Beer

[Loyalist Dave]

Sure I will brew again.

Differently? Well it was sort of a "prohibition beer" test anyway. My late grandfather told me of trying to make beer back in the 30's, as he found some malt-syrup, so I followed his recipe sort of...., it was vague as he got malt and hops (whatever they had to sell - he didn't note details). It was rural Texas.

So the only absolute difference I'd make is 1/2 cup of terrified wheat to give the beer a good head.

Sure I've done all grain, and grain with extract brewing. I've won a first and a second for my porter at a show in DC.

LD

 

[nhmoose]

So the only absolute difference I'd make is 1/2 cup of terrified wheat to give the beer a good head.

LD

So how do you scare the wheat? :rotf:

Do you mean torrified?

 

[coloradoclyde]

Yes he meant torrified, auto correct changes it to terrified. :haha:

I don't like malt syrups because both the malt used and the mash profile are set by the manufacturer for production and efficiency reasons, and not for brewing style reasons...
It's like trying to turn a tortilla into a pancake..

 

[Woods Dweller]

This Is a good book to help you with making Beer the old way. Beer back then did not have a second formation. And would have been flat by today standers. The foam that come’s up during the boiling can be skimmed off and laid out to dry. The thin cakes were used to start bread starter. http://jas-townsend.com/libations-eighteenth-century-p-224.html
Another good book for wine making is; A Guide to Winemaking in early America.

 

[Loyalist Dave]

I'm glad you like my book....though it needs an updated, 2nd edition.

LD

 

[nhmoose]

I'm glad you like my book....though it needs an updated, 2nd edition.

LD

Thanks LD that post made me order your book!!!