out, but I look forward to finding out.
WBC said:Edwort, From the pictures of your freezer you have enough beer to soak the whole town of Bee Cave. I bet your beer is great because it is well made and aged a long time. That's what I try to do. I always keep some in the pipe.
vtchuck said:
b33rm3 said:Saturday/Sunday brew session 5 gallons of Maibock and 5 gallons of Irish Ale. The crush on the Maibock grain was too fine and resulted in a 14 hour sparge (the decoction probably didn't help any either). The Irish ale went smoothly, but in all it was a 22 hour brewday.
note: I did have the help of two of my roommates and another one of my friends.
