Topic: Bread Beer
I bottled 3 pints of the bread beer. I added 1 teaspoon of cane molasses for each pint bottle, and added a small bit of yeast sediment left over from the Rice Beer (Saki) that I bottled yesterday.

Topic: Bread Beer
I added a liter of sugar-water to the bread beer for good measure, although that wasn't done to a specific recipe so it is harder to guage proportions than in the other brews -- I just took the stale bread and covered it with water. Next time, I should grind the stale bread into a flour consistency first so I can measure it by the tablespoon.

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: 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: 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.