Topic: Chocolate Oatmeal
I poured the chocolate-oatmeal beer into the jug and added more water.

Recipe, with corrected amount of water:
***4 2/3 quarts of water***
200 grams brown sugar
200 mls on the liter measure of oatmeal flakes
teaspoon mixed spice
tablespoon of raisins
tablespoon of cocoa

Topic: Watershed
I just came across a recipe and instructions for beer-making that is similar to what I make, and I found out that I am not using anywhere near enough water, by more than half the amount of what I should have been using, in all my brews. That explains why everything is coming out so thick.

So I have increased the water and sugar in the Malt Extract I am making right now, (batch #5) so it is 13 liters, instead of 5, and I will have to go through all the other bottles of beer and add more water to them, along with some extra sugar to compensate for the extra water.

So, if you are looking back at the previous posts for information about brewing beer, disregard the recipes instructions for amounts of water used, and figure you have to multiply the amount of water by 2 1/3 (approximately) and possibly add more sugar.

We interrupt this blog to bring you an announcement. My beer-drinking partner insists that what this blog needs to give it dynamic tension is a picture of his good self drinking the beer, so, here is George drinking beer....

Topic: Rice Beer (Saki)
The rice beer is very thick. I am going to double the amount of water in it to 12 liters. I think I am reluctant to put so much water in at first because it doesn't seem possible you can get so much beer out of such a small amount of grain -- 300 grams -- less than a pound -- of rice flour making nearly 3 gallons of beer.

Topic: Malt Extract
I started another batch of beer using malt extract, batch #5. I used 2 1-pound (454 gram) jars of malt extract, so this will be double the size of the previous batches. Here's the recipe I made:

2 jars of malt extract
5200 mls water
contents of 1 capsule of St. John's Wort.
contents of 1 capsule of hawthorn berries
pinch of black pepper
1/2 tsp vanilla
10 Tablespoons cocoa
20 Tbls sugar
yeast sediment from a previous batch of beer

Topic: Bread Beer
I filtered the bread beer through two layers of muslin/cheesecloth while pouring it out of the smaller (3-gal) jug and into the tall thin glasses to finish secondary fermentation and throw down a sediment.

Topic: Rice Beer (Saki)
I am going to try to make the rice beer (Saki) today, from the rice flour that was given to me. I still can't find any recipes for making a gallon at a time, so I'll experiment. I took 300 grams of rice flour, 600 mls of sugar (as measured on a liter measuring jug) and 6 liters of water. I let it soak for awhile and then strained it, getting about 5 liters of rice liquid. I poured some yeast sediment from another batch into it, and now I'll leave it to ferment for a week.

Quince Ale
We drank a bottle of quince ale that I made about 10 days ago. I poured some brewing beer from another batch into a liter of quince drink I'd made from a syrup left over from making quince jam. I let it set in primary for a week and then racked into two 1-pint bottles. It didn't taste anything like quince jam usually tastes, but it was very good and we enjoyed it. It didn't feel like it had as much of the alcoholic content of the previous beers, but it had some alcohol in it.

Topic: Chocolate Oatmeal
I started a Chocolate Oatmeal Beer today. Recipe was:

2 quarts of water
200 grams brown sugar
200 mls on the liter measure of oatmeal flakes
teaspoon mixed spice
tablespoon of raisins
tablespoon of cocoa

I put the oatmeal in the blender and blended on high until it became a flour. Put it under the grill for a few minutes to lightly toast it. Burned a little bit on the edge. I put the brown sugar in some of the water and brought it to a boil with the spice and cocoa. The raisins I put in the blender with a little of the water to chop them up as much as possible. I put everything in containers and added some of the liquid from the bread beer.

I may get some molasses for making beer. I think it would be less expensive to use molasses and white sugar rather than brown sugar, which is white sugar with the molasses already mixed in.

Topic: Bread Beer

I smushed the soggy bread, added 1/2 kilogram (a little bit over half a pound) of dark brown sugar and another liter of water and poured it into a couple glass jars and put airlocks on them. I put a tablespoon of ground coffee into a cup of water, added a tablespoon of mixed spice, a couple orange peels and a banana peel, and a few pieces of pineapple rind, brought that to a boil, then cooled it and strained it into the bucket with the fermenting bread.

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.

Topic: Malt Extract
I poured malt beer batch #3 into bottles. I had left orange peels in it, so I had to filter them out. I can't remember if I did it on purpose or by mistake. The orange peels would have been to add bitterness to it, but I'm more and more coming to the opinion that I have no interest in adding bitterness to it. If it's too sweet, I'll cut down on the sugar. But so far, it's been fine, at least for me.

Topic: Oat Beer

We drank most of the liter of oat beer tonight. It tasted great when I tried it earlier in the day, and I wondered whether to keep it for 3 weeks like the instructions had said for bottle conditioning, or whether to go with "If it tastes great, drink it now". Finally, the fact that I will need the extra soda pop bottles when I bottle the malt extract beer either tomorrow or the day after made the decision. I kept a small amount of the oat beer in a small plastic bottle. In two weeks, I'll taste it and see how it would be if I'd waited longer. It was only a week in the primary fermentation and 3 days in the bottle conditioning (soda pop bottles with screw-on top). I have no way of measuring the alcohol, but it seems more than the same amount of commercial beer would have. It is also very filling, especially when we got down to the bottom of the bottle.

Topic: Bread Beer
I have read that Egyptian workers on the pyramids were paid with bread which they also used to make beer, so I decided to make a quart of beer out of stale bread. I filled up a bucket with pieces of bread, covered it with with water and added a splash from another fermenting beer for yeast.

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.

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.

Topic: Oat Beer
Bottled the liter of oat beer.

I found out that this stuff is called "extreme beer", although, after looking at some of the definitions of extreme beer, I think I would call "women's beer" a particular subset of extreme beer. It has no hops and is not brewed for high alcoholic content, although it does seem to have more alcohol than regular beer. Why it seems to have this bigger "kick" than regular beer, I don't know. It's nothing I've done intentionally, so I wouldn't know how to re-create it or remove it.

Another name that can be applied to it is "ancient ale", though my beer-drinking partner calls it "African beer". We in Western societies think this skill is "ancient" because made beer this way for a thousand years, but in Africa, it's just "beer", and it's still made by women. They make it for their families, and also sell it in taverns called "shabeens".

Topic: Malt Extract
I poured the fermenting liquid from batch #2 of malt beer into plastic bottles with screw-on tops. It is very opaque and murky-looking. No wonder women called it "food" when they made beer -- you'd have a hard time passing this stuff off as liquid.