Easy Homebrew for When the SHTF or During Hard Times

Thanks, man. I appreciate the info.

Price of admission.
Car crashes happen, too.. but I'm still driving.

Only the tards want to get rid of guns.

He missed me the first time..

You'd be surprised at how many hunters get shot while turkey hunting.
Here in Tennessee, we hunt in camo with no blaze during turkey season.
The newbs get excited.
It happened on a game reserve.. too many people.
I don't hunt them anymore.

I look nothing like a turkey.

Last Edited by Waterbug on 02/22/2013 07:17 PM

I am allergic to grains, so I would need to substitute molasses for the malt syrup. How much would I need? I don't know how much a "can of malt syrup" holds.

Also....I looked and couldn't find out...is malt made from barley? Sorry, city gal, I guess.

Thanks in advance....very intrigued. I'm thinking molasses and organic sugar, and then I will serve it with paper umbrellas. LOL

The cupboard, where you stored it when you bought it this week???

:-)

It's a 16oz can. You could probably substitute molasses but I'm not sure it would taste like beer.

Use five pounds of Honey. Best stuff you ever tasted (Mead)

Thank you!
Someone else (Belgian?) mentioned the molasses and a flavoring to go with it.

If I can't drink the original recipe, due to grains allergy, then it will have to taste different. Who knows, I might like it. ;-D
Thanks for your reply.

Yes, this sounds good, too, but it would be expensive for the honey and I would probably rather just eat it. It does sound really good, though. ;-D

Could sorghum work?

Hi Tandym,

You can make malt syrup. This thread got me to go research it. The first bit of good info came from wiki. I'm typing from my phone so I can't do links for you.

Just think of the other stuff you can make or flavor with malt... Drinks, candy and even mix dried malt with powered milk for making some malted milk balls. Yum.

3.3 lb Sorghum syrup
.5 lb Rice syrup solids
1 oz cascade hops 5 min into boil
1 oz cascade hops 15 min into boil
1 oz cascade hops 2 min before the end of the 60 min boil.

OG = 1.064
FG = 1.012

A nice 8% delightful brew

I fermented for 13 days, and now I'm bottle conditioning ( so fare 2 days in). I carbed some with tabs and some with maple syrup.

I tried one last night just to see what it tasted like, and it was surprisingly pleasant tasting for being so young - The only thing is (and this may not be a bad thing) it tasted more like wine than beer. It had a very distict dry wine taste. This is the first time I have ever used rice syrup solids, and my question is - is that why it tastes like wine, did I make a sorghum saki on accident? Thanks in advance for your responses

[link to www.homebrewtalk.com]

Bird-shot just bounces off that material doesn't it? (at almost any distance other than 'point blank' for a shotgun)

Prairie chickens could be netted if you wear that, otherwise a .22 works fine. I pack a camera these days. The deli has lots of cooked chicken already.

I suppose the stepping on the wings and pulling on the feet real hard is not the way to clean them.

Only ever shot one hunting partner, doc gave me shit said I shouldn't have gutted and cleaned him before coming for help.

Last Edited by MHz on 02/22/2013 11:09 PM

Oh blow it out your ass.. I drank Bourbon during firefights.. Im here those fuckers aint!

Get a god damn grip.. no ones talking puking passing out drunk you asshole.

And don't try to deny you are a fucking asshole.. only a fucking asshole would be roaming around trying to steal other peoples shit.

You won't last long doin that.. promise.

Now get the fuck out of here you scumbag thief.

Word! Thanks for the simple recipe!

Sorghum is a good alternative to barley to make it gluten free.

I'm spoiled with Heady Topper right now, but when TSHTF, it sure doesn't hurt to be the guy in town supplying beer. In the olden days, brewers were just a step below royalty; every town needed one to survive.

He's gonna get you from a mile and a half with his .50cal.
Sniper.

Been watching too much TV, I think.

Poor craig...somebody will shoot him and steal all his beer kegs when the apocalypse comes.

Or turn him into a beer-making slave.

Why did you even make that? There's not any barley malt!
I'm not suprised that it tastes like shit.

You should use that corpse water from the hotel water tank.

It'd be like a Lambic beer I bet.

It's gluten free. (& as you said - beer free...)

for brewskies

OK did not find Malt Syrup at Walmart...bought only thing I could find...malt vinegar...will this work? If not suggestions on where to find this ingredient easily? Bought some quick instant barley to add as well...now to also find some hops locally and might be set for the easy homebrew method...and btw thanks for the post :)

I imagine you could tweak this recipe too, add some apples or something...

???

Last Edited by Saddletramp on 02/23/2013 08:04 PM

Malt vinegar????
The best malt syrup for your money is at Williams brewers supply, and beer brewing supplies at E.C. Krause, for the last 10 years this is where I go to.

look here:
[link to www.austinhomebrew.com]

The malt syrup is basically a sugar. You are fermenting sugars into alcohol.

The instant barley needs to be "Mashed" - basically make a large tea bag and let it soak at 150 - 160 degrees Fahrenheit for an hour.

hops adds bitterness, aroma, and is a preservative.

bump


lots of good easy recipees in this thread lets keep it going
for the sake of beer

Where you can find Blue Ribbon malt syrup?