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Re: Tamarind

PostPosted: Wed Jan 03, 2018 6:14 pm
by packapoo
Mash wrote:Is any one still using lentils :) :) :)


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

Can't recall his name... ;) ;)

Re: Tamarind

PostPosted: Thu Jan 04, 2018 10:30 am
by H12rpo
Why would anyone do that when tommy paste or kale juice is soooo much cleaner and easier
:) :) :) :)

Re: Tamarind

PostPosted: Fri Jan 05, 2018 1:17 am
by Easydrinker
Because I am the bastard of another way.

Happy New Years to friends and pseudo foes. ;D

Robert.

Re: Tamarind

PostPosted: Fri Jan 05, 2018 4:38 am
by Icefever
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... ;)

Re: Tamarind

PostPosted: Fri Jan 05, 2018 5:44 am
by Mash
Easydrinker wrote:Because I am the bastard of another way.

Happy New Years to friends and pseudo foes. ;D

Robert.


Happy New Year buddy.

Re: Tamarind

PostPosted: Fri Jan 05, 2018 11:45 pm
by Easydrinker
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.

Re: Tamarind

PostPosted: Sun Jan 28, 2018 11:57 pm
by Easydrinker
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. O0

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

Robert.

Re: Tamarind

PostPosted: Mon Jan 29, 2018 5:51 pm
by H12rpo
You can thank me later :)

Re: Tamarind

PostPosted: Mon Jan 29, 2018 10:25 pm
by Easydrinker
Try it mate, it has a fermenting smell all of it's own.
The taste I am waiting for, :)

Robert.

Re: Tamarind

PostPosted: Tue Jan 30, 2018 5:46 am
by Mash
So you are effectively using it as a nutrient?
PH adjustments?

Re: Tamarind

PostPosted: Tue Jan 30, 2018 7:06 pm
by H12rpo
.......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

Re: Tamarind

PostPosted: Tue Jan 30, 2018 10:43 pm
by Easydrinker
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.

Re: Tamarind

PostPosted: Wed Jan 31, 2018 7:34 am
by Mash
Be interesting to see the effect on pH, and if you need the bicarb.

Re: Tamarind

PostPosted: Thu Feb 01, 2018 12:09 am
by Easydrinker
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.

Re: Tamarind

PostPosted: Thu Feb 01, 2018 5:57 am
by Mash
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.