which begs the question, I guess, that is on my mind, too as winter turns to spring ……. just what is a good something to carry along on long rides to prevent bonking?  I’m glad somebody brought it up … I am anxious for advice.

If bonking is what I think it is, I find that just keeping my tummy full and my blood sugar fairly steady does the trick.  So, celery sticks, hard-boiled eggs, diet drinks, maybe some cottage cheese with berries?   Priscilla

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I thought bonking was sex.

I thought that was boinking. Priscilla

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I thought bonking was sex. I thought that was boinking. Priscilla

Boinking…Bonking… "OI" !  It’s enough to confuse anyone. Monica — Started 01/20/04 362/330.6/250 "First do no harm."  - Hippocrates — Outgoing mail is certified Virus Free. Checked by AVG anti-virus system (http://www.grisoft.com).

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:: which begs the question, I guess, that is on my mind, too as winter :: turns to spring ……. just what is a good something to carry along :: on long rides to prevent bonking?  I’m glad somebody brought it up :: … I am anxious for advice. Well, the typical advice is something carby with glucose…so on a long ride you’re going to need some food sources and perhaps some glucose sources….You’re going to need some water anyway, so you could use a sport drink.  And if you can estimate your calorie burn for the ride, you can even have some carbs. However, don’t assume bonking is necessarily going to happen.  Usually, it will happen because of going anaerobic for too long during a ride.  That’s not a good idea on a long bicycle ride in any case, but even moreso if you’re low carbing.  If you avoid going anaerobic, the chances are high that you can burn fat for fuel….so unsalted nuts might be a good food choice, since they are easy to carry on a bike.  Even a protein bar will work, though, but I’d avoid anything with sugar alcohols because of potential problems with gas and the runs. I keep some Smarties candy in my bag when I ride…just in case, because around here there are lots of hills. Smarties are just glucose… The other thing is that what do we mean by long…are we talking 20, 40, 50, or 100 miles?  I’ve done 30 miles with nearly nothing but Fruit 20 in my water bottles and others have done more.  Of course, if you’re riding 100 miles, you can likely eat really carby stuff and not worry too much as you’re very likely burn off those calories during the ride. Hopefully, Bob and Pat will chime in…they have way, way more experience than me on long rides…. I’m hoping to start my riding next week! :: :: :: :: — :: John Vertigan :: Atkins since 1/2/04 :: 262/233/160    — One more ’til 30! :: ::

::::: Can Atkins Bars be used to prevent bonking on long rides? ::::: ::::: Thanks in advance… ::: ::: No (IMO)…plus, you may get bad gas or the runs….

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– Hide quoted text — Show quoted text – :: which begs the question, I guess, that is on my mind, too as winter :: turns to spring ……. just what is a good something to carry along :: on long rides to prevent bonking?  I’m glad somebody brought it up :: … I am anxious for advice. Well, the typical advice is something carby with glucose…so on a long ride you’re going to need some food sources and perhaps some glucose sources….You’re going to need some water anyway, so you could use a sport drink.  And if you can estimate your calorie burn for the ride, you can even have some carbs. However, don’t assume bonking is necessarily going to happen.  Usually, it will happen because of going anaerobic for too long during a ride.   That’s not a good idea on a long bicycle ride in any case, but even moreso if you’re low carbing.  If you avoid going anaerobic, the chances are high that you can burn fat for fuel….so unsalted nuts might be a good food choice, since they are easy to carry on a bike.  Even a protein bar will work, though, but I’d avoid anything with sugar alcohols because of potential problems with gas and the runs. I keep some Smarties candy in my bag when I ride…just in case, because around here there are lots of hills. Smarties are just glucose… The other thing is that what do we mean by long…are we talking 20, 40, 50, or 100 miles?  I’ve done 30 miles with nearly nothing but Fruit 20 in my water bottles and others have done more.  Of course, if you’re riding 100 miles, you can likely eat really carby stuff and not worry too much as you’re very likely burn off those calories during the ride. Hopefully, Bob and Pat will chime in…they have way, way more experience than me on long rides…. I’m hoping to start my riding next week!

Last spring/summer, I started out by low carbing during the week, then bring some carbs (dextrose or maltodextrin, bought at a beer brewing place) for the ride and eating carbs after ride.  If the ride was longer than 1.5 hours, I had carbs during the ride; for rides in the 4+ hour mark, I started bringing a bar, as my stomach needed something solid.  I began at about 30g carbs/hour with near 40g in my drink afterwards, for the long rides.  However, as time went on, I lowered the amount to around 10g/hour, 10-20g beforehand, and 20g after for long rides and also a Luna bar (fewest carbs) during the 4+ hour rides. 10g of carbs per hour is only 40 calories, so there’s no way I’m getting my calories by carbs, but I think the small amount of carbs lifts my spirits (though I haven’t yet tried no carbs). You might find that the amount of carbs you "need" will decrease over time (which could be your body’s acclimation to burning fat or you never needed a large amount of carbs in the first place or both). —

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OH!  I thought you meant motion sickness! <never mind Priscilla – Hide quoted text — Show quoted text – :: which begs the question, I guess, that is on my mind, too as winter :: turns to spring ……. just what is a good something to carry along :: on long rides to prevent bonking?  I’m glad somebody brought it up :: … I am anxious for advice. Well, the typical advice is something carby with glucose…so on a long ride you’re going to need some food sources and perhaps some glucose sources….You’re going to need some water anyway, so you could use a sport drink.  And if you can estimate your calorie burn for the ride, you can even have some carbs. However, don’t assume bonking is necessarily going to happen.  Usually, it will happen because of going anaerobic for too long during a ride.   That’s not a good idea on a long bicycle ride in any case, but even moreso if you’re low carbing.  If you avoid going anaerobic, the chances are high that you can burn fat for fuel….so unsalted nuts might be a good food choice, since they are easy to carry on a bike.  Even a protein bar will work, though, but I’d avoid anything with sugar alcohols because of potential problems with gas and the runs. I keep some Smarties candy in my bag when I ride…just in case, because around here there are lots of hills. Smarties are just glucose… The other thing is that what do we mean by long…are we talking 20, 40, 50, or 100 miles?  I’ve done 30 miles with nearly nothing but Fruit 20 in my water bottles and others have done more.  Of course, if you’re riding 100 miles, you can likely eat really carby stuff and not worry too much as you’re very likely burn off those calories during the ride. Hopefully, Bob and Pat will chime in…they have way, way more experience than me on long rides…. I’m hoping to start my riding next week! Last spring/summer, I started out by low carbing during the week, then bring some carbs (dextrose or maltodextrin, bought at a beer brewing place) for the ride and eating carbs after ride.  If the ride was longer than 1.5 hours, I had carbs during the ride; for rides in the 4+ hour mark, I started bringing a bar, as my stomach needed something solid.  I began at about 30g carbs/hour with near 40g in my drink afterwards, for the long rides.  However, as time went on, I lowered the amount to around 10g/hour, 10-20g beforehand, and 20g after for long rides and also a Luna bar (fewest carbs) during the 4+ hour rides. 10g of carbs per hour is only 40 calories, so there’s no way I’m getting my calories by carbs, but I think the small amount of carbs lifts my spirits (though I haven’t yet tried no carbs). You might find that the amount of carbs you "need" will decrease over time (which could be your body’s acclimation to burning fat or you never needed a large amount of carbs in the first place or both).

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:: Can Atkins Bars be used to prevent bonking on long rides? :: :: Thanks in advance… No (IMO)…plus, you may get bad gas or the runs….

Which may, in turn, prevent BOINKING — Saffire 205/166/125  -  5′2.5" Atkins since 6/14/03 Progress photo:  http://photos.yahoo.com/saffire333

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Thank for all the answers…. I think I’ll bring a few Dates just incase I feel the need for something. …./Mark – Hide quoted text — Show quoted text – :: which begs the question, I guess, that is on my mind, too as winter :: turns to spring ……. just what is a good something to carry along :: on long rides to prevent bonking?  I’m glad somebody brought it up :: … I am anxious for advice. Well, the typical advice is something carby with glucose…so on a long ride you’re going to need some food sources and perhaps some glucose sources….You’re going to need some water anyway, so you could use a sport drink.  And if you can estimate your calorie burn for the ride, you can even have some carbs. However, don’t assume bonking is necessarily going to happen.  Usually, it will happen because of going anaerobic for too long during a ride.  That’s not a good idea on a long bicycle ride in any case, but even moreso if you’re low carbing.  If you avoid going anaerobic, the chances are high that you can burn fat for fuel….so unsalted nuts might be a good food choice, since they are easy to carry on a bike.  Even a protein bar will work, though, but I’d avoid anything with sugar alcohols because of potential problems with gas and the runs. I keep some Smarties candy in my bag when I ride…just in case, because around here there are lots of hills. Smarties are just glucose… The other thing is that what do we mean by long…are we talking 20, 40, 50, or 100 miles?  I’ve done 30 miles with nearly nothing but Fruit 20 in my water bottles and others have done more.  Of course, if you’re riding 100 miles, you can likely eat really carby stuff and not worry too much as you’re very likely burn off those calories during the ride. Hopefully, Bob and Pat will chime in…they have way, way more experience than me on long rides…. I’m hoping to start my riding next week! :: :: :: :: — :: John Vertigan :: Atkins since 1/2/04 :: 262/233/160    — One more ’til 30! :: :: ::::: Can Atkins Bars be used to prevent bonking on long rides? ::::: ::::: Thanks in advance… ::: ::: No (IMO)…plus, you may get bad gas or the runs….

