High-Brew, the best solution for getting rid of all that leaf!

[Hemp-EaZe]

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,

[sevens]

this is a very neat ideas ,i am now wondering why this have not been done before .
i did for a while do my own beer at a club in town .the problem that i had with that is for 1 batch just 80.00 $ i had 7 1/2 caisse of beer .and this beer had no preservatif .and at the club when we did bottle a batch we did start a new one ..so u see my problem i had way too much beer ..at this place they do sell plastic bottle ( brown ) and plastic caps .so it is a good place to get some bottles and caps for cheaps .
i think i will try it .thank for the ideas .peace ..7..

[Kalidi]

Oh wow .......What kind of effects will this have on ya?

Just talked with a friend that brews!!!! Might try this his next go around.....


Peace

[Neal]

The best thing about home brew is that when you prime with dextrose (corn sugar) you don't need preservatives. I found a couple of cases I forgot about in the basement last year. It was a Smithwicks recipe I made in 1998. It was like nectar of the Gods.
Years ago friends tried a hemp beer and said it was awful. They could have contaminated the wart however. Clean and sterile all the way (as mentioned) is imperative unless you want 'off' flavours.
Stick to the right amount of priming sugar unless you want your bottles to pop. It can be explosive. I liquefy the dextrose for primming in the microwave with a little boiled water to aid in mixing into the final (wart) without having to stir in too much and add oxygen.
Be careful if you use regular beer bottles and a hand capper. They have weakened necks on the bottles to help prevent home brewers using them and they break easily.
Neal.

[Smokin Moose]

Thanks Darcy, I will check this out for sure!

[Hemp-EaZe]

Hi Sevens. We don't have a problem with too much beer, we barter it. That's the best way to go. Pretty soon people are donating to the cause. You can be the hit of the BBQ.
But PLEASE, whatever you do, don't use plastic except for transferring the liquid. As the yeasts breakdown the sugars they'll pick up the plastic taste, and maybe the plastic it self.

[Hemp-EaZe]

Kalidi, if you are interested there's a book I'd recommend, 'The new complete joy of Home Brewing.' By Charlie Papazian. It's not only informative but it's humorous. His mantra is; "Don't worry, have a home brew." Following strict sanitation guidelines you can grow and use your yeast over again ( Like the sourdough theory) Your brew then has it's own distinct flavor, (and alcohol content). With Charlie's plan you should be holding a home brew while you are preparing a new batch. Just think of it, you could have your own special micro-brew.

[Hemp-EaZe]

Hi Neal, that must have been some nice brew. Yes it can keep well in a cool dark place.
Yours friends hemp brew does sound like contamination. Even soap residue on the bottles can do it. Other problems would be using shout or bitter hops and grains. I once followed a recipe close to Polly Girl......those tastes don't mix well.

[Hemp-EaZe]

Hey, Kalidi..p.s. I drink a whole bottle and it's naptime!

[Hemp-EaZe]

Ya moose, it's a fun adventure....and nutritious too lol

[Kalidi]

Thanks for the info.

I have a harvest coming up......Im going to look into the book and maybe some gear after a run with my friend that Home Brews already!!!!!!! THis is exciting a new way. Im not a big beer drinker but Ill try it!!! One bottle of beer would normally put me into a NON Driving mood. LOL Im a cheap date yo

[Free 2 b me]

Hmmmmm, sounds tasty! Time to get that home brew kit outta storage and put it to good use. It sounds like a great recipe...now to look for bottles and caps.

Peace and One Love,
Free

[Hemp-EaZe]

You'll be a cheaper date with this brew...he,he

[Hemp-EaZe]

Hi free 2-B I hear an excuse for a party! make it a 'community' effort, oh how fun

[Hallstatt]

What if we changed the name to "High-Brau"
lol, couldn't help myself

[Hemp-EaZe]

Ha, Ha, Hallstatt...maybe cann-ale?

[salmayo]

I used to have a copy of "High Brew", a book on making MJ beer.

Unfortunately a friend of a friend barrowed it... ...about 11 years ago.

I can't remember how different my current recipe is, but it's

5 Gallons Boiled Brita Water pH'd to 6.5 with Lemon Juice
10 lb. Malt Extract (I like Alexanders Dark Malt Extract)
3 oz. Hops (I prefer my home grown Cascade Hops)
1 tsp. Irish Moss (Optional)
2 Pkt. Ale Yeast (Champagne Yeast is goog also)
10 oz. Water Extracted trim leaf (or 2 oz. Water Cured Buds, soaked overnight in Brita Water)
3/4 Cup Honey for Bottling (Or 1 Cup Malt Extract, or 3/4 Cup Corn Sugar)

I Brew as usual, but add the Water Extracted MJ material in a hop bag, after racking to a conditioning carboy once fermentation ends, and let it extract for 2 weeks (called DRY HOPPING or DRY HOPPED).

The alcohol in the fermented Brew extracts out the THC and keeps it from spoiling.

I now have a 5 gallon stainless steel soda keg system with CO2, and I just leave the MJ in it till the Brews all gone, as I do to easily and quickly Dry Hop with regular Hops.

