I made a 100% rye dunkelrogen. I didn't do a protein rest. I didn't do a mash out. The result: thick, syrupy beer. Tastes as good as it sounds. But I don't toss beers. I spend too much time, energy and money on my brews to just chuck them out.
At the moment I'm thinking of using these rye beers to bake bread, cook chili con carne, make some beer-battered fish and chips and other assorted recipes.
But what about you guys? When you just can't stand drinking a beer, what do you do with it (apart from pouring it out)?
Post #2 made 15 years ago
marinade?
Cube:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:
Post #3 made 15 years ago
Give it to friends/strangersGrainWaterYeast wrote:I made a 100% rye dunkelrogen. I didn't do a protein rest. I didn't do a mash out. The result: thick, syrupy beer. Tastes as good as it sounds. But I don't toss beers. I spend too much time, energy and money on my brews to just chuck them out.
At the moment I'm thinking of using these rye beers to bake bread, cook chili con carne, make some beer-battered fish and chips and other assorted recipes.
But what about you guys? When you just can't stand drinking a beer, what do you do with it (apart from pouring it out)?
Last edited by stux on 11 Jul 2011, 22:16, edited 5 times in total.
Fermenting: -
Cubed: -
Stirplate: -
On Tap: NS Summer Ale III (WY1272), Landlord III (WY1469), Fighter's 70/- II (WY1272), Roast Porter (WY1028), Cider, Soda
Next: Munich Helles III
5/7/12
Cubed: -
Stirplate: -
On Tap: NS Summer Ale III (WY1272), Landlord III (WY1469), Fighter's 70/- II (WY1272), Roast Porter (WY1028), Cider, Soda
Next: Munich Helles III
5/7/12
Post #4 made 15 years ago
I put a chicken in a plastic container with 1/4 cup of salt, 1/4 cup of sugar and whatever spices turn me on. Fill with crappy (infected) beer. By the next day the solution is drawn into the chicken and I do a (beer can) chicken. http://simplyrecipes.com/recipes/beer_can_chicken/
I also grill brats (or any sausage) placing the half cooked sausages into a slow cooker containing beer, 1 lb. of butter, sliced onions and sweet peppers. I slow cook that all day and when I am hungry I place the bratwurst in a bun with the onions and peppers on top. This concoction can sit all and be ready when you are.
I must note that this is what friends told me since I never brewed a bad beer!
I also grill brats (or any sausage) placing the half cooked sausages into a slow cooker containing beer, 1 lb. of butter, sliced onions and sweet peppers. I slow cook that all day and when I am hungry I place the bratwurst in a bun with the onions and peppers on top. This concoction can sit all and be ready when you are.
I must note that this is what friends told me since I never brewed a bad beer!
Last edited by BobBrews on 12 Jul 2011, 02:07, edited 5 times in total.
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
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- SVA Brewer With Over 100 Brews From United States of America
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Post #5 made 15 years ago
Give it to one of our NZ friends and they could run it through a still for you.
Part of the NoAd brewers
My mum says I'm cool.
My mum says I'm cool.
Post #7 made 15 years ago
Now that's an ideahousecat wrote:Give it to one of our NZ friends and they could run it through a still for you.
Last edited by shibolet on 12 Jul 2011, 14:01, edited 5 times in total.
Cube:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:
Post #8 made 15 years ago
Use it to fill Slug traps.
Why is everyone talking about "Cheese"
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- SVA Brewer With Over 50 Brews From Great Britain
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Post #9 made 15 years ago
I have heard the hops make distilled beer taste no good.. but I did know an old guy who said he used to get the dregs from the pubs drip tray bucket and distill them.. you wouldnt see me tasting it thoughhousecat wrote:Give it to one of our NZ friends and they could run it through a still for you.
Last edited by deebo on 12 Jul 2011, 15:03, edited 5 times in total.
Post #10 made 15 years ago
You need one of these http://www.leylandhomebrew.com/item2016.htm
Last edited by Yeasty on 12 Jul 2011, 15:37, edited 5 times in total.
Why is everyone talking about "Cheese"
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- SVA Brewer With Over 50 Brews From Great Britain
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Post #11 made 15 years ago
That's a thought, but I just don't want to risk screwing up a perfectly good batch of beer. "The sins of the father being visited upon the son," and all that sort of thing.deebo wrote:Could you blend it with a lighter beer?
BobBrews - That chicken recipe looks both ridiculous and ridiculously awesome! Shoving a can of suds up a chicken's butt and then roasting it...who the hell thought up that concept?! I've already convinced my wife that Sunday dinner this week will be a chicken rectally violated by rye beer in a can. The only drawback is that I have to buy and drink a can of mass-produced swill...
Last edited by GrainWaterYeast on 12 Jul 2011, 20:27, edited 5 times in total.