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Please!  What is bonking?

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Please!  What is bonking?

The English (UK) slang term for screwing/rooting/sh**ging/effing (sorry eff

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Please!  What is bonking?

http://www.cptips.com/nutrtn.htm See under heading "HOW DOES WHAT YOU EAT POWER THE MUSCLE CELLS?" Tom

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        Can Atkins Bars be used to prevent bonking on long rides? Thanks in advance…

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:: Can Atkins Bars be used to prevent bonking on long rides? :: :: Thanks in advance… No (IMO)…plus, you may get bad gas or the runs….

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which begs the question, I guess, that is on my mind, too as winter turns to spring ……. just what is a good something to carry along on long rides to prevent bonking?  I’m glad somebody brought it up … I am anxious for advice. — John Vertigan Atkins since 1/2/04 262/233/160    — One more ’til 30!

– Hide quoted text — Show quoted text – :: Can Atkins Bars be used to prevent bonking on long rides? :: :: Thanks in advance… No (IMO)…plus, you may get bad gas or the runs….

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I thought bonking was sex.

– Hide quoted text — Show quoted text – Can Atkins Bars be used to prevent bonking on long rides? Thanks in advance…

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I think that boinking. — Cheri Type 2, no meds for now. – Hide quoted text — Show quoted text – I thought bonking was sex.

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I thought bonking was sex.

So then, if these bars cause gastro-intestinal distress, then such distress would surely prevent one from "bonking." Therefore, it would lead me to believe that yes, these bars do prevent bonking.  Hmmm, a new form a birth control perhaps?  (Yeah, yeah, I know this is bad but I couldn’t resist — JJ.

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9/28/03: What did you have for breakfast this morning Jackie I will answer for today, the 29th:) I have my cup of English Breakfast tea and I am about to make toast and Vegemite:) love Meryl — The charter is available at:  http://readystump.algebra.com/~asapm

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9/28/03: What did you have for breakfast this morning Jackie I will answer for today, the 29th:) I have my cup of English Breakfast tea and I am about to make toast and Vegemite:) love Meryl

That’s my favorite tea, Meryl Vegemite?  Are you an Aussie?  My friend from there sent us our first jar of Vegemite.  My husband loves it (he eats it on Melba Toast)…but I couldn’t get used to it. I sent her a box with things she can’t get there.  Butterfinger candy bars   Oh….and she LOVES that canned spray cheese that Kraft makes…so I sent a bunch of that with some Triscuit crackers and Wheat Thins crackers. But they don’t call them "crackers" in Australia.  I have so much fun talking with her about all the different food  :-) Hugs, Gigglz — The charter is available at:  http://readystump.algebra.com/~asapm

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9/28/03: What did you have for breakfast this morning Jackie I will answer for today, the 29th:) I have my cup of English Breakfast tea and I am about to make toast and Vegemite:) love Meryl

That’s my favorite tea, Meryl It’s my favourite for the morning at least. Vegemite?  Are you an Aussie? Yep.   My friend from there sent us our first jar of Vegemite.  My husband loves it (he eats it on Melba Toast)…but I couldn’t get used to it. I cannot imagine it on Melba toast. LOL I sent her a box with things she can’t get there.  Butterfinger candy bars   Oh….and she LOVES that canned spray cheese that Kraft makes…so I sent a bunch of that with some Triscuit crackers and Wheat Thins crackers. But they don’t call them "crackers" in Australia.  I have so much fun talking with her about all the different food  :-) Sometimes we say crackers, but traditionally we call such things dry biscuits. Is your friend from the US originally? love Meryl — The charter is available at:  http://readystump.algebra.com/~asapm

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That’s my favorite tea, Meryl It’s my favourite for the morning at least.

But I like it always Actually, I like just about all teas…but that’s my fav. Vegemite?  Are you an Aussie? Yep.

Kewl   My friend from there sent us our first jar of Vegemite.  My husband loves it (he eats it on Melba Toast)…but I couldn’t get used to it. I cannot imagine it on Melba toast. LOL

LMAO!  I can’t imagine it on anything.  I guess you have to develop a taste for it, huh?  ;-) I sent her a box with things she can’t get there.  Butterfinger candy bars   Oh….and she LOVES that canned spray cheese that Kraft makes…so I sent a bunch of that with some Triscuit crackers and Wheat Thins crackers. But they don’t call them "crackers" in Australia.  I have so much fun talking with her about all the different food  :-) Sometimes we say crackers, but traditionally we call such things dry biscuits.

Yes, she told me biscuits.  I told her that we call biscuits "rolls"…or something like that. Is your friend from the US originally? love Meryl

Nope, she was Aussie born.  We laugh at each other’s accent when we talk on the phone I’ve been BEGGING her to come to this group.  She has horrible anxiety and fear.  So bad she keeps going in and out of the hospital.  I’m deeply worried!!!!   She lives in Sidney (spelling?).   Are you anywhere near there? Hugs, Gigglz — The charter is available at:  http://readystump.algebra.com/~asapm

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  My friend from there sent us our first jar of Vegemite.  My husband loves it (he eats it on Melba Toast)…but I couldn’t get used to it. I cannot imagine it on Melba toast. LOL LMAO!  I can’t imagine it on anything.  I guess you have to develop a taste for it, huh?  ;-)

I think it is a personal thing. One of my 3 kids does not like it. I spent a year teaching in Canada and gave some to the students. Half of them liked it. The important hing is to spread it thinly. Yes, she told me biscuits.  I told her that we call biscuits "rolls"…or something like that.

Your biscuits are our scones. Is your friend from the US originally? love Meryl Nope, she was Aussie born.  We laugh at each other’s accent when we talk on the phone I’ve been BEGGING her to come to this group.  She has horrible anxiety and fear.  So bad she keeps going in and out of the hospital.  I’m deeply worried!!!!   She lives in Sidney (spelling?).   Are you anywhere near there?

I am 600 miles south of Sydney, in Melbourne. I have visited Sydney lots of times. Maybe you could tell your friend that there are a few Aussies posting at ASAPM. She may feel more comfortable just lurking for a while. love Meryl — The charter is available at:  http://readystump.algebra.com/~asapm

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– Hide quoted text — Show quoted text –   My friend from there sent us our first jar of Vegemite.  My husband loves it (he eats it on Melba Toast)…but I couldn’t get used to it. I cannot imagine it on Melba toast. LOL LMAO!  I can’t imagine it on anything.  I guess you have to develop a taste for it, huh?  ;-) I think it is a personal thing. One of my 3 kids does not like it. I spent a year teaching in Canada and gave some to the students. Half of them liked it. The important hing is to spread it thinly.

That’s what my friend told me.  I tried it that way, too….and still gagged.  I read about it, and it’s made from the ’sludge’ that settles (yeast?) in the beer brewing process.  I caught a bit of that beer scent when I smelled it, because my husband used to do home brewing.  I love beer, so you would think I would love Vegemite, wouldn’t you? Yes, she told me biscuits.  I told her that we call biscuits "rolls"…or something like that. Your biscuits are our scones.

YES!!  hahahahaha!  That really cracked me up  :-) Nope, she was Aussie born.  We laugh at each other’s accent when we talk on the phone I’ve been BEGGING her to come to this group.  She has horrible anxiety and fear.  So bad she keeps going in and out of the hospital.  I’m deeply worried!!!!   She lives in Sidney (spelling?).   Are you anywhere near there? I am 600 miles south of Sydney, in Melbourne. I have visited Sydney lots of times. Maybe you could tell your friend that there are a few Aussies posting at ASAPM.

I will tell her again.  I’m quite worried, actually…because I’m not getting a response from her when I call or email.  I think she may be back in the hospital that DID NOT help her to begin with   She may feel more comfortable just lurking for a while. love Meryl

Thank you, Meryl.  You are such a sweetie!! Hugs, Gigglz — The charter is available at:  http://readystump.algebra.com/~asapm

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I’ve been very happy with Northern Brewer. www.northernbrewer.com Has nyone bought the refractometer? WHat do you think? I’ve had my eye on it! Curtis

– Hide quoted text — Show quoted text – For kits and supplies I mainly use: www.listermann.com www.morebeer.com www.beer-wine.com – Bill Success lies in achieving the top of the food chain. — Jubal Harshaw, 1904- Just finished putting my first batch of IPA in the bucket (6 gallon).  I have 5 gallons of liquid in there.  Do I need to attach a blow-off hose for a few days, or will I probably be alright with just the airlock in the top of the bucket lid?  I have about a gallons worth of space  to spare in there.  Should I go ahead and attach a hose to a catcher for the overflow?????? Thanks to all that respond, and I’m really looking forward to my new hobby of beer brewing!!!!!! Also, where do you guys recommend a beginner to go for kits and supplies???  I bought my first beer recipe from ebrew.com and also my

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Has nyone bought the refractometer? WHat do you think? I’ve had my eye on it!

