Ok, this may be offtopic and scuttlebutt, but I think it’s worth a post at least somewhere. Here’s just a snippet of the article from southernfriedscience.com
Materials and Ingredients
[I]The tools you need are simple: an electric drip coffee maker with hot plate, a coffee filter, 2 1-liter sample jars, 2 handkerchiefs, 2 rubber bands, and a source of clean (preferably R/O) water.[/I]
[I]You’ll have to be more creative with your ingredients. What you need are some sort of grain, some malt, and, if possible, something that can act as a clarifying and hopping agent. You need a simple grain to release the tannins, starches, and enzymes. The best bet is common cereals - Raisin Bran, Cracked Wheat, Kashi, whatever you can find. The fruit and nuts will add flavor, but are not important.[/I]
[I]
Method
[/I]
[ol]
[li][I]Grind up your ‘grains’ (but not so much that it becomes powder).[/I][/li][li][I]Place your ‘grains’ in coffee pot (not the filter basket, the carafe).[/I][/li][li][I]Run 2 cups of clean water through coffee maker and let it sit on the hot plate for an hour. This releases all the good chemicals from you ‘grains’ and creates a fluid called wort.[/I][/li][li][I]Strain the wort through the coffee filter and place the filter full of ‘grain’ into the filter basket. Add the ‘malt’ to the filter basket. Pour the strained liquid back into coffee maker and add 1 cup of water.[/I][/li][li][I]Run the wort through the coffee maker 5 times, each time adding 1 cup of water.[/I][/li][li][I] Pour the wort into the saucepan and boil for 45 minutes. Two minutes before boiling is done, add the hops.[/I][/li][li][I]Carefully pour the wort into the canning jars.[/I][/li][li][I]Let the wort cool to between 60 and 70 F. Once it is cool enough to touch the outside of the jars without burning, pitched the Bakers’ Yeast into the mixture.[/I][/li][li][I]Seal jar with a handkerchief and rubber band over the mouth.[/I][/li][li][I]Store in a cool, dark place where it will not be disturbed for a week.[/I][/li][/ol]
Someone please try this and report back the results.
I doubt that guy ever really made it on a boat… Let me tell ya who learned from a career alcoholic on a dry boat.
You need two ingrediants:
SUGAR + YEAST = ETOH (booze)
Get both from the cook. It may not be beer but it will get the job done. If you lack sugar try fruit cocktail and bakers yeast. Aint too bad and delightfully chewy . Just keep it above 70 degrees F and under 90 F.
Oh, another tip since your on a R/V. If the scientifics are saving biological samples nab some of the “lab alcohol” DONT drink the 99% ETOH it has benzine in it to dry out the last bit of water. It will kill you but the stuff labled 95% ETOH is good stuff… We perloined a biologists tissue samples, filtered out the fish guts and scales through an old sock, mixed with juice and had a good time. Just think fish flavored vodka.
You may have better luck with wine. It’s a lot easier; less steps in the process so less to go wrong. Get a sterile container (Epi likes Brew Bags fill it 3/4 of the way up with sweet liquid add some yeast and seal it with an airlock. If you forgot to bring one any Engineer or QMED should be able to make one. I’ve done it on a two week rotation (at HOME). I start it when I get home, rack it into a second sterile container to get rid of sediment before I go back and bottle it when I get home again.
[QUOTE=“Mikey;11852”]Ok, this may be offtopic and scuttlebutt, but I think it’s worth a post at least somewhere. Here’s just a snippet of the article from southernfriedscience.com
Materials and Ingredients
The tools you need are simple: an electric drip coffee maker with hot plate, a coffee filter, 2 1-liter sample jars, 2 handkerchiefs, 2 rubber bands, and a source of clean (preferably R/O) water.
Youll have to be more creative with your ingredients. What you need are some sort of grain, some malt, and, if possible, something that can act as a clarifying and hopping agent. You need a simple grain to release the tannins, starches, and enzymes. The best bet is common cereals - Raisin Bran, Cracked Wheat, Kashi, whatever you can find. The fruit and nuts will add flavor, but are not important.
Method
[li]Grind up your grains (but not so much that it becomes powder).[/li][li]Place your grains in coffee pot (not the filter basket, the carafe).[/li][li]Run 2 cups of clean water through coffee maker and let it sit on the hot plate for an hour. This releases all the good chemicals from you grains and creates a fluid called wort.[/li][li]Strain the wort through the coffee filter and place the filter full of grain into the filter basket. Add the malt to the filter basket. Pour the strained liquid back into coffee maker and add 1 cup of water.[/li][li]Run the wort through the coffee maker 5 times, each time adding 1 cup of water.[/li][li] Pour the wort into the saucepan and boil for 45 minutes. Two minutes before boiling is done, add the hops.[/li][li]Carefully pour the wort into the canning jars.[/li][li]Let the wort cool to between 60 and 70 F. Once it is cool enough to touch the outside of the jars without burning, pitched the Bakers Yeast into the mixture.[/li][li]Seal jar with a handkerchief and rubber band over the mouth.[/li][li]Store in a cool, dark place where it will not be disturbed for a week.[/li]
Someone please try this and report back the results.[/QUOTE]
It has to work
Bringing up an old thread here and proud of it. Has anyone here had any luck with brewing on the water? I once had a guy who could do amazing things with watermelons. I told my grandfather ( who happens to be the toughest guy I know) and he told me in his day they utilized the hand rails with taps on the lower end and made all kinds of things in every available space back in those days. I think things were better back then. Anyways, just curious if there are any craftspeople out there.
[QUOTE=TrainMan;143237]Bringing up an old thread here and proud of it. Has anyone here had any luck with brewing on the water? I once had a guy who could do amazing things with watermelons. I told my grandfather ( who happens to be the toughest guy I know) and he told me in his day they utilized the hand rails with taps on the lower end and made all kinds of things in every available space back in those days. I think things were better back then. Anyways, just curious if there are any craftspeople out there.[/QUOTE]
Good god you should be flogged for this necropost man…but you’d probably enjoy it.
I work on research ships right now. Haven’t seen any efforts to brew any homebrew. But I reckon if you really want to, it’s not hard. Prisoners brew homebrew in plastic trash bags in their prison cells…how hard can homebrew on a ship be?
Then again, do we want to give anyone any ideas? It’s not like we’re out that long. And the UNOLS boats serve wine with dinner. It’s only us gubmint drones who must go without.
[QUOTE=catherder;143264]Good god you should be flogged for this necropost man…but you’d probably enjoy it.
[/QUOTE]
You’d have to come to Amsterdam to find out.
[QUOTE=catherder;143264]And the UNOLS boats serve wine with dinner.[/QUOTE]
So they treat their crew with respect. I think I need to find out more about UNOLS.
Don’t get me wrong, I care very much about my license and would by no means ever jeopardize it; however, I’m just wondering if anyone knows a guy.
fill it 3/4 of the way up with sweet liquid add some yeast and seal it with an airlock. If you forgot to bring one any Engineer or QMED should be able to make one. I’ve done it on a two week rotation (at HOME). I start it when I get home, rack it into a second sterile container to get rid of sediment before I go back and bottle it when I get home again.