I think the Brew gets a noticably stronger MJ kick as it extracts for the first 2 weeks, and to a lesser extent it gets a bit stronger as time goes by after that. It's hard to say, since it never lasts.

Your recipe sounds like it has a lot more MJ flavor than the ones I've tried. Concidering how things mellow when brewing, I'll have to try more MJ material and see what happens.

I think you can us up to 2 oz of trim per pound of fermentables, but if you go more than that it will use more MJ than the alcohol content can extract, if I remember correctly.

If you use the 2 oz. of Green Bud, you get about 1 gram of bud per 12 of Brew. "Just one and you're done!" as the book used to say.

A one gram bud in a 12 oz. Brew makes a nice looking curio (a neat gift). And by resealing an existing bottle of Brew, you can play with High Brewing without the Brewing.

Thanks for posting the recipe.

Take Care, Sal.

[Hemp-EaZe]

Hi Salmayo
That is an excellent recipe. I didn't realize there was an actual High Brew Book, WOW.
I just started inventing, because it seemed like such a waste to dump all that leaf.
Yes, I have tasted Bud-Brew, very nice but yes just a mild green taste.
It is definitely more pronounced when your cramming and stuffing.
One year I had an abundance of seed, I decided to add them before the grain bath.
So I put them in a paper bag and roll with a rolling pin to crack open all the seeds.
I put them in the pot with cold water until the water reached rapid boil, then drained and reused the water to begin the beer making process. I gave the spent seeds to the chickens.
The ending result was a nice darker beer with a nutty tastes. and I am sure very nutritious
So how much lemon juice do you use? I prefer the cascade hops too, I have had a hard time growing them, I think it's that last spring hail we usually get.
Nice Talk'n to ya

[salmayo]

One year I had an abundance of seed, I decided to add them before the grain bath.
So I put them in a paper bag and roll with a rolling pin to crack open all the seeds.
I put them in the pot with cold water until the water reached rapid boil, then drained and reused the water to begin the beer making process. I gave the spent seeds to the chickens.
The ending result was a nice darker beer with a nutty tastes. and I am sure very nutritious
So how much lemon juice do you use? I prefer the cascade hops too, I have had a hard time growing them, I think it's that last spring hail we usually get.
Nice Talk'n to ya

I've tried Malting various seeds (during my Self Sufficiant Phase) before crushing/cracking and adding to the Brew Kettle.

Maltsters sprout Barley for about three days or until the forming rootlets are 1/3 to equal the length of the seed body, which develops the amylitic enzymes for converting startch and proteins to simple sugars and amino acids (yeast food). And of course, sprouts are loaded with all sorts of post germination generated organic compounds (like the bean sprouts used on salads and sandwhitches).

I can't remember the name of the home sprouter kit (four layes of trays that can go in the refridgerator) I use but it's instructions list all sorts of seeds you can sprout and the Internet lists many more (pepper seeds sprouts have a nice spicy dash of heat).
-----------------------------------------------------------

Initial water pH determines the amount of Lemon Juice to use, but with dechlorinated (non-Brita) tap arround my neighborhood it ends up at 8.5+ with my General Hydroponics liquid and test vile kit, which goes down to about 7.0 with 1/4 tspn per gallon of Realemon Brand Lemon Juice and it goes down to about 6.5 if you use 1/2 tspn per gallon.

The malt and other organic ingredients in the wort (unfermented brew) both lower the pH further and buffer it so it naturally stabilizes rather than just keep getting more and more acidic (6.0 to 5.5?, can't remember, but I'm sure Charley put it in The Complete Joy of HomeBrewing - The Home Brewers Bible).

Brita water supposedly removes metals that raise pH, so it should be lower than 8.5 pH once the chlorine is removed as well, but 1/4 tspn Lemon Juice seems to work fine form the ferment speed and taste.

Since yeast eat up citric acid, the resulting Brew should be about the same pH wise after the ferment, with a delicate/slight lemon note left over from the residual Lemon Oil (that the yeast don't eat~?).

I haven't seen that High Brew book anywhere. It sure would be nice if someone could find one of it's recipe's and post it somewhere on line.

Prior to Bubble Bags, I think High Brew was THE way to extract THC from leaf/trim.

Thanks again for that recipe.

Take Care, Sal.

[salmayo]

Check out posts #5 and #6 on this CO2 thread, if you are interested in supply your garden with CO2 from your Brew.

http://www.treatingyourself.com/vbul...647#post220647

Take Care, Sal.

[TheChronnoisseur]

Wow - I'm impressed! This sounds like the best recipe for this kind of thing I've come across so far.

I'd really like to have a try at this one sometime soon! Thanks for the great tips!

[Hemp-EaZe]

Hey Salmayo, very interesting...I think I'll try that sprouting idea.

hey...we are neighbors! we're up the hill almost 50 mi. but still as the snow geese fly, we are neighbors, cool

[Hemp-EaZe]

thanx to all that have posted, I hold my glass up and toast to you, from the last case that we cracked open today...Heck we are snowed in...not going anywhere.....So
CHEERS!