We finally solved the solution of getting rid of all that leaf, HIGH-BREW
Hops are related to cannabis, and you will find the taste so pleasant you'll wonder why you didn't do it before.
You'll need one of those beer kits, containing the yeast and wort. a light Ale works best.
1 lb. light hops (careful not to get one too bitter)
1 Ib. Honey
a glass 5 gal. carboy and airlock (found at brew supply shops)
A big canning pot, Filter, big stirring spoon, funnel.
The trick is sanitation every step and you won't have any problems.
Read over the instructions provided in the beer kit but alter the instructions as thus;
take all your bags and boxes of leaf,( minus the stems and yellow dead leaves.) and twist, bruise and shred them and stuff them into a large canning pot and cover with water. Slowly steep the cannabis, stirring frequently for three hours. Drain and squeeze out all excess pot tea. Now you are ready to proceed with the other instructions on the kit using the tea water. Start with 1 1/2 gal. of tea for boiling and place three gal in the carboy to cool. Save the rest of the tea in refrigerator.
Continue with brewing instructions and cook up the brewing ingredients. The kit may be very basic and not included information on the addition of hops and honey. Our secret is to add honey before it begins to boil, then as it cooks, a film will come to the surface. These are enzymes that retard yeast activity, so skim them off. Then add the Hops.
Save 1/4 lb. of hops and 1/2 lb. canna-leaf to throw in to the final boil (the last five minutes) to give a canna-hop taste to the beer.
Now place filter into funnel and pour the hot wort into the carboy and swirl both the tea and the hot wort together.
Wait until the temp. has dropped to where it's comfortable to touch the side of the carboy, then add yeast, swirl the carboy again and then cap with the airlock (check instructions)
5 days later the yeast activity will subside. Now either fill the carboy to the top with warm water or warm leftover tea and set your 5 gal carboy in a warm dark place for ten days.
meanwhile start collecting glass beer bottles, you'll need at least 36, clean unchipped dark bottles. Good sanitizing, new caps or washers.
When bottling the trick here is to re-ignite the brew, but carefully. So you make a pitch;
Two c. boiled water plus fine corn sugar. ONLY add 3/4 cup of fine corn sugar,no more.
our this mixer into a clean bucket then siphon brew off yeast waste and into the bucket. Careful not to add too much oxygen to the mix.
Now we bottle. Make sure to keep a space of two fingers from the top of the bottle. Cap.
Then the hard part, but very worth it....yes, more waiting 10 days. keep them in a warm (55 degrees) dark place.
Now give a test. when you pop the cap, it should have a swish sound, a little fog drifts out. You gently pour your High-Brew sideways to syphon the brew off the yeast waste on the bottom of the bottle. You pour straight down the middle of the glass to release the gases. The brew foams up in a greenish eruption. The aroma fills your senses with a rich bouquet.
Next the taste. The bubbles reach your lips, the taste richly satisfying. You wonder, "How can mer mortals create such bliss?" then it's ready! Chill and serve.
There it is. In just 25 days you too can Have a High brew party! We named our brew "The eye of toad" we have been keeping our secret for years so now it's OUR secret he, he,