Brewing with "household" Adjuncts?

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Question:

i know a guy who has made a potato pilsner – Hide quoted text — Show quoted text – I do know that you need regular malt for enzymes to convert starches from both the malt itself and any adjuncts, and that the conversions occur in the mashing process. I was wondering if I could use what I have sitting on my shelf (or left in my kettle) rather than waiting until my next long journey to the closest LHBS or placing a small order and end up paying more for shipping than for product. There are stranger things than "pasta water" used in beer. Sorry, it wasn’t clear from your original posting that you intended to mash the "pasta water." Yes, stranger things have been used in beer, and I have tried some of them. :) Here is a link that explains flavors added by different types of adjuncts: http://www.beer-brewing.com/ch06-beer-adjuncts.htm Look around at the Cat’s Meow and you’ll find some beers that use household aduncts (rice, corn, cereals, etc.) http://www.brewery.org/brewery/cm3/CatsMeow3.html

Response:

I do know that you need regular malt for enzymes to convert starches from both the malt itself and any adjuncts, and that the conversions occur in the mashing process. I was wondering if I could use what I have sitting on my shelf (or left in my kettle) rather than waiting until my next long journey to the closest LHBS or placing a small order and end up paying more for shipping than for product. There are stranger things than "pasta water" used in beer.

Sorry, it wasn’t clear from your original posting that you intended to mash the "pasta water." Yes, stranger things have been used in beer, and I have tried some of them. :) Here is a link that explains flavors added by different types of adjuncts: http://www.beer-brewing.com/ch06-beer-adjuncts.htm Look around at the Cat’s Meow and you’ll find some beers that use household aduncts (rice, corn, cereals, etc.) http://www.brewery.org/brewery/cm3/CatsMeow3.html

Response:

I don’t see why pasta water wouldn’t work, as long as you’ve got some enzymes to convert it. As far as the other stuff, be sure to check what kind of additives are in it. You’d want to avoid lots of salt or preservatives (for instance). – Hide quoted text — Show quoted text – I do know that you need regular malt for enzymes to convert starches from both the malt itself and any adjuncts, and that the conversions occur in the mashing process. I was wondering if I could use what I have sitting on my shelf (or left in my kettle) rather than waiting until my next long journey to the closest LHBS or placing a small order and end up paying more for shipping than for product. There are stranger things than "pasta water" used in beer.

Response:

rice, oatmeal, corn grits, polenta, potatoes. read the label, avoid salt and misc. crap — http://members.ud.com/projects/cancer/index.htm http://www.the-scientist.com/yr2001/may/hand_p1_010514.html

Response:

– Hide quoted text — Show quoted text – I am new to home brewing. I have only used extracts and my kitchen stove, but have been thinking of trying a partial mash. I do not have a close local home brew shop, and have been thinking of ways to use things that are at hand. I have read that some people use breakfast cereals like shreaded wheat and grape nuts in their brews. Has anyone used malt-o-meal or cream of wheat? I have also read that a little wheat helps head retention, but can clog the mash. Has anyone ever tried to mash with some of the water that is left from cooking pasta? Would it add some wheat starch, or would it ruin the beer and make it taste like pasta? Many have made Oatmeal stouts with Quaker oats. Regardless of what household adjuncts you use, you will still need some regular pale malt for enzymes. Otherwise, you just get starch (which is what is left over after cooking pasta). I don’t imagine it would make good beer. Find a good mail order shop and order some partial mash kits. You’ll learn the process a little better and then you can experiment with grape-nuts and such. I do know that you need regular malt for enzymes to convert starches from both the malt itself and any adjuncts, and that the conversions occur in the mashing process. I was wondering if I could use what I have sitting on my shelf (or left in my kettle) rather than waiting until my next long journey to the closest LHBS or placing a small order and end up paying more for shipping than for product. There are stranger things than "pasta water" used in beer.

Just about any source of starch can be used in brewing; rice, oats, grits, corn starch, processed flours, and breakfast cereals. The amount starch left in pasta water will be neglegable and not worth bothering with. Also, breakfast cereals are an expensive source of starch and it would probably be cheaper to order brewing adjunts and pay for shipping. Also keep in mind that you don’t need adjuncts in the form of starch if you are trying to lighten the beer; you can just use some sugar.

Response:

- Hide quoted text — Show quoted text – I am new to home brewing. I have only used extracts and my kitchen stove, but have been thinking of trying a partial mash. I do not have a close local home brew shop, and have been thinking of ways to use things that are at hand. I have read that some people use breakfast cereals like shreaded wheat and grape nuts in their brews. Has anyone used malt-o-meal or cream of wheat? I have also read that a little wheat helps head retention, but can clog the mash. Has anyone ever tried to mash with some of the water that is left from cooking pasta? Would it add some wheat starch, or would it ruin the beer and make it taste like pasta? Many have made Oatmeal stouts with Quaker oats. Regardless of what household adjuncts you use, you will still need some regular pale malt for enzymes. Otherwise, you just get starch (which is what is left over after cooking pasta). I don’t imagine it would make good beer. Find a good mail order shop and order some partial mash kits. You’ll learn the process a little better and then you can experiment with grape-nuts and such.

Response:

I am new to home brewing. I have only used extracts and my kitchen stove, but have been thinking of trying a partial mash. I do not have a close local home brew shop, and have been thinking of ways to use things that are at hand. I have read that some people use breakfast cereals like shreaded wheat and grape nuts in their brews. Has anyone used malt-o-meal or cream of wheat? I have also read that a little wheat helps head retention, but can clog the mash. Has anyone ever tried to mash with some of the water that is left from cooking pasta? Would it add some wheat starch, or would it ruin the beer and make it taste like pasta?

Many have made Oatmeal stouts with Quaker oats. Regardless of what household adjuncts you use, you will still need some regular pale malt for enzymes. Otherwise, you just get starch (which is what is left over after cooking pasta). I don’t imagine it would make good beer. Find a good mail order shop and order some partial mash kits. You’ll learn the process a little better and then you can experiment with grape-nuts and such.

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