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Posts by MaryB

Many top the fermenter off with bottled water which should be pretty sanitary. In brewing sterile conditions never exist, a single dust particle could hold a LOT of wild yeast spores for example.
Simple version from my childhood   2 pounds ground beef 1 medium chopped onion 1 can condensed tomato soup(Campbell's!) sugar to taste Black pepper to taste, I use a LOT   Brown the beef with the onion and pepper(salt is optional but the soup adds a LOT of it) When the onion is tender add the tomato soup and stir it in, let it simmer 20 minutes, add sugar to taste, simmer a bit more.   Serve on a cheap fluffy white bun with hamburger dill slices.
Extract is more expensive... I just made a 11 gallon batch of strong bitter for $35 or so. So 4 cases of good ale for under $10 a case... The brew rig I built for $200  
It was the first clone recipe that popped up lol I am not a huge Guinness fan... and if I did clone it I would go all grain...
This is one of many Guinness clone recipes out on the internet, how to convert this to a syrup?   Guinness Draught clone (5 gallons/19 L, extract with grains) OG = 1.038 FG = 1.006 IBU = 45 SRM = 40 ABV = 4.2% Ingredients 14.5 oz. (411 g) Muntons Light dried malt extract 2.66 lbs. (1.21 kg) Muntons Light liquid malt extract (late addition) 1 lbs. 6 oz. (0.62 kg) English pale ale malt (3 °L) 10 oz. (0.28 kg) flaked barley 1.0 lb. (0.45 kg) roasted barley (500 °L) 12...
Get a good gram scale for weighing it out! Using to much curing salt can and will make you ill!
Sounds like you had an alcohol fermentation going on with all the sugars. Ordinary household dust is loaded with wild yeasts so it is easy for it to happen.   And don't "think" your heating element is good! Toss some water in and turn the crockpot on low. Give it 3-4 hours to stabilize then take the temperature!
No you can't buy a Guinness flavored malt. You can buy the base malt but it won't have the hops and other added malts that give the real flavor of the beer. I am a home brewer and know how beer is made.   I would think a low temp vacuum boil would preserve the flavor and I have done it using my food saver and the liquid inside a canning jar in a water bath. I have the canning jar lid sealer. It was a lot of trial and error to find a temp to drive off liquid but not have...
If is a bright pink it is prague powder #1 for curing bacon etc. http://barbecuebible.com/2014/08/26/guide-nitrites-prague-powder-curing-salts/
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