I like mine fine… Cheers, Mike

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Just finished putting my first batch of IPA in the bucket (6 gallon).  I have 5 gallons of liquid in there.  Do I need to attach a blow-off hose for a few days, or will I probably be alright with just the airlock in the top of the bucket lid?  I have about a gallons worth of space  to spare in there.  Should I go ahead and attach a hose to a catcher for the overflow?????? Thanks to all that respond, and I’m really looking forward to my new hobby of beer brewing!!!!!! Also, where do you guys recommend a beginner to go for kits and supplies???  I bought my first beer recipe from ebrew.com and also my

I never use a blowoff, I just remove the airlock, and clean up any mess if it occurs with a violent fermentation. If you want to brew kits, have plenty of money, and don’t want to bother with steeping grains, then… www.williamsbrewing.com When I did extract, I found that the kits from www.grapeandgranary.com always were good, just sub in the liquid yeast… Cheers, Mike

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Just finished putting my first batch of IPA in the bucket (6 gallon).  I have 5 gallons of liquid in there.  Do I need to attach a blow-off hose for a few days, or will I probably be alright with just the airlock in the top of the bucket lid?

I’ve never had any problems with 5 gal in 6 gal bucket. I’m on batch 6 now. Also, where do you guys recommend a beginner to go for kits and supplies???

I’ve bought my last few kits (mash-extract) from 7 Bridges (www.breworganic.com). They also have extract-only AWA all-grain. It’s the all organic that hooked me. :^) Supplies FTMP come from my LHBS. Good luck. Eyke

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Just finished putting my first batch of IPA in the bucket (6 gallon).  I have 5 gallons of liquid in there.  Do I need to attach a blow-off hose for a few days, or will I probably be alright with just the airlock in the top of the bucket lid?  I have about a gallons worth of space  to spare in there.  Should I go ahead and attach a hose to a catcher for the overflow?????? Thanks to all that respond, and I’m really looking forward to my new hobby of beer brewing!!!!!! Also, where do you guys recommend a beginner to go for kits and supplies???  I bought my first beer recipe from ebrew.com and also my

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You probably are OK with just an airlock. If you want to be absolutely certain attach a blow tube just in case. – Bill Success lies in achieving the top of the food chain. — Jubal Harshaw, 1904-

– Hide quoted text — Show quoted text – Just finished putting my first batch of IPA in the bucket (6 gallon).  I have 5 gallons of liquid in there.  Do I need to attach a blow-off hose for a few days, or will I probably be alright with just the airlock in the top of the bucket lid?  I have about a gallons worth of space  to spare in there.  Should I go ahead and attach a hose to a catcher for the overflow?????? Thanks to all that respond, and I’m really looking forward to my new hobby of beer brewing!!!!!! Also, where do you guys recommend a beginner to go for kits and supplies???  I bought my first beer recipe from ebrew.com and also my

Response:

For kits and supplies I mainly use: www.listermann.com www.morebeer.com www.beer-wine.com – Bill Success lies in achieving the top of the food chain. — Jubal Harshaw, 1904-

– Hide quoted text — Show quoted text – Just finished putting my first batch of IPA in the bucket (6 gallon).  I have 5 gallons of liquid in there.  Do I need to attach a blow-off hose for a few days, or will I probably be alright with just the airlock in the top of the bucket lid?  I have about a gallons worth of space  to spare in there.  Should I go ahead and attach a hose to a catcher for the overflow?????? Thanks to all that respond, and I’m really looking forward to my new hobby of beer brewing!!!!!! Also, where do you guys recommend a beginner to go for kits and supplies???  I bought my first beer recipe from ebrew.com and also my

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Alright cool thanks Mdixon.  I appreciate ur input and scientific back up.  What nutrients would I add to help the yeast?

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Oh, one final question, Did you really want to know all that????

I think we need a rec.crafts.brewing.rotgut where we can direct all questions from the cheap-nasty-buzz crowd. Not withstanding the (in most countries) illegality and quite signifigant danger involved, sugar water actually isn’t a bad start for home distillation of "vodka", but I discourage home distillation to anyone whose first question mixes up their % and degrees. :/

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Alright cool thanks Mdixon.  I appreciate ur input and scientific back up.  What nutrients would I add to help the yeast?

Yeast nutrients.

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- Hide quoted text — Show quoted text – Ok thanks man.  I was just wondering how to make really cheap alcohol. Sorry the 115% i meant to say 115 degrees F’ Well, if you want really cheap alcohol, go buy Scope or Listerine. If you’re trying to make booze from table sugar and bread yeast because you’re a 14 year old trying to get trashed, IF you can choke that shit down, you’re gonna get some kinda bacterial infection of some sort, because if you’re asking us this, you’ve no clue about brewing or sanitation, and you’re gonna wind up getting sick. Go get some guy to buy you a case of natural light or something… or some mouthwash/nyquil.

Thanks man.  But I think I’d rather take the chance of infection over drinking the methanol in mouthwash or getting fucked up on nyquil BTW I am 22 years old

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– Hide quoted text — Show quoted text – Ok thanks man.  I was just wondering how to make really cheap alcohol. Sorry the 115% i meant to say 115 degrees F’ Well, if you want really cheap alcohol, go buy Scope or Listerine. If you’re trying to make booze from table sugar and bread yeast because you’re a 14 year old trying to get trashed, IF you can choke that shit down, you’re gonna get some kinda bacterial infection of some sort, because if you’re asking us this, you’ve no clue about brewing or sanitation, and you’re gonna wind up getting sick. Go get some guy to buy you a case of natural light or something… or some mouthwash/nyquil. Thanks man.  But I think I’d rather take the chance of infection over drinking the methanol in mouthwash or getting fucked up on nyquil

There is no methanol in mouthwash. – Hide quoted text — Show quoted text -BTW I am 22 years old

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Maybe winshield washer fluid? or is that ethanol – i get them mixed up – Hide quoted text — Show quoted text -Thanks man.  But I think I’d rather take the chance of infection over drinking the methanol in mouthwash or getting fucked up on nyquil There is no methanol in mouthwash. BTW I am 22 years old

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Thanks man.  But I think I’d rather take the chance of infection over drinking the methanol in mouthwash or getting fucked up on nyquil BTW I am 22 years old

Then go buy a case of natural light for like $7

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Oh, one final question, Did you really want to know all that???? I think we need a rec.crafts.brewing.rotgut where we can direct all questions from the cheap-nasty-buzz crowd.

How about rec.crafts.brewing.underage or rec.crafts.brewing.frat-house Or are those redundant? John. —                            *** John P. Kolesar ***            *** Head Administrator, Monty Python’s Flying Talker ***

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BTW I am 22 years old

Then go to the local liquor store and buy some vodka or other relatively cheap high alcohol drink.  At least you’ll be able to drink it.  I doubt you would be able to get your homemade hooch past your nose, from the way you’re describing making it. John. —                            *** John P. Kolesar ***            *** Head Administrator, Monty Python’s Flying Talker ***

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What he seems to be talking about looks like something we brewed up once. We were at our LHBS buying our usual beer brewing ingredients and were standing around the check out, there was a dusty box called LiquorQuik (spelling?) My husband was reading it and the shop owner "you want it?, take it!" Anyways to shorten things, it was some kind of kit that you add table sugar to and brew 1 gallon of 21% booze and add the flavoring at the end (Strawberry Margarita). If you try it on it’s own it’s horrible but mixed with strawberries, ice and water, it’s not bad. — Louise:o) http://pages.infinit.net/weez1959/

– Hide quoted text — Show quoted text – 3.25% from 16 ounces of sugar? If 20 ounces of sugar will bring the water up to 1.005 I don’t see how 16 ounces will produce 3.25% 1 cup of sugar weighs 7 ounces. Thus 14 oz, or .875 pounds in 1 gallon. I guesstimated 1.036 gravity from 1lb of sugar in 1 gallon of water, based on the #’s in promash for honey, extract, etc. so, a SG of 1.032 or thereabouts… assuming a 75% attenuation, thats a FG of 1.008. 1.032-1.008 * 135 (rough, rough estimation… I know the actual # is like 131.something) is about 3.25%… more like 3%

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Thanks man.  But I think I’d rather take the chance of infection over drinking the methanol in mouthwash or getting fucked up on nyquil

Good. There is no methanol in mouthwash, but I think some of the ingrediants in mouthwash (like menthol, eucalyptis, and thymol) can be harmful in large amounts. The "Robotussinl buzz" really is due to dextromethorphan HBR, a dissociative hallucinogen in high doses – plus you’d have to avoid the cough syrups with acetametophin (fatal in high doses). So, yes, sugar water is better than this.  Check out Jeff’s suggestion for the "liquor yeast". Also have some bleach on hand for sanitation purposes. I think that’s all you need, and it will be cheap.

