Guest guest Posted September 6, 2004 Report Share Posted September 6, 2004 Heidi wrote, >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. Hi Heidi, I have a background in beer brewing (homebrewer) and wanted to point out that sugar and honey are almost 100% fermentable, but malt is about 75% fermentable. The remaining 25% adds body to the beer and sweetness to balance the hop bitterness. It takes about a week for primary fermentation ( the yeast eating all the sugars) and a few weeks for the secondary fermentation ( the yeasts eating the by-products of the primary fermentation) During the secondary is when the flavor starts to clean up and taste nice. Good luck, mike rose Quote Link to comment Share on other sites More sharing options...
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