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.