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Straight sugar-water does not have the nutrients yeast needs. To ferment it you would need the right blend of nutrients. You would also want a yeast more alcohol-tolerent than bread-yeastThere are yeast-nutrient blends designed specifically for straight sugar-water. check out http://www.austinhomebrew.com/  item number 12365 (use the search box) Can’t get much cheaper than that.  I wouldn’t drink it, but you would be the envy of all the cheapskate alcoholics

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Alright cool thanks Mdixon.  I appreciate ur input and scientific back up.  What nutrients would I add to help the yeast? Yeast nutrients.

Let’s see, my LHBS has two.  One is high energy, and the other is just marked nutrients. Cheers, Mike

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3.25% from 16 ounces of sugar? If 20 ounces of sugar will bring the water up to 1.005 I don’t see how 16 ounces will produce 3.25%

– Hide quoted text — Show quoted text – I know there are many variables.  And ways to find out the percent. But Im just asking if anyone can give me a very vague estimate on what % alcohol this would be.             I melt 2 cups of sugar into a gallon of water, then put 2 packets of active dry yeast into the water at 115%.  I let it cool to room temperature in a dark place and wait till it stops fermenting which is around 12 hours.                                     Anyone know around what % alcohol this would end up.  If I add more sugar will this increast the alcohol percent? You mean besides the fact it’d taste like shit? If it fermented fully, it should be 3.25% or thereabouts. Thats assuming table sugar feremented correctly. And what is active dry yeast in water at 115%? What the heck does that mean? And yes, more sugar = more alcohol. Double the sugar, and in theory your alcohol should be about 7% Again, ASSUMING ‘active dry’ bread yeast would work like brewing yeast, and assuming the table sugar would ferment correctly. Why?

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Ok thanks man.  I was just wondering how to make really cheap alcohol.  Sorry the 115% i meant to say 115 degrees F’

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Ok thanks man.  I was just wondering how to make really cheap alcohol.  Sorry the 115% i meant to say 115 degrees F’

The cheapest alcohol is going to be some inexpensive Vodka from the liquor store. As far as the question, I am unsure what the amount (wt) of sugar in a cup is.  IIRC, 3/4 cup is about 5 ounces or so.  So for arguments sake, let’s say 7 oz per cup.  2 cups = 14 oz = 0.875 lb. I have measured the gravity of a sugar solution 1 lb of sugar topped up to 1 gallon of water to have an OG of 1.043.  Assuming everything else is correct, if you topped up the water to one gallon after adding the sugar, then 43 x 0.875 = ~38 or 1.038. Without worrying about a FG measurement, you have 38 points that can ferment since water is 1.000.  So 38 x 0.131 = 4.847 % ABV maximum If you took a hydrometer reading, you would most likely get a reading less that 1.000 due to the properties of alcohol.  Now this assumes the sugar fermented completely which probably didn’t happen since you added no nutrients for the yeast. Oh, one final question, Did you really want to know all that???? Cheers, Mike

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3.25% from 16 ounces of sugar? If 20 ounces of sugar will bring the water up to 1.005 I don’t see how 16 ounces will produce 3.25%

1 cup of sugar weighs 7 ounces. Thus 14 oz, or .875 pounds in 1 gallon. I guesstimated 1.036 gravity from 1lb of sugar in 1 gallon of water, based on the #’s in promash for honey, extract, etc. so, a SG of 1.032 or thereabouts… assuming a 75% attenuation, thats a FG of 1.008. 1.032-1.008 * 135 (rough, rough estimation… I know the actual # is like 131.something) is about 3.25%… more like 3%

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Ok thanks man.  I was just wondering how to make really cheap alcohol. Sorry the 115% i meant to say 115 degrees F’

Well, if you want really cheap alcohol, go buy Scope or Listerine. If you’re trying to make booze from table sugar and bread yeast because you’re a 14 year old trying to get trashed, IF you can choke that shit down, you’re gonna get some kinda bacterial infection of some sort, because if you’re asking us this, you’ve no clue about brewing or sanitation, and you’re gonna wind up getting sick. Go get some guy to buy you a case of natural light or something… or some mouthwash/nyquil.

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Why? Well…He wants to marinade some PORK! -Brett – Hide quoted text — Show quoted text – I know there are many variables.  And ways to find out the percent. But Im just asking if anyone can give me a very vague estimate on what % alcohol this would be.             I melt 2 cups of sugar into a gallon of water, then put 2 packets of active dry yeast into the water at 115%.  I let it cool to room temperature in a dark place and wait till it stops fermenting which is around 12 hours.                                     Anyone know around what % alcohol this would end up.  If I add more sugar will this increast the alcohol percent? You mean besides the fact it’d taste like shit? If it fermented fully, it should be 3.25% or thereabouts. Thats assuming table sugar feremented correctly. And what is active dry yeast in water at 115%? What the heck does that mean? And yes, more sugar = more alcohol. Double the sugar, and in theory your alcohol should be about 7% Again, ASSUMING ‘active dry’ bread yeast would work like brewing yeast, and assuming the table sugar would ferment correctly. Why?

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I know there are many variables.  And ways to find out the percent. But Im just asking if anyone can give me a very vague estimate on what % alcohol this would be.             I melt 2 cups of sugar into a gallon of water, then put 2 packets of active dry yeast into the water at 115%.  I let it cool to room temperature in a dark place and wait till it stops fermenting which is around 12 hours.                                                                                 Anyone know around what % alcohol this would end up.  If I add more sugar will this increast the alcohol percent?

You mean besides the fact it’d taste like shit? If it fermented fully, it should be 3.25% or thereabouts. Thats assuming table sugar feremented correctly. And what is active dry yeast in water at 115%? What the heck does that mean? And yes, more sugar = more alcohol. Double the sugar, and in theory your alcohol should be about 7% Again, ASSUMING ‘active dry’ bread yeast would work like brewing yeast, and assuming the table sugar would ferment correctly. Why?

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I know there are many variables.  And ways to find out the percent. But Im just asking if anyone can give me a very vague estimate on what % alcohol this would be.              I melt 2 cups of sugar into a gallon of water, then put 2 packets of active dry yeast into the water at 115%.  I let it cool to room temperature in a dark place and wait till it stops fermenting which is around 12 hours.                                                                                  Anyone know around what % alcohol this would end up.  If I add more sugar will this increast the alcohol percent?

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How about… Trub (short for Trouble) Also, something that just lays around and doesn’t do anything useful… Or maybe – Hoppy?

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How about Crystal?  Lovibond? — Rack from troob to reply

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How about a true beer geek tribute?  Call him "hosehead", eh.

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lovibond? how about ‘lauter’ or ‘hopback’? what other crappy beer geek names could there be for a cat? poor cat! all the other cats called ‘fluffy’ will laugh at it – Hide quoted text — Show quoted text – How about Crystal?  Lovibond? — Rack from troob to reply

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seems like "grant" would give a brewing reference without tipping off the other cats. — Cheers Jerry Barkley "It’s not a popularity contest, it’s beer!" Mike Dixon

– Hide quoted text — Show quoted text – lovibond? how about ‘lauter’ or ‘hopback’? what other crappy beer geek names could there be for a cat? poor cat! all the other cats called ‘fluffy’ will laugh at it How about Crystal?  Lovibond? — Rack from troob to reply

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good call! i like that one.. maybe time to get another cat.. – Hide quoted text — Show quoted text – seems like "grant" would give a brewing reference without tipping off the other cats. — Cheers Jerry Barkley "It’s not a popularity contest, it’s beer!" Mike Dixon lovibond? how about ‘lauter’ or ‘hopback’? what other crappy beer geek names could there be for a cat? poor cat! all the other cats called ‘fluffy’ will laugh at it How about Crystal?  Lovibond? — Rack from troob to reply — Outgoing mail is certified Virus Free. Checked by AVG anti-virus system (http://www.grisoft.com).

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too bad i don’t like cats enough to get one, though a black lab named porter would fit in nicely around my place. — Cheers Jerry Barkley "It’s not a popularity contest, it’s beer!" Mike Dixon

– Hide quoted text — Show quoted text – good call! i like that one.. maybe time to get another cat.. seems like "grant" would give a brewing reference without tipping off the other cats. — Cheers Jerry Barkley "It’s not a popularity contest, it’s beer!" Mike Dixon lovibond? how about ‘lauter’ or ‘hopback’? what other crappy beer geek names could there be for a cat? poor cat! all the other cats called ‘fluffy’ will laugh at it How about Crystal?  Lovibond? — Rack from troob to reply — Outgoing mail is certified Virus Free. Checked by AVG anti-virus system (http://www.grisoft.com).

