I've just boiled a tater, use that water + flour.


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Posted by Chriscase [108.225.239.84] on Friday, November 15, 2013 at 08:17:28 :

In Reply to: Gary...here you go......No dodge content whatsoever posted by Paul (in NY) [12.64.180.192] on Thursday, November 14, 2013 at 23:07:24 :

Leave the peels on.

You can also brew 'sour mash beer'. Three days before brew day, put 20% of your grain in a cooler, moisten with warm water, and let nature take it's course. Plenty of 'germs' in the barley hulls.IIRC I added strawberrys to the secondary of a pale beer, and called it Strawberry Tart. I used Jessica Rabbit in her slinky red dress on the label. Something to drink while working on powerwagons in the hot summer.

Strawberry Lambic beer is done that way- Traditionally brewed in open vats, in the stable. Horses added the uncertain something....



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