February 10, 200917 yr Peanut butter and honey, thank you very much. I also like peanut butter on toast. I'm not a fan of jelly with my PB.
February 10, 200917 yr QUOTE (DABearSoX @ Feb 10, 2009 -> 04:41 PM) I am using the PB2 b/c I have herd mixed and mostly bad results when using nut extracts (thats what she said). I came across this thread and thought I would give it a try http://www.homebrewtalk.com/f12/peanut-but...t-butter-61538/ That's an interesting thread, and it convinced me that peanut butter stout is a worthwhile pursuit. Also, some decently beergeeky folks on that site, which is great. I Loved the dancin' banana shorthand inquiry about possible strategy of using a weissbier yeast strain and high fermentation temperatures to get some banana notes - and loved it even more when the other poster knew exactly what he was talking about. Homebrewers are swell folks.
February 10, 200917 yr QUOTE (Kid Gleason @ Feb 10, 2009 -> 04:10 PM) Peanut butter and honey, thank you very much. I also like peanut butter on toast. I'm not a fan of jelly with my PB. Ohhh, good call. Toast, crunchy peanut butter, and I've got some Prickly Pear honey that has just a little extra spice to it. Awesome. Wow, you can tell I have a cold, I'm craving comfort foods.
February 10, 200917 yr QUOTE (NorthSideSox72 @ Feb 10, 2009 -> 03:59 PM) LOL Yes, I meant lambic, not limbic. Slip of the keyboard. the text to speech program i am playing with sounded like limp dick
February 10, 200917 yr Author QUOTE (Texsox @ Feb 10, 2009 -> 10:04 PM) I was wondering at what stage would be optimal to introduce the flavoring. Also, those things are sweet, it may be tough to control the sweetness. I do know it takes fewer grapes to flavor a jelly than strawberry. Which is why grape jelly or lam is so damn cheap. I'd be looking at grape flavor even though I think strawberry would make a better beer. The later in the process tends to be better to add flavoring. Primary fermantation knocks out a lot of flavor compounds so you try to introduce the flavor closest to bottling/kegging as possible... The natural fruit flavorings i am speaking about have no sugar in them, they rely on the residual sugars left in the beer to bring out the sweetness... I plan on mashing at a higher temperature which produces more unfermentable sugars which will leave it a bit sweeter. Using real fruit or the concentrate which has sugars in it will start fermentaion again and tend to dry out (less sweet) the final product... Those snow cone flavorings probably use artificial sweeteners which are unfermentable so they may make the beer end up too sweet... all in all this is going to be an experimental brew, hopefully making me the only expert when it comes to a PB&J porter
February 10, 200917 yr QUOTE (SoxFan1 @ Feb 10, 2009 -> 03:52 PM) ^^^^ You da man! A big glass of milk goes extremely well with it as well.
February 10, 200917 yr This is gonna sound strange, but I love cruncy pb and grape jelly on Cinnamon Bread. It works really well together. The things you come up with at 4am and drunk.
February 11, 200917 yr Author QUOTE (Jimbo's Drinker @ Feb 10, 2009 -> 10:57 PM) The things you come up with at 4am and drunk. ha, like a PB&J Beer
February 11, 200917 yr 2+ pages and not one Goober Grape reference? I'm losing faith Soxtalk.... By the way...Goober Grape is for the laziest people on Earth. Ooooohhhh, I can't be bothered to open up TWO jars. Edited February 11, 200917 yr by CanOfCorn
February 11, 200917 yr Author i have never tried that stuff...it always looked so interesting when I was a kid but my mom never got it b/c she said it was a ripoff Good old Aldi peanut butter and preserves for me
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