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  #21  
Old 07-11-2009, 07:21 AM
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Default Re: How many of us are also Homebrewers?

We always freeze a few cups of spent grain when we brew.

It always makes for an interesting bread - we vary our brew recipies a lot so we are trying different grain combinations which makes for different tasting bread.

and yes... some are toothier than others.

Christo
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  #22  
Old 07-12-2009, 03:41 PM
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Default Re: How many of us are also Homebrewers?

My husband just made his first batch today. Oatmeal stout. The brewing book recommended an ale to start with, but since he doesn't like it much, he didn't see why! So I have several 4 oz bags of the spent grain in the freezer. I don't know how this will taste, since it's quite dark looking compared to the pictures in the Whole Grain Breads book... I put one bag in the fridge to use in a day or so.

Which beers do you all like to use the grains from? (sorry about the syntax, can't figure it out right now proper-like...) It makes sense that some would be better than others. DH doesn't like lighter beers much, so if they're the best, well, I'm out of luck.
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  #23  
Old 07-12-2009, 08:59 PM
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Default Re: How many of us are also Homebrewers?

Hi Elizabeth!

From what I have heard anything works and is desirable. Stouts and ales are methinks particularly good. I have not been picky when I mooched spent grain so...I have taken anything I could get and it all worked. Looking forward to your report!
Jay
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  #24  
Old 07-12-2009, 09:41 PM
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Default Re: How many of us are also Homebrewers?

I'm a pretty avid all-grain homebrewer and make about 10 gallons every two weeks or so. My son is big into the rough and rustic style loafs. I've talked him into using malted wheat, oats and barley of varying toast and roast, along with some spent grains. They're really quite good and I can't believe the amount of spring he can get out of a regular oven, (moistened and lined with quarry tile). The batch he made yesterday was exceptional. I had him use some harvested yeast from a German Alt beer I made and the yeast contributed a surprising amount of flavor. In beer the yeast accounts for 60% or more of the flavor compounds.
I can't wait to get the oven done. All the brickwork is done, time to insulate and cure soon.
I host an annual Oktoberfest party for friends and relatives. In addition to the O-fest beer I brew, potato dumplings, sauerbraten, about 8 different kind of bratwurst and 3 different sauerkraut, I plan on making some Austrian rye loaves with the lager yeast from the beer in my newly operational WFO. Anyone have a recipe for rustic Austrian rye bread? A slice of jadgstwurst, and a little hot German mustard on the rye, mmmm

Mark
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  #25  
Old 07-13-2009, 06:32 AM
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Default Re: How many of us are also Homebrewers?

So how do you harvest the yeast? Since this is the first batch, we haven't gotten that far- it should be bubbling in the basement right about now... Do you harvest yeast from all beers when it goes from the first tub into the second one? Can you freeze it? Do you use it instead of yeast or just as an addition to the ingredients in the bread?
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  #26  
Old 07-13-2009, 10:15 AM
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Default Re: How many of us are also Homebrewers?

I usually put some yeast into a sanitized mason jar when I rack from primary to secondary, being careful to minimize the amount of trub that goes in with the yeast. Trub is all the stuff that settles to the bottom of your beer (grain dust, hop leaves, hop pellet residue, etc). If you can wait until you bottle or keg, the yeast at the bottom of your secondary fermenter will be much cleaner than in primary. I usually just toss it in the fridge until I'm ready to brew a new batch in a couple weeks. I think you can freeze it, but you need to mix it with glycerin or something. I think without the glycerin, the yeast cells will rupture in the freezer.
I don't think you'd want to use brewer's yeast as a substitute for baker's yeast. You could probably add some to your bread, but I would still use baker's yeast. They ferment a little differently and might adversely affect the rise of your bread.
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  #27  
Old 07-13-2009, 02:17 PM
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Default Re: How many of us are also Homebrewers?

We tried it at home. Gave it up to go to Brewer's Apprentice in Freehold NJ. There for the price of the ingredients you can choose from over 300 recipes and brew your own batch of 72 bottles, 22 oz each. They provide all the equipment and temperature controlled fermentation room. Two weeks later we go back and have a bottling party. The steam fired kettles control the heat better than any stovetop batch. Their selection of yeasts and hops is unbeatable. The best part is that they help clean up. The bottle washing machine makes it really easy as does the filling devices. The Brewer's Apprentice - New Jersey's Premiere Homebrew Supply Shop & Brew On Premise! I've been going there for years now. And it all started with a birthday gift certificate from my bride. We've made Irish Larger, IPA, mostly. I am looking to make something this week that won't be as filling. I want to save room for more Pizza.
Now making wine is another story. Ever since my grandfather (s) and my wife's grandfather(s) came to this country wine has been in our families. This year we might even have enough grape to add to our batch. That is as long as the yellow jackets and japanese beetles don't ruin everything first.
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  #28  
Old 07-13-2009, 02:24 PM
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Default Re: How many of us are also Homebrewers?

so if one was to get some nice looking yeast off the bottom of the secondary, could one use it to make more beer if it was the right amount? How long does it keep in the fridge?
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  #29  
Old 07-13-2009, 08:42 PM
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Default Re: How many of us are also Homebrewers?

I was always a bit of a wimp when it came to yeast. I'd buy a new pack for each brew and boil up a little bit of wort a few days before brew day and get the yeast started in a flask with a air stop on it. Those little yeast bugggers would multiply like mad until brewing day.

Nothing like a good batch of yeasties to get a brew going.

I also like to see this thread that I started so long ago getting more actoin!!!

Take care,

Christo
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  #30  
Old 07-13-2009, 09:52 PM
MK1 MK1 is offline
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Default Re: How many of us are also Homebrewers?

Elizabeth,
Current recommended practice is to save the yeast from the primary. The secondary usually contains the variants that help attenuate a beer well but tend to be a lot less flocculant, (cloudy beer). It's not thought desirable to use a secondary any longer. Keeping the beer on the yeast for the full ferment allows the yeast to clean up undesirable compounds that adversely affect flavor. I use a sterile quart mason jar, pour the whole remaining layer (left after racking the beer) in, and refrigerate. The yeast viability lowers over time so if it's been setting too long (month or more) I wake it up with a little of the new wort while I oxygenate and tend to cleanup. The 3rd generation is magic.

Mark
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