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Barley, full name Barley Q. Kitty

OK… we have a feisty 3-month male cat that we rescued from the pound Wednesday.  Can’t figure out any names for him, so I think he’s going to get an identity from the colorful world of brewing. Any ideas from the peanut gallery?  I’m already considering names of common hops (Cascade, Fuggles, etc), so no need to mention those. Here’s his pic:    http://www.amalthys.com/smigel/cat.jpg The verdict will likely be coming this weekend.. MJ

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I hate to admit defeat, but we couldn’t find a good beer name that fit, so we just went with Zack.  Almost went with Cascade, Guinness, and Barley, but they didn’t quite fit his personality.   I’m amazed by this thread, though, and hope others in my predicament will turn it up on Google newsgroup searches (which I tried for this very thing). Thanks, everyone! MJ

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Every cat I’ve known has done a great job blessing their owner’s carpet. The thought of them blessing the beer you’re going to drink is enough to make one hurl.

No carpets here, just hardwood flooring, so looks like this cat will be an exception. MJ

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My brother has a cat named "Sac"… stands for "Smelly Ass Cat", though… Saccharomyces, "Sack" for short. Cheers,

– Todd Enlund      "Bandits at 3 O’Clock"      "Roger.  What should I do ’till then?"

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Shortly after getting married 16 years ago, I told my wife to go get me beer.  She came back with a cat.  We named him Bud (Buddy). BTW, as you can see, I prefer top posting too.  I dislike ahving to scroll for every frickin message.  With a 100+ new ones each day, I tend to scan for ones I want to read or participate in. Burp, -Dan

– Hide quoted text — Show quoted text – My husband who is into all this brewing stuff showed me this message.  I am not particularly fond of all these brews…….but I do love cats… So, from a non snobby beer drinking girl, I say name him Bud!! I am a Coors drinker myself, but Bud is a kinder name.  Besides, my cats name is Buddy (not for the beer, though) My husband is standing over me, complaining that it’s not a "real suggestion" and that I am a top poster. Evidently, this is not correct "etiquette" (I didn’t know you beer drinkers were soooo proper!!) Gees, the pressure of responding to one of your messages!!  Anyway, that was a kind thing you did in adopting the kitty…best of luck with him.  He will make you very happy, I am sure!! P.S.  Now my husband just called me a "Troll"????  (I am not that short!!) Sincerely, The Wife of a Brewer!! OK… we have a feisty 3-month male cat that we rescued from the pound Wednesday.  Can’t figure out any names for him, so I think he’s going to get an identity from the colorful world of brewing. Any ideas from the peanut gallery?  I’m already considering names of common hops (Cascade, Fuggles, etc), so no need to mention those. Here’s his pic:    http://www.amalthys.com/smigel/cat.jpg The verdict will likely be coming this weekend.. MJ

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Wort Malty, Malter, Maltster, Malto Dextrin, Dexter, Dex Sparge, Sparger Yeasty (Beasty), Yeaster Millster, Grinder Vaurlouf Liberty Admiral Barley Corky Dunkel Bock Pils (better name for a rabbit) Herb (Spice/herb beers) Ok now I’m reaching… good luck — Bill Alvin, TX Homebrewing site http://home.swbell.net/bufkin

– Hide quoted text — Show quoted text – OK… we have a feisty 3-month male cat that we rescued from the pound Wednesday.  Can’t figure out any names for him, so I think he’s going to get an identity from the colorful world of brewing. Any ideas from the peanut gallery?  I’m already considering names of common hops (Cascade, Fuggles, etc), so no need to mention those. Here’s his pic:    http://www.amalthys.com/smigel/cat.jpg The verdict will likely be coming this weekend.. MJ

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i know a guy with a cat named ‘kindl’ (after kindl weisse) but i have no ideas for yo. nice looking cat though. I’ve rescued 2 cats from imminent death so far…. one was already old but lasted with us happily for 8 years. John

– Hide quoted text — Show quoted text -OK… we have a feisty 3-month male cat that we rescued from the pound Wednesday.  Can’t figure out any names for him, so I think he’s going to get an identity from the colorful world of brewing. Any ideas from the peanut gallery?  I’m already considering names of common hops (Cascade, Fuggles, etc), so no need to mention those. Here’s his pic:   http://www.amalthys.com/smigel/cat.jpg The verdict will likely be coming this weekend.. MJ

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Saccharomyces, "Sack" for short. Cheers, Don

– Hide quoted text — Show quoted text – OK… we have a feisty 3-month male cat that we rescued from the pound Wednesday.  Can’t figure out any names for him, so I think he’s going to get an identity from the colorful world of brewing. Any ideas from the peanut gallery?  I’m already considering names of common hops (Cascade, Fuggles, etc), so no need to mention those. Here’s his pic:    http://www.amalthys.com/smigel/cat.jpg The verdict will likely be coming this weekend.. MJ

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With that coloring, he reminds me a great Belgian ale, I’d call him Duvel. Looks just like our kitten who’s named after the guy who installed our tile (same color), we called him Vinny.  Stupid cat can’t aim right at the litter box though.  Leaves it right next to it. Hopefully you’ll have a better marksman.

– Hide quoted text — Show quoted text – OK… we have a feisty 3-month male cat that we rescued from the pound Wednesday.  Can’t figure out any names for him, so I think he’s going to get an identity from the colorful world of brewing. Any ideas from the peanut gallery?  I’m already considering names of common hops (Cascade, Fuggles, etc), so no need to mention those. Here’s his pic:    http://www.amalthys.com/smigel/cat.jpg The verdict will likely be coming this weekend.. MJ

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Top posting is preferred by many as it keeps the most recent post up front where it can be seen first so you don’t have to filter through everything you’ve already read just to see what somebody has to say.  However, problems arise when people mix top and bottom posting and when people don’t snip out the irrelevant bits. I for one prefer top posting as it makes the most sense to me. A troll doesn’t refer to somebody’s stature. A troll is somebody who posts a comment in order to spark a conflict without interest in the topic. They usually toss the firecracker and run getting pleasure in the ruckus they leave in their wake. I hope you’re not a troll as the best way to deal with a troll is to ignore them. Something I’m obviously not doing.

– Hide quoted text — Show quoted text – My husband who is into all this brewing stuff showed me this message.  I am not particularly fond of all these brews…….but I do love cats… So, from a non snobby beer drinking girl, I say name him Bud!! I am a Coors drinker myself, but Bud is a kinder name.  Besides, my cats name is Buddy (not for the beer, though) My husband is standing over me, complaining that it’s not a "real suggestion" and that I am a top poster. Evidently, this is not correct "etiquette" (I didn’t know you beer drinkers were soooo proper!!) Gees, the pressure of responding to one of your messages!!  Anyway, that was a kind thing you did in adopting the kitty…best of luck with him.  He will make you very happy, I am sure!! P.S.  Now my husband just called me a "Troll"????  (I am not that short!!) Sincerely, The Wife of a Brewer!! OK… we have a feisty 3-month male cat that we rescued from the pound Wednesday.  Can’t figure out any names for him, so I think he’s going to get an identity from the colorful world of brewing. Any ideas from the peanut gallery?  I’m already considering names of common hops (Cascade, Fuggles, etc), so no need to mention those. Here’s his pic:    http://www.amalthys.com/smigel/cat.jpg The verdict will likely be coming this weekend.. MJ

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I don’t know… You could always call him Zymurgy… -Michael in Austin, TX

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Every cat I’ve known has done a great job blessing their owner’s carpet. The thought of them blessing the beer you’re going to drink is enough to make one hurl.

– Hide quoted text — Show quoted text – Any ideas from the peanut gallery?  I’m already considering names of common hops (Cascade, Fuggles, etc), so no need to mention those. My buddy has a Cascade, and a Silver (named after Silver Creek Lager) Another buddy had a black cat Guiness. You could call him St Arnold then he’d be able to bless all your beers for you

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My husband who is into all this brewing stuff showed me this message.  I am not particularly fond of all these brews…….but I do love cats… So, from a non snobby beer drinking girl, I say name him Bud!! I am a Coors drinker myself, but Bud is a kinder name.  Besides, my cats name is Buddy (not for the beer, though) My husband is standing over me, complaining that it’s not a "real suggestion" and that I am a top poster. Evidently, this is not correct "etiquette" (I didn’t know you beer drinkers were soooo proper!!) Gees, the pressure of responding to one of your messages!!  Anyway, that was a kind thing you did in adopting the kitty…best of luck with him.  He will make you very happy, I am sure!! P.S.  Now my husband just called me a "Troll"????  (I am not that short!!) Sincerely, The Wife of a Brewer!!

– Hide quoted text — Show quoted text – OK… we have a feisty 3-month male cat that we rescued from the pound Wednesday.  Can’t figure out any names for him, so I think he’s going to get an identity from the colorful world of brewing. Any ideas from the peanut gallery?  I’m already considering names of common hops (Cascade, Fuggles, etc), so no need to mention those. Here’s his pic:    http://www.amalthys.com/smigel/cat.jpg The verdict will likely be coming this weekend.. MJ

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Any ideas from the peanut gallery?  I’m already considering names of common hops (Cascade, Fuggles, etc), so no need to mention those.