Post #12 made 15 years ago
These chickens turn out awesome,they look like you too them off a spit.
AWOL
Post #13 made 15 years ago
ok, so what beer would you guys choose for your beer but chicken?
i've got a smoked mild that i think would fit perfectly.
i've got a smoked mild that i think would fit perfectly.
Cube:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:
Post #14 made 15 years ago
GrainWaterYeast,
I have had the same problem. I now wait outside a liqueur store and ask some stranger to buy me a six pack of mega swill! Actually I just use a empty soda can now! I have a (store bought) can holder to steady the can and bird. Remember to fill the can with some beer garlic, sage, thyme or whatever you like. The weight helps steady the bird. I spray on a little oil in a can or just rub the naked breasts (oops sorry) raw bird with olive oil and sprinkle herbs or seasoning on the naked breasts (sorry again, damn)! This crisp's the skin up a bit. I also put a tin foil bowl or pie plate under the bird to keep the fat from flaring up! Look it up on the web. Cheer's
I have had the same problem. I now wait outside a liqueur store and ask some stranger to buy me a six pack of mega swill! Actually I just use a empty soda can now! I have a (store bought) can holder to steady the can and bird. Remember to fill the can with some beer garlic, sage, thyme or whatever you like. The weight helps steady the bird. I spray on a little oil in a can or just rub the naked breasts (oops sorry) raw bird with olive oil and sprinkle herbs or seasoning on the naked breasts (sorry again, damn)! This crisp's the skin up a bit. I also put a tin foil bowl or pie plate under the bird to keep the fat from flaring up! Look it up on the web. Cheer's
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
-
- SVA Brewer With Over 100 Brews From United States of America
-
Post #15 made 15 years ago
You could just do it by mixing in the glass to see if it works out (assuming you have a couple of taps)?GrainWaterYeast wrote:That's a thought, but I just don't want to risk screwing up a perfectly good batch of beer. "The sins of the father being visited upon the son," and all that sort of thing.deebo wrote:Could you blend it with a lighter beer?
Last edited by deebo on 12 Jul 2011, 21:07, edited 5 times in total.
Post #16 made 15 years ago
Deebo - I haven't actually made the leap to kegs and taps. I'm one of those guys who started with Coopers kits and, as a result, has a mountain of Coopers plastic bottles available. Like, over 100. So every time I consider going to kegs, I think of all the money invested in those bottles that would go to waste PLUS all the money that it would cost to buy kegs, hosing, widgets, wazoos and whatever else.
But, having said that, yeah, I could sacrifice a bottle of beer in a mixing experiment.
BobBrews - The beer butt bird is on the menu for Sunday dinner! I have a can of mega-swill (and I'll take one for the team by drinking it) which will get filled with bad rye beer (and other seasonings as per you suggestion). Maybe if it turns out well, I'll post some pics to inspire others...
But, having said that, yeah, I could sacrifice a bottle of beer in a mixing experiment.
BobBrews - The beer butt bird is on the menu for Sunday dinner! I have a can of mega-swill (and I'll take one for the team by drinking it) which will get filled with bad rye beer (and other seasonings as per you suggestion). Maybe if it turns out well, I'll post some pics to inspire others...
Post #17 made 15 years ago
Here is Sunday dinner. Bad beer put to great use! Thanks, BobBrews!
Although the rye flavor of the beer didn't penetrate the meat as well as I hoped (so next time I think we'll marinate the inside of the bird beforehand), the meat was as tender and juicy as you could ever hope, and the skin was salty, crispy and fantastic.
Next up is pizza dough using rye beer instead of water.
Although the rye flavor of the beer didn't penetrate the meat as well as I hoped (so next time I think we'll marinate the inside of the bird beforehand), the meat was as tender and juicy as you could ever hope, and the skin was salty, crispy and fantastic.
Next up is pizza dough using rye beer instead of water.
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Post #18 made 15 years ago
GrainWaterYeast,
Looks great! Next time invite me! I always brine beer can chicken to keep in the moisture. I don't always get penetration with the flavors. I guess we have to over flavor but I hate to take a chance!
Looks great! Next time invite me! I always brine beer can chicken to keep in the moisture. I don't always get penetration with the flavors. I guess we have to over flavor but I hate to take a chance!
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
-
- SVA Brewer With Over 100 Brews From United States of America
-
Post #19 made 15 years ago
Another trick is to peel the skin back and rub some of your spice under it.
AWOL
Post #20 made 15 years ago
Lylo wrote:Another trick is to peel the skin back and rub some of your spice under it.
OOOhhh Matron !!!!
I think we should lock this thread before BobBrews has a heart attack..
Last edited by Yeasty on 19 Jul 2011, 05:08, edited 5 times in total.
Why is everyone talking about "Cheese"
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- SVA Brewer With Over 50 Brews From Great Britain
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