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Brewing Beer
Wed, Apr 26 2006

Topic: Barley Flour Beer
I have been drinking the barley flour beer. I had thought I would not like it because I used raw barley flour, but it tastes very nice, in a lighter, more fruity-like way. Perhaps I will continue to use the uncooked flour after all.

Posted Charlotte O'Neil at 8:21 PM BST
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Thu, Apr 6 2006

Topic: Barley Flour Beer
After I poured the batch of malt beer #3 into bottles, I then poured the barley flour fermenting liquid into the large plastic container that I had poured the malt beer out of. There was still a lot of yeast sediment at the bottom, although the barley flour beer was already bubbling away. I wonder why regular brewers say they have so much trouble with bacterial contamination? A good, strong yeast should be able to knock out any unfortunate bacteria that wandered into a yeast's meal of sugar. Perhaps specialty beer yeast is not as robust as bread yeast?

I strained the barley flour liquid through 4 layers of cheesecloth/muslin to remove the coffee grounds that were in it. It was a long and tedious process, and when I was through, I couldn't add the sediment to my bread dough as I had been doing because of the coffee grounds. I like the color the coffee add to it, but next time I'll make a dark cup of coffee to add to the blend rather than the ground coffee itself. It still looked rather thick, so I added another liter of water to it, making the sum total of water for this batch 4 liters.

Posted Charlotte O'Neil at 12:01 AM BST
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Sun, Apr 2 2006

Topic: Barley Flour Beer
I bottled the Barley Flour Beer. It looks and smell fine but I am uncomfortable with the idea of eating raw flour, which is what I started out with (barley flour). Next time I will roast the barley flour before starting to ferment it. I put the dregs into the bowl of bread dough I always have going. Btw, you want to know how to make great bread? Use the leftovers from beer brewing. It makes a beautiful, light bread that rises easily, even with heavy grains like whole wheat and rye.

Posted Charlotte O'Neil at 12:01 AM GMT
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Sat, Apr 1 2006

Topic: Barley Flour Beer

I only have 3 liters of water fermenting with the barley flour now, because that's all I had room for in the bucket I'm using. I'll add more water later. The flour has dissolved completely, it is fermenting well and has a nice smell. It looks darker than the other brews, no doubt because of the Tablespoon of coffee I added. I'll have to fiter that out before bottling. I'll filter this brew when I pour it in the larger container and add the full amount of water.

Posted Charlotte O'Neil at 1:03 PM GMT
Updated: Sat, Apr 1 2006 1:05 PM GMT
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Sun, Mar 26 2006

Topic: Barley Flour Beer
I got a 500 gram bag of barley flour at the health food store (about 1 1/10 pounds in weight) at a cost of #.76 (about $1.32 at today's conversion rate) for 500 grams. So, now I wonder, with sugar at #.75 -- could I make beer with barley flour and sugar, instead of the malt extract (#1.09 for a pound which produces a half gallon of beer.)?

I put:

] the 500 grams of barley flour (about 1 liter on a liquid measuring jug), mixed with
] 2 liters of warm water and some yeast from another bottle of beer already made into a plastic bucket. I covered it with a plastic shopping bag, secured with string. I will have a better airlock when I transfer it to the large plastic container that is still holding the fermenting malt extract beer.

Then, I put in a saucepan and brought to a boil:

] 1 liter of water
] 1/2 kilo white sugar (1.1 pound or 500 mls on the liter measure, cost #.35 or US$.53).
] 250 grams (tad over half a pound) of brown sugar (cost #.50 or US$.75).
] 1 Tablespoon carob powder (minimal cost -- I'll round up the final cost to include the small bits.)
] 1 Tablespoon of mixed spice ( " )
] 1 Tablespoon of ground coffee ( " )

I added the sugar water to the barley flour water in the bucket. I made sure it was not too hot, and then I added some more yeast sediment. After I bottle the malt extract beer in the large plastic container, the container will have a lot of yeast at the bottom of it. I'll pour the barley flour liquid in that and add more water then.

Posted Charlotte O'Neil at 7:55 AM GMT
Updated: Sat, Apr 1 2006 1:01 PM GMT
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