My buddy has a Cascade, and a Silver (named after Silver Creek Lager) Another buddy had a black cat Guiness. You could call him St Arnold then he’d be able to bless all your beers for you

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Choo-Choo (not brewing-related, but see (www.somethingpositive.com)

Whoops.  Meant www.somethingpositive.net. Brina

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Why not just call him "Homebrew" Mark

– Hide quoted text — Show quoted text – OK… we have a feisty 3-month male cat that we rescued from the pound Wednesday.  Can’t figure out any names for him, so I think he’s going to get an identity from the colorful world of brewing. Any ideas from the peanut gallery?  I’m already considering names of common hops (Cascade, Fuggles, etc), so no need to mention those. Here’s his pic:    http://www.amalthys.com/smigel/cat.jpg The verdict will likely be coming this weekend.. MJ

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Can’t figure out any names for him, so I think he’s going to get an identity from the colorful world of brewing.

He’s a beaut.  Reminds my of a long-gone cat of mine named Melissa (a boy kitty–long story, there).  A few things I can come up with off the top of my head: Vienna Munich Crystal (perhaps a little too new-agey) Guinness (though the color’s all wrong) Stout (sort of a play on John Steinbeck, now that I think of it) Murphy (a fine Irish name) Lager (if you’re feeling especially cruel) Lambic Swing-Top Cornelius Choo-Choo (not brewing-related, but see (www.somethingpositive.com) I’m sure I could come up with more, but I’ve stopped channeling Frank Zappa for the evening… Brina

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OK… we have a feisty 3-month male cat that we rescued from the pound Wednesday.  Can’t figure out any names for him, so I think he’s going to get an identity from the colorful world of brewing. Any ideas from the peanut gallery?  I’m already considering names of common hops (Cascade, Fuggles, etc), so no need to mention those. Here’s his pic:    http://www.amalthys.com/smigel/cat.jpg The verdict will likely be coming this weekend.. MJ

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However, as Ally correctly noted, inorganic phosphate does not play a role in the required step for glucose transport into the cell, namely conversion of glucose to glucose 6-phosphate (G6P) by hexokinase (HK).

I’m going back through this thread and apologizing. I was wrong. You were right. Somehow, I got it into my brain that glucose and inorganic phosphate magically linked up on the enzyme. Now that’s one of those mistakes that you later sit back and ask "What the hell were you thinking?" Oh well. Rob

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What’s more, kinases take the phosphate they use off of ATP molecules to phosphorylate glucose, they don’t take it out of solution.

Ever make a mistake and later wonder how you could miss something so obvious? D’oh! So a sports drink loaded with free phosphate is unlikely to gain you anything.

This I’d have to disagree with you on. The consumption of inorganic phosphate has been shown to improve athletic performance in the lab. The why is still questionable. Not knowing why bugs me to no end, and between that and a few other distractions, I jumped to the wrong conclusion. I hate being wrong, but when I’m wrong, I try to own up to it. Rob

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This I’d have to disagree with you on. The consumption of inorganic phosphate has been shown to improve athletic performance in the lab. The why is still questionable.

Improved oxygen transport via an increase in 2,3-diphosphoglycerate levels in haemoglobin was the initial suggestion (1984 and 1989 research). Anything been done on this since?

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It’s been known that phosphate levels affect running for years.

I found a short section about phosphates in "Guide Nutritionnel des Sports d’Endurance" (D Rich

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

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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

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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.

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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

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

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– 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.

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- 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.

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.

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?

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I have tasted some homemade Whiskey that a Yugoslavian dude gave to me at work. That stuff was great! But It surely had flavor to it. Everclear has the taste and smell of rubbing alcohol.

There’s a big difference between Whisky and the 90% alcohol product the original poster was talking about.  Once you distill enough to get up to the 90%+ alcohol range, you’re only left with <10% "other" stuff, obviously.  It’s the other stuff that gives you the flavour.  Just about every 90%+ alcohol beverage will taste identical (depending on what types of alcohol are in them).  There just isn’t anything else in there to give you any other flavour.  Everclear was mentioned because it’s the only commercial example of an almost pure alcohol product that I can think of. Of course you can make some great tasting distilled whiskey’s (and other type stuff), but that’s not what the thread was about. John. —                            *** John P. Kolesar ***            *** Head Administrator, Monty Python’s Flying Talker ***

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I have tasted some homemade Whiskey that a Yugoslavian dude gave to me at work. That stuff was great! But It surely had flavor to it. Everclear has the taste and smell of rubbing alcohol. But my Mother makes some wicked Cherry Liquor and Krupnik, a polish Honey Liquor, from Everclear. She just uses it as a base to dilute with flavorables. The Cherry Liqor is pretty simple to make. Take a huge Jar 3/4 filled with sour cherries add 3-4 Cups of sugar and the Everclear. Let the Cherries soak in the sugar and cherries for about 10 days. After the soaking pour off the Liqor and dilute with cooled boiled water to taste. Bottle in some empty bottles. This basically reminds me of Grand Marnier but its cherry flavored instead of Orange. She basically got a 1/2 gallon and a half of a fifth from one bottle of Everclear. And I would say it was still around 80 proof although its hard to tell the actual percentage of alcohol. And the cherries left over are finominal since they are soaked in alcohol. Eat them up afterwards. The honey Liquor I cannot say because I have not seen her do that one. But im sure its along the lines of mixing in honey and Everclear and water. Although it has a sort of "burnt" honey taste. It might be melted sugar. /shrug – Hide quoted text — Show quoted text – Maybe he’s in it for the hobby? Chip I certainly didn’t mean to be putting him down if he was, but personally I wouldn’t find much satisfaction in making something that tasted exactly like what I could buy off the shelf.  The wonderful thing about brewing beer is all the different types/styles/flavours you can make/invent.  Wouldn’t seem the same producing batch after batch of everclear.  Unless he just enjoys the process itself, and isn’t in it for the final product (other than the buzz). That’s mainly why I asked the question.  Just curious what his motivation was.  Not that I know anything about this person, but most times we see this type of post the motivation is usually 1) underage and can’t purchase their own or 2) needs a cheap way of making grain alcohol fruit punch for the frat party. If he is in it for the hobby, more power to him. John. —                            *** John P. Kolesar ***            *** Head Administrator, Monty Python’s Flying Talker ***

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Maybe he’s in it for the hobby? Chip

I certainly didn’t mean to be putting him down if he was, but personally I wouldn’t find much satisfaction in making something that tasted exactly like what I could buy off the shelf.  The wonderful thing about brewing beer is all the different types/styles/flavours you can make/invent.  Wouldn’t seem the same producing batch after batch of everclear.  Unless he just enjoys the process itself, and isn’t in it for the final product (other than the buzz). That’s mainly why I asked the question.  Just curious what his motivation was.  Not that I know anything about this person, but most times we see this type of post the motivation is usually 1) underage and can’t purchase their own or 2) needs a cheap way of making grain alcohol fruit punch for the frat party. If he is in it for the hobby, more power to him. John. —                            *** John P. Kolesar ***            *** Head Administrator, Monty Python’s Flying Talker ***

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It burns quite nicely. Two acquaintances were having a flaming shot drinking contest. One missed his mouth and the shot  went down his chin  onto his collar. He was severely burned on the neck and under the  chin. The skin regenerated and he never drank again in his life. Burning or not, it’s not a good idea to drink everclear straight up. It dehydrates the tissues that it contacts. – Hide quoted text — Show quoted text – *** post for FREE via your newsreader at post.newsfeed.com *** Hobby? Well, a few years back when I was playing first shirt to a dorm full of Air Force kids, I happened across a couple of them in a darkened room with a bottle of Everclear, matches and a camera.  Seems these clowns thought it would be cool to take pictures of each other in the dark with flaming hands. I guess the theory was that the alcohol would burn off fast enough that it wouldn’t burn their skin.  I put a stop to the experiment, but I always wondered…  just kidding. Mark Cronk Maybe he’s in it for the hobby? Chip Hey, I’m not sure if this newsgroup also deals with distillation, but here goes: I’m trying to make 100% pure alcohol (or as close as I can get, ie 90% or something like that) through distillation, to add to other drinks. My When your making pure alcohol It really dosent matter what you use for your "wart" be it potatoes, corn, rice, grains or sugar. When you disill the alcohol out of the fermented wart,3 to 5 times to get close to 100%, most of the flavor which would be separated from the alcohol. Which brings me to my question.  If you’re distilling down to 90% alcohol, and stripping out any flavour, what’s the point in doing it yourself?  Wouldn’t it be alot cheaper/easier to just buy grain alcohol from the liquor store? Once you get to that concentration level, any brand will pretty much taste the same, so it’s not like you’re gaining anything by making it yourself. John. —–= Posted via Newsfeed.Com, Uncensored Usenet News =—– http://www.newsfeed.com – The #1 Newsgroup Service in the World! —–== 90,000 Groups! – 17 Servers! – Unlimited Download! =—–

Medford, NY swap net.optonline to reply via e-mail

Response:

It burns quite nicely. Two acquaintances were having a flaming shot drinking contest. One missed his mouth and the shot  went down his chin  onto his collar. He was severely burned on the neck and under the  chin. The skin regenerated and he never drank again in his life. Burning or not, it’s not a good idea to drink everclear straight up. It dehydrates the tissues that it contacts. Well, a few years back when I was playing first shirt to a dorm full of Air Force kids, I happened across a couple of them in a darkened room with a bottle of Everclear, matches and a camera.  Seems these clowns thought it would be cool to take pictures of each other in the dark with flaming hands. I guess the theory was that the alcohol would burn off fast enough that it wouldn’t burn their skin.  I put a stop to the experiment, but I always wondered…  just kidding.

