I've had this one, and if you like porters, it's a good one.
Ye Olde RevWar/Colonial History/George Washington ping list
George Washington was also one of the United States’s biggest whiskey distillers while he was alive. My kind of man.
I think they ought to make enough to distribute around the country...I’d definitely tip a pint of George Washington’s Ale.
Bump.
I've had this one, and if you like porters, it's a good one.
Ye Olde RevWar/Colonial History/George Washington ping list
What the he** is a Gall? Is that short for gallon?
George Washington’s short beer recipe.
(Edited for clarity and modern measurement.)
Boil a large sifter (about 1 dry quart) of bran hops
in 30 gallons of water (refreshing water as needed)
3 hours, then strain into a cooler and put in 3 gallons
of molasses while the water is scalding hot.
Let this stand until it is little more than blood warm
(1-2 hours), then add a quart of brewer’s yeast.
Then cover it over with a blanket if it is cold out and
let it work in the cooler 24 hours, then put it into the
Cask (36 gallons).
(For a more modern taste, substitute malted barley
for the molasses. Barley is a preferred ingredient
because it contains an enzyme that readily converts
starches to sugars. However, this requires additional
straining, and possibly for the beer to be siphoned off
the precipitate solids before casking.)
Cool. thanks for posting.
Now if I could just grow my own tobacco in MN. to make my own cigars.
I had the idea back that a home brew system could be made much like a side by side washer/dryer combo, and use the same hookups to both vent the CO2, wash out the system after use with city water, and flush the sludge down the drain. Here’s the idea.
The “washer” side is somewhat like a washer, in that it has an agitator to help with the fermentation process. To it you first add, say 20 gallons of purified water, pre-made bottled concentrated wort, additional sugars and yeast. Then you seal the lid with four wing clamps, and set the machine to its ferment cycle.
It then ferments the liquid at optimal temperature, while venting off the excess CO2. The final step is to filter the beer as it is pumped into the “dryer”. The whole process is about two weeks.
The “dryer” side is actually a portable, combination beer keg and refrigerator, and could even incorporate a bottling mechanism, in which a slight teaspoon of sugar (for a little extra fermentation) could be added to an empty bottle, then it was filled with beer, and capped, in a simple process. Thus creating a pressurized bottle with beer foam. After a few days in a cool, dark place it could be refrigerated.
Otherwise, just roll the “dryer” to where you want it to be and have cold beer from the tap.
While you are enjoying the beer from the “dryer”, you can first run a cleaning cycle in the washer, with tap water, followed by a rinsing with purified water, then start the cycle again.
Most states permit home brewing, except Alabama, which generally doesn’t do anything about it, allowing 100 gallons of beer per person per year and up to a maximum of 200 gallons per household annually when there are two or more adults over the age of 21 residing in the household.
Few care if you brew more, unless you try to sell it.
Wow...history AND beer!
But don’t listen to me...I like me some Natty Boh!
There’s a tavern near our house that makes a Baltimore Martini...a glass of Natty Boh with Old Bay rimming the edge.