RE: Beer beer lovely beer ...

[Guest guest]

> OK, I said awhile ago I would try this, and I finally did, and wow, is

> it good!

Wow, Heidi, thanks for the experimenting! I'm going to try this with

kefir.

Lynn S.

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Lynn Siprelle * web developer, writer, mama, fiber junky

http://www.siprelle.com * http://www.thenewhomemaker.com

http://www.democracyfororegon.com * http://www.wisforwomen.com

[Guest guest]

> Beer beer lovely beer ...

>

>

>

>OK, I said awhile ago I would try this, and I finally did, and

>wow, is it good!

>

>I boiled 3 quarts of water with 1.5 cups of molasses. While it was

>boiling I

>put in a couple handfuls of fresh hops. Let it boil 20 minutes or so, then

>added another handful of hops.

>

>Most of it I put in a gallon container with some kefir grains. The rest I

>put in a jar with a pinch of yeast (with the lid a little loose).

>Both of them are fermenting very slowly, much slower than usual for beer.

Thanks for experimenting! I think I'm going to try this. A few questions:

1. What kind of yeast did you use?

2. How much yeast would you add per quart of liquid?

3. Do hops boil down, or do you have to remove them when you bottle the

liquid?

Suze Fisher

Lapdog Design, Inc.

Web Design & Development

http://members.bellatlantic.net/~vze3shjg

Weston A. Price Foundation Chapter Leader, Mid Coast Maine

http://www.westonaprice.org

----------------------------

" The diet-heart idea (the idea that saturated fats and cholesterol cause

heart disease) is the greatest scientific deception of our times. " --

Mann, MD, former Professor of Medicine and Biochemistry at Vanderbilt

University, Tennessee; heart disease researcher.

The International Network of Cholesterol Skeptics

<http://www.thincs.org>

----------------------------

>

[Guest guest]

>Thanks for experimenting! I think I'm going to try this. A few questions:

>

>1. What kind of yeast did you use?

In one jar I used a couple of kefir grains. In the other I used a pinch

of baker's yeast.

>2. How much yeast would you add per quart of liquid?

I just added a pinch (1/4 tsp). My preference is for kefir grains.

But I tried both to compare (I haven't tried the kefir version

yet, I'll see how they compare). The kefir grains do nice

things for my gut probiotically, sometimes they don't seem

to " fizz " enough so I add baker's yeast.

If I was making " real " beer I'd use a packet of kosher yeast,

pre-proofed in sugar water (the packet has directions usually)

overnight, then toss in a 5 gallon carbouy of the stuff. I DO

intend to do that one of these days ... but I have to get some

kosher yeast.

>3. Do hops boil down, or do you have to remove them when you bottle the

>liquid?

Hops are leafy things ... you have to strain the liquid before you put

it in your fermenting container. In beer making you often boil other

things in the wort too ... like fruits and roasted grains, so you always

strain it. Sometimes there is a 2-step ferment, and the first ferment

you leave the solid stuff in, then strain it out for the second step.

Heidi Jean