Cedar Rapids Brewing Society

In. One beer.


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I'm so in. One kick ass cereal killing beer.


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In, one beer

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In for one, Bob.

I am planning to enter one.

One for me as well.

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I'm in, for one or two.

I plan to make one.

I'm in for at least one.

wyzzyrdd wrote:I am planning to enter one.

And it is bubbling way in the primary. Five pounds of breakfast cereal in the mash yielded about 17 gravity points. Not too bad.

I should be able to brew something over the RC Christmas break. Assuming that is the case Mid February is enough time to let the artificial preservatives and flavors mellow out!

Fred

So.. anyone have any friendly advice on "dry hopping" -- minus the hops, likely--- cereal in a "secondary"? I need more of that sickly sweet artificial flavor, but I'm afraid I'd ferment out in a secondary start. Maybe if I do it cold in the keg? I hate to have to kill the yeast with sulfites, but I guess I could. This one look like it is going to be a force carb job regardless.

Oddly enough it's a pretty good smelling beer, but I don't know except for the color if anyone would believe there is a pound of cereal mashed in already...

If you are force carbonating, I wonder if you couldn't use a stabilizer. Like what winemakers use to stop the fermentation....and then dry with cereal.

UndeadFred wrote:So.. anyone have any friendly advice on "dry hopping" -- minus the hops, likely--- cereal in a "secondary"? I need more of that sickly sweet artificial flavor, but I'm afraid I'd ferment out in a secondary start. Maybe if I do it cold in the keg? I hate to have to kill the yeast with sulfites, but I guess I could. This one look like it is going to be a force carb job regardless.

Oddly enough it's a pretty good smelling beer, but I don't know except for the color if anyone would believe there is a pound of cereal mashed in already...

Sulfites do three things. Kill spoilage organisms; protect against oxidation; prevent grape juice from turning brown. All wine yeasts are tolerant of sulfites. And as far as I can tell, ale yeasts tolerate it pretty well when I use sulfite sprays to sanitize primaries.

Sorbate inhibits yeast reproduction, so if you put sorbate into a product that has completed fermentation, it will not start to ferment again when you back sweeten the product.

daryl wrote:If you are force carbonating, I wonder if you couldn't use a stabilizer. Like what winemakers use to stop the fermentation....and then dry with cereal.

I have successfully used potassium sorbate when I back sweeten meads and ciders and then force carbonate in a keg.