Liquid Bread (It's good for you)

Do not, under any circumstance, attempt to reproduce any of the various 'banana beers' of central Africa.

Yes. They are that bad.

Brrrr.
 
One last thought. Start out with beers that have a reasonable alcohol content. I'm told by the aficionados at the Agency that the higher the alcohol content, the tougher it is to brew the beer properly.

I understand it gets pretty tough on the yeast.
 
There was a show coming on discovery channel I believe about a brewery. I haven't seen it on in a while. The brewery on the show was called dogfish. If you're looking for some ideas you should check out their site. They have a lot of different types of beer that are lesser known (to me anyway) I was planning on ordering some because no where around here has it. But if your about to start selling some brews I think I will wait for you. I'm all about supporting a fellow forum member!
 
Back when I was homebrewing I came upon an old recipie for chicken beer. With real chicken. I never did get around to making that one.
 
just an aside on the original title, liquid bread.

one of the things you do with yeast bread dough (a high viscosity thixotropic 'liquid') is let it rise. sometimes you beat it back and let it rise again before you bake it.

while letting it rise, it's normally left on the kitchen counter.

most dogs love bread.

many dogs counter-surf for goodies you have, to them, 'abandoned' - which makes them fair game.

as we all know, yeast produces alcohol. dogs are more sensitive to alcohol than we are. we bake the bread which drives off the alcohol & CO2 produced by the yeast.

bread dough yeast loves it at the temp of a dogs tummy. continues making alcohol for a long time. stomach acid doesn't kill yeast. (well maybe in the outer layer, but not deep inside the dough ball.)

while a drunken dog can be amusing, they can be in serious trouble if they have eaten enough to give them alcohol poisoning. it also expands as the other yeast by-product is the aforementioned CO2 gas. you do not want your dog to explode. in lesser amounts you do not want a dough fart propelled dog. you do not want the liquid ex-dough which is expelled with the fart coating everything behind the dog. doggy poo bags are underpowered for this as well.

more dense dough can actually cause a blockage requiring surgery. you do not want to pay the fee a dough-poo covered vet charges to open up and drain your dogs gut. think pin/balloon. said fee includes re-cleaning and sterilizing his surgery, and his and his assistants clothing after hosing themselves down. if your dog eats dough, call your vet immediately. it will give him time to get his team into wet suits and set up an outside surgery area while you are on the way. it will lower your final bill by a bit as well as increasing the chances that your dog will not need surgery and that your dog will survive.

fat-dog1.jpg


do not ask me how i know this.

p.s. - my dog, millie, is fine. (she does not counter surf and it has been decades since i made yeast bread)
 
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Emerson15 said:
There was a show coming on discovery channel I believe about a brewery. I haven't seen it on in a while. The brewery on the show was called dogfish. If you're looking for some ideas you should check out their site. They have a lot of different types of beer that are lesser known (to me anyway) I was planning on ordering some because no where around here has it. But if your about to start selling some brews I think I will wait for you. I'm all about supporting a fellow forum member!
Click to expand...

I'm actually on really friendly terms with the owner of Dogfish. We've been corresponding a bit and he's been helping me out with the logistics of some of this. Great catch though!
 
Voodoo said:
I'm actually on really friendly terms with the owner of Dogfish. We've been corresponding a bit and he's been helping me out with the logistics of some of this. Great catch though!
Click to expand...
Thats pretty cool Voodoo that you know the guy! Keep us updated on your progress and I wish you the best with your brewery.
 
Dogfish Head is indeed an awesome brewery... Sam's a Character for sure... You may also want to check out some homebrew forums or sites for good ideas/input from good helpful folks... When I was still brewing a lot, I'd often check the homebrew forum on beer advocate... some good stuff there...
 
Damn. I didn't read carefully enough. I'm in MD, and thought you were 30 miles or so away. Message already sent. :(
 
Darn it, I forgot AGAIN! My sister the bartender was here today, and all I asked her about was what wood she would prefer me to use in the making of her doll house...she chose cherry, like anyone in my family would. But yeah, I will call her as soon as she is off and discuss it with her. Forgive my interjection as well, carry on talking about Dogfish Head and such. Peace.
 
Bumpty bump :D

The fall season is upon us so that means I actually have a little time to dabble with my home brews. Being a guy who demands a beer with high alcohol content AND flavor like a kick in the teeth, I make mine ridiculously malty. I'm delving into bucket brewing for the first time, so if all goes to plan, I'll have 5 gallons of Dark Devil Ale ready to test by sunday. It should come in around 8-9% alcohol with a lot of malty and chocolaty taste. I hopped it a bit more than I would like initially but I really wanted to make sure I used a good amount of preservative since this was the first time I was making such a large batch. If it needs it, I'll add some in the finishing stage, but I don't strain my fermenting solids. I know a lot do, but I'm lazy.

I generally like to test how the beer is coming along after 7 days then leave it alone for another week and test it again. I usually bottle around week 3 or 4 and condition for 3 or 4 weeks.

I have a friendly competition with my buddy who brews. He, of course, has to buy all the "proper" equipment and measure the alcohol and do a lot of science. It's his nature. He wants measurable consistency. I, on the other hand, just like to let the brew Muses guide me. I make sure my ratios are GENERALLY proportional, but to me brewing a beer is like having a child. I'll love it no matter how it turns out. I take some yeast, a random assortment of sugars, some pure (ish) water, and a little time.
Like most kiddos, it generally turns out pretty good and can sometimes give you a headache:D
 
Well, I still have not talked to my sister... but I did find something anyone who likes brewing might be interested in. Its a book called Clone Brews, I saw it on Duluth Trading first, but I see no reason why you cannot find it used on Ebay for less, or used on Amazon for less. It contains 200 popular brews from around the world, many of which have been, apparently, lost in the sidelines until this book came along...I don't know if that is true or not, the part about this book being the sole reason these brews have re entered mainstream, but I thought I would share it, to make up for my empty promise.... Well, peace, everyone. I wish you the best in your brewing adventures, Voodoo.
David
 
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