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Homebrew Report #250954

Well I got yet another batch going last night. This is going to be a very strong beer.... I anticipate drinking it over the holidays. It will be hoppy and about 7% alcohol. bwuauahahaha



1 # crystal malt (20L)
6 # Amber LME
3 # Gold DME

2 oz Kent Goldings - bittering
1 oz Tattnang - flavor
1 oz Cascade -flavor,aroma


Just thought I would share!

cheers and beers atot
 
On a particularly hangover-ridden morn one day, I was eating a bowl of Grape Nuts and was reading the package. 'Wheat flour, barley flour, salt, dried yeast' (I think). Anyway, my brewing equipment and facility are far inferior so I suggested to a homebrewing friend to add this to one of his beers. He complied and while I realize that it simply added the grain starches to the mash, it added a nice nutty flavor to one of his ales.

I'm no dietition, but just the possibility of some of the fortified vitamins and minerals in Grape Nuts being transfered into the beverage gives new meaning to beer being the breakfast of champions.
 
Originally posted by: basilisk420
On a particularly hangover-ridden morn one day, I was eating a bowl of Grape Nuts and was reading the package. 'Wheat flour, barley flour, salt, dried yeast' (I think). Anyway, my brewing equipment and facility are far inferior so I suggested to a homebrewing friend to add this to one of his beers. He complied and while I realize that it simply added the grain starches to the mash, it added a nice nutty flavor to one of his ales.

I'm no dietition, but just the possibility of some of the fortified vitamins and minerals in Grape Nuts being transfered into the beverage gives new meaning to beer being the breakfast of champions.

I have heard of this practice, but I have never tried it. However, I think most the vitamens would be destroyed during the boil. BUT then again, who needs an excuse to drink beer for breakfast?

 
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