Everclear’s bad for that.  BUT, I used to do much the same thing with some really bad aftershave I’d received as a present.  Not drinking flaming shots of it, of course, but burning it on my hand. Best to wet your hands with water, wipe it off, then add the aftershave.  Light, and as soon as it hurts you shake your hands wildly to put it out. Of course, I was young and foolish then.  It’s not so clever and big. — Joseph M. Bay                                Lamont Sanford Junior University            Putting the "harm" in molecular pharmacology since 1998              t3H quIc/< 6roWn Ph0×0r jUmP3D ovER T3h 14zY do9 Do you like         http://www.stanford.edu/~jmbay          gladiator movies?

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– Hide quoted text — Show quoted text – Hey, I’m not sure if this newsgroup also deals with distillation, but here goes: I’m trying to make 100% pure alcohol (or as close as I can get, ie 90% or something like that) through distillation, to add to other drinks. My question is this — if the sole purpose for my project is simple alcoholic content, is there any disadvantage to using sugar solution and yeast, over hops/corn/potatoes/etc? I will distill the alcohol later so would using sugar solution affect alcohol production negatively? Sorry if this is OT, I’m not sure if this is a purely beer-brewing newsgroup….but surely someone out there must know. Thanks very much, — TJ — "I haven’t failed, I’ve just found 10,000 ways that won’t work"

<SNIP Another thing to be weary of is that the distillation process has to be controlled pretty closely. The temperature of the boiling/distilling process has to be acurate to extract the right alcohol. Im not sure about the proper temperatures to use but I know its crucial in order to extract the right alcohol. If your temps are off in the distilling process you can ectract bad alcohols which can lead to bad side effects such as headaches or even worse. You could be actually making poison rather than a drink.

What other alcohols other than ethanol would be in the wort mixture? I’ve never heard of this. Gig

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Just go to http://moonshine.co.nz/spirit2.html They have all of the information you need. – Hide quoted text — Show quoted text – Hey, I’m not sure if this newsgroup also deals with distillation, but here goes: I’m trying to make 100% pure alcohol (or as close as I can get, ie 90% or something like that) through distillation, to add to other drinks. My question is this — if the sole purpose for my project is simple alcoholic content, is there any disadvantage to using sugar solution and yeast, over hops/corn/potatoes/etc? I will distill the alcohol later so would using sugar solution affect alcohol production negatively? Sorry if this is OT, I’m not sure if this is a purely beer-brewing newsgroup….but surely someone out there must know. Thanks very much, — TJ — "I haven’t failed, I’ve just found 10,000 ways that won’t work"

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Isn’t Everclear available???

Oh man that reminds me of a very dumb thing I did when I was 16 or 17. Drank a 1/2 pint of that crap straight in like 20 minutes on a dare. I remember the initial buzz and then things are a bit fuzzy. A wonder it didn’t kill me but the worst hangover I ever had. As a matter of fact I think thats whats — Bill http://home.swbell.net/bufkin Alvin, TX

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Maybe he’s in it for the hobby? Chip – Hide quoted text — Show quoted text – Hey, I’m not sure if this newsgroup also deals with distillation, but here goes: I’m trying to make 100% pure alcohol (or as close as I can get, ie 90% or something like that) through distillation, to add to other drinks. My When your making pure alcohol It really dosent matter what you use for your "wart" be it potatoes, corn, rice, grains or sugar. When you disill the alcohol out of the fermented wart,3 to 5 times to get close to 100%, most of the flavor which would be separated from the alcohol. Which brings me to my question.  If you’re distilling down to 90% alcohol, and stripping out any flavour, what’s the point in doing it yourself?  Wouldn’t it be alot cheaper/easier to just buy grain alcohol from the liquor store? Once you get to that concentration level, any brand will pretty much taste the same, so it’s not like you’re gaining anything by making it yourself. John.

Response:

*** post for FREE via your newsreader at post.newsfeed.com *** Hobby? Well, a few years back when I was playing first shirt to a dorm full of Air Force kids, I happened across a couple of them in a darkened room with a bottle of Everclear, matches and a camera.  Seems these clowns thought it would be cool to take pictures of each other in the dark with flaming hands. I guess the theory was that the alcohol would burn off fast enough that it wouldn’t burn their skin.  I put a stop to the experiment, but I always wondered…  just kidding. Mark Cronk

– Hide quoted text — Show quoted text – Maybe he’s in it for the hobby? Chip Hey, I’m not sure if this newsgroup also deals with distillation, but here goes: I’m trying to make 100% pure alcohol (or as close as I can get, ie 90% or something like that) through distillation, to add to other drinks. My When your making pure alcohol It really dosent matter what you use for your "wart" be it potatoes, corn, rice, grains or sugar. When you disill the alcohol out of the fermented wart,3 to 5 times to get close to 100%, most of the flavor which would be separated from the alcohol. Which brings me to my question.  If you’re distilling down to 90% alcohol, and stripping out any flavour, what’s the point in doing it yourself?  Wouldn’t it be alot cheaper/easier to just buy grain alcohol from the liquor store? Once you get to that concentration level, any brand will pretty much taste the same, so it’s not like you’re gaining anything by making it yourself. John.

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I’ve never seen it in NY. Now that doesn’t mean that it’s not available. It just means that I haven’t seen it and I’ve visited many liquor stores in the state. Perhaps not the right ones. *** post for FREE via your newsreader at post.newsfeed.com *** Isn’t Everclear available???

Medford, NY swap net.optonline to reply via e-mail

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The price is of no concern to us brewers. But you are right It would be expensive to make. You gotta figure If you make 5 gallons of 12% alcohol solution this would equate to roughly .6 gal of 100% alcohol. Not that much considering the work and danger involved. Anything more than 12-15% after fermentation is basically impossible. Unless you use some hardy ass yeast. In Indiana you can buy everclear (96% grain alcohol) for about $15 a fifth. – Hide quoted text — Show quoted text – I think it (grain alcohol) would be cheaper in the short run but consider that it may not be available where he lives. I’ve never seen it available where I live. Or as we see frequently on this group, underage. Hey, I’m not sure if this newsgroup also deals with distillation, but here goes: I’m trying to make 100% pure alcohol (or as close as I can get, ie 90% or something like that) through distillation, to add to other drinks. My When your making pure alcohol It really dosent matter what you use for your "wart" be it potatoes, corn, rice, grains or sugar. When you disill the alcohol out of the fermented wart,3 to 5 times to get close to 100%, most of the flavor which would be separated from the alcohol. Which brings me to my question.  If you’re distilling down to 90% alcohol, and stripping out any flavour, what’s the point in doing it yourself?  Wouldn’t it be alot cheaper/easier to just buy grain alcohol from the liquor store? Once you get to that concentration level, any brand will pretty much taste the same, so it’s not like you’re gaining anything by making it yourself. John. Medford, NY swap net.optonline to reply via e-mail

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Another thing to be aware of is that its severely dangerous to distill. The more times you distill your alcohol the more concentrated and pure it gets and it can actually explode when nearing the 90% range. Therefore it is illegal to distill your own alcohol.

It’s taxation that makes it illegal in the US.  But you’re right about dangerous.  At 90% you’re basically boiling gasoline on the stove….. V II

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I think it (grain alcohol) would be cheaper in the short run but consider that it may not be available where he lives. I’ve never seen it available where I live. Or as we see frequently on this group, underage. – Hide quoted text — Show quoted text – Hey, I’m not sure if this newsgroup also deals with distillation, but here goes: I’m trying to make 100% pure alcohol (or as close as I can get, ie 90% or something like that) through distillation, to add to other drinks. My When your making pure alcohol It really dosent matter what you use for your "wart" be it potatoes, corn, rice, grains or sugar. When you disill the alcohol out of the fermented wart,3 to 5 times to get close to 100%, most of the flavor which would be separated from the alcohol. Which brings me to my question.  If you’re distilling down to 90% alcohol, and stripping out any flavour, what’s the point in doing it yourself?  Wouldn’t it be alot cheaper/easier to just buy grain alcohol from the liquor store? Once you get to that concentration level, any brand will pretty much taste the same, so it’s not like you’re gaining anything by making it yourself. John.

