StillSmart

Mash wrote:Is any one still using lentils

There is a geezer here does, strangely enough....

Can't recall his name...

Why would anyone do that when tommy paste or kale juice is soooo much cleaner and easier

Because I am the bastard of another way.

Happy New Years to friends and pseudo foes.

Robert.

Easydrinker wrote:It might work as a yeast nutrient, for those tired of the Kale v's Lentil battles?!

Robert.

What's the old adage.... "If you don't step forward you're always in the same place"

Who's going to be the first to try it...

Easydrinker wrote:Because I am the bastard of another way.

Happy New Years to friends and pseudo foes.

Robert.

Happy New Year buddy.

I got my usual lentil brew going tonight.
And found a block of Tamarind back of the cupboard...
In a couple of days I will have a brew bin free and try Tamarind.
Live a little.
Will keep digging in the cupboard for more stuff to try as yeast food.
Have some old popping corn that won't anymore.
Might grind it up and try it.

Robert.

So, two days ago I got my very dried up 200g of Tamarind soaking with a handful of Sultanas.
Today I hit it with the stick blender, added a tsp of DAP and another of Epsom salts and added to 50 litres of water, 10 Kg sugar and 150g of yeast.
Basically I just switched out my usual 500g of lentils.

It is going like a train, a Bullet Train!
Looks like a Dark Stout brew with a large Afro.

I will report back on this in a couple of weeks.

Robert.

You can thank me later

Try it mate, it has a fermenting smell all of it's own.
The taste I am waiting for,

Robert.

So you are effectively using it as a nutrient?
PH adjustments?

.......and a flavouring to be carried over presumably ?

It’s not for the sugar content as there’s only 50grams of sugar in a 100 grams packet

It is being used soley as a nutrient.
Any reference to taste is intended in the negative.
Was I too obscure on this point?
It will be run through my column at 90+%.
I would hope that it comes out without any flavour.
Live and learn.

Robert.

Be interesting to see the effect on pH, and if you need the bicarb.

Mash, I love you and want to have your babies!
Your post sent me to the brew room, where ph meter, (reasonably accurate) came back with 2.3, with a hydrometer reading above 1.050.
Lentils have never given me a ph so low, at any point in the ferment.
Muchos bicarb of soda has now been added, and I can hear the little yeasties now working again.
A totally different sound to the "Bath Bomb" addition of bicarb.
I reckon that you have saved me a couple of days of head scratching.
And proved that Tamarind is not the ultimate neutral wash that it appeared to be.
"C'est la vie say the Old Folks, It goes to show you never can tell!"

Robert.

My current hunch is your water has a mineral deficiency. What in particular I dunno.

I think you would have the same issue if you did a kale batch, but less pronounced.

Probably the best to start is to get the water analysis from your water supplier. Most of them are online. I have a good book for the rest, water correction is complicated but very forgiving.