Medford, NY swap net.optonline to reply via e-mail

Response:

*** post for FREE via your newsreader at post.newsfeed.com *** Isn’t Everclear available???

– Hide quoted text — Show quoted text – I think it (grain alcohol) would be cheaper in the short run but consider that it may not be available where he lives. I’ve never seen it available where I live. Or as we see frequently on this group, underage. Hey, I’m not sure if this newsgroup also deals with distillation, but here goes: I’m trying to make 100% pure alcohol (or as close as I can get, ie 90% or something like that) through distillation, to add to other drinks. My When your making pure alcohol It really dosent matter what you use for your "wart" be it potatoes, corn, rice, grains or sugar. When you disill the alcohol out of the fermented wart,3 to 5 times to get close to 100%, most of the flavor which would be separated from the alcohol. Which brings me to my question.  If you’re distilling down to 90% alcohol, and stripping out any flavour, what’s the point in doing it yourself?  Wouldn’t it be alot cheaper/easier to just buy grain alcohol from the liquor store? Once you get to that concentration level, any brand will pretty much taste the same, so it’s not like you’re gaining anything by making it yourself. John. Medford, NY swap net.optonline to reply via e-mail

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Response:

Hey, I’m not sure if this newsgroup also deals with distillation, but here goes: I’m trying to make 100% pure alcohol (or as close as I can get, ie 90% or something like that) through distillation, to add to other drinks. My When your making pure alcohol It really dosent matter what you use for your "wart" be it potatoes, corn, rice, grains or sugar. When you disill the alcohol out of the fermented wart,3 to 5 times to get close to 100%, most of the flavor which would be separated from the alcohol.

Which brings me to my question.  If you’re distilling down to 90% alcohol, and stripping out any flavour, what’s the point in doing it yourself?  Wouldn’t it be alot cheaper/easier to just buy grain alcohol from the liquor store? Once you get to that concentration level, any brand will pretty much taste the same, so it’s not like you’re gaining anything by making it yourself. John.

Response:

Hey, I’m not sure if this newsgroup also deals with distillation, but here goes: I’m trying to make 100% pure alcohol (or as close as I can get, ie 90% or something like that) through distillation, to add to other drinks. My question is this — if the sole purpose for my project is simple alcoholic content, is there any disadvantage to using sugar solution and yeast, over hops/corn/potatoes/etc? I will distill the alcohol later so would using sugar solution affect alcohol production negatively? Sorry if this is OT, I’m not sure if this is a purely beer-brewing newsgroup….but surely someone out there must know. Thanks very much, — TJ — "I haven’t failed, I’ve just found 10,000 ways that won’t work"

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I’m trying to make 100% pure alcohol (or as close as I can get, ie 90% or something like that) through distillation

The very best you can get with distillation is 95%. If you want to know why you can’t get 100%, do a web search on the word ‘azeotrope’. Tony V.

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Which is why I said "or as close as I can get". My main question is the aforementioned one on mixture composition….? — TJ — "I haven’t failed, I’ve just found 10,000 ways that won’t work"

– Hide quoted text — Show quoted text – I’m trying to make 100% pure alcohol (or as close as I can get, ie 90% or something like that) through distillation The very best you can get with distillation is 95%. If you want to know why you can’t get 100%, do a web search on the word ‘azeotrope’. Tony V.

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is there any disadvantage to using sugar solution and yeast, over hops/corn/potatoes/etc?

See "preparing the wash" at http://www.homedistiller.org/

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- Hide quoted text — Show quoted text – Hey, I’m not sure if this newsgroup also deals with distillation, but here goes: I’m trying to make 100% pure alcohol (or as close as I can get, ie 90% or something like that) through distillation, to add to other drinks. My question is this — if the sole purpose for my project is simple alcoholic content, is there any disadvantage to using sugar solution and yeast, over hops/corn/potatoes/etc? I will distill the alcohol later so would using sugar solution affect alcohol production negatively? Sorry if this is OT, I’m not sure if this is a purely beer-brewing newsgroup….but surely someone out there must know. Thanks very much, — TJ — "I haven’t failed, I’ve just found 10,000 ways that won’t work"

When your making pure alcohol It really dosent matter what you use for your "wart" be it potatoes, corn, rice, grains or sugar. When you disill the alcohol out of the fermented wart,3 to 5 times to get close to 100%, most of the flavor which would be separated from the alcohol. The only thing to worry about is that the yeast has enough nutrients to survive in a pure sugar solution in order to complete fermentation. But additives are sold in brew shops which add nutrients to the wart that the yeast feeds on. This problem redily rears its head when brewing honey mead. Since honey does not have much stuff that the yeast feeds off of, it falls out of suspension and stops the fermentation process. Another thing to be weary of is that the distillation process has to be controlled pretty closely. The temperature of the boiling/distilling process has to be acurate to extract the right alcohol. Im not sure about the proper temperatures to use but I know its crucial in order to extract the right alcohol. If your temps are off in the distilling process you can ectract bad alcohols which can lead to bad side effects such as headaches or even worse. You could be actually making poison rather than a drink. Another thing to be aware of is that its severely dangerous to distill. The more times you distill your alcohol the more concentrated and pure it gets and it can actually explode when nearing the 90% range. Therefore it is illegal to distill your own alcohol.

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Three recipes from Wheeler using amber malt . I haven’t tried any but put a couple of pounds in my dark beers. A friend did a nice brew using half amber , half pale. These recipes are for 25 litres  sorry about the metric ! Saunderton Stout Amber malt 4kg Black malt 100g Chocolate malt 200g Copper hops ; 70g Challenger Wheelers Entire Pale malt 2.5 kg Amber malt 2.5 Kg Chocolate malt 2.5 Kg Black malt 400g Goldings hops 150 g Old Dorchester Ale Amber malt 4.6 Kg Chocolate malt 2.3 Kg Goldings hops 100 g All hops are for the full two hour recommended boil.

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No problems with metric from my side, Peter. I live in metric country (Germany) I have two books from Wheeler and brewed a couple of recipes from his books already… Gregor – Hide quoted text — Show quoted text – Three recipes from Wheeler using amber malt . I haven’t tried any but put a couple of pounds in my dark beers. A friend did a nice brew using half amber , half pale. These recipes are for 25 litres  sorry about the metric ! Saunderton Stout Amber malt 4kg Black malt 100g Chocolate malt 200g Copper hops ; 70g Challenger Wheelers Entire Pale malt 2.5 kg Amber malt 2.5 Kg Chocolate malt 2.5 Kg Black malt 400g Goldings hops 150 g Old Dorchester Ale Amber malt 4.6 Kg Chocolate malt 2.3 Kg Goldings hops 100 g All hops are for the full two hour recommended boil.

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Here is a recipe I have used using Amber malt . It was in 1992 so my recollections of the outcome are a little hazy ! 9 lb crushed pale malt 9 ounces amber malt 2 ounces Fuggles + 1 ounce Goldings    (2 hours) 1 ounce Goldings (20 min ) 1 ounce Goldings after boil had finished in lieu of dry hopping. Looking through the records I still have , most of the time I used Amber malt as a sort of halfway Crystal malt , replacing the Crystal with twice the weight of Amber. I remember a nice biscuity taste. But for a few dark brews I used quite a high percentage.

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thanks for checking out, Peter! I appreciate it! It would be phantastic if I could manage to get a few sacks from your source. Gregor – Hide quoted text — Show quoted text – I buy my malt from a local microbrewer who happens to be a personal friend.I get it at cost on a cash in hand basis i.e.not a commercial transaction.I will make enquiries on your behalf but I feel that the price I pay is the bulk buying price. I used to go to the Beeston maltings where I paid

Is this the place to sell my brewing stuff?  I am in Pembrokeshire if interested. — ‘The more Pooh looked; the more Piglet wasn’t there!’  A.A.Milne Web:- www.daviv.com  Videos of badgers, birds and foxes.

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Hi Dave, This group is primarily for discussing topics relating to beer brewing. If a member has some equipment that may be of interest to the group, most of us consider it OK to mention it. As a group member for quite some time now I also realize that most do not want this group to become like a bulletin board. If your only purpose is to sell something, there are better places to do so. JMHO, Cheers, Tom

– Hide quoted text — Show quoted text – Is this the place to sell my brewing stuff?  I am in Pembrokeshire if interested. — ‘The more Pooh looked; the more Piglet wasn’t there!’  A.A.Milne Web:- www.daviv.com  Videos of badgers, birds and foxes.

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yes indeed.  the NG is full of brewers who are always looking for adding to their equipment.  I don’t have a problem with it if someone is selling their stuff..  It is on topic, so go for it.

– Hide quoted text — Show quoted text – Is this the place to sell my brewing stuff?  I am in Pembrokeshire if interested. — ‘The more Pooh looked; the more Piglet wasn’t there!’  A.A.Milne Web:- www.daviv.com  Videos of badgers, birds and foxes.

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Good God!! A fellow British brewer!! What are you selling?? Andrew

– Hide quoted text — Show quoted text – Is this the place to sell my brewing stuff?  I am in Pembrokeshire if interested. — ‘The more Pooh looked; the more Piglet wasn’t there!’  A.A.Milne Web:- www.daviv.com  Videos of badgers, birds and foxes.

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Good God!! A fellow British brewer!!

Pop along to www.smartgroups.com and search for the "UK Homebrew" list. Regards, Dave

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