Peanut Butter Brew

[akr71]

@denny

@majorvices

I don’t have any advice, only a comment: Yuck! 

I’ll see your “Yuck!” and raise you a “BLECH!”

+1 to that

But if you insist - natural, preservative free peanut butter will seperate.  Pour the oil off the top & go from there.  You won’t get all the oil out, but most of it.

[ted_manahan]

Why would this be different from using Chocolate? I have made a chocolate porter that had decent head retention. When you rack off of primary, leave behind the top inch of beer; that will contain any residual oils.

[bbump22]

A microbrewery in seattle brewed a Peanut Butter porter for a strange brew contest.  I over heard him talking to some one about how once they got the oil out of the peanut butter they put it in there secondary carboy and let the beer condition on top…when i tried a sample, it had the aroma from the peanut butter, but still tasted like a porter and had good head retention…it was an interesting beer.  I’m guessing you might use cheese cloth to let the oil drain out or the method mentioned about letting the oil come to the top, then dump it and repeat…that method seems more sanitary.

This is a late reply to the post.  Did you ever try brewing it?  if so, any lessons learned?

[mikeypedersen]

@bigfatjoey

I’m bottling this week.  Just a few more days to see if it is a success or a disaster.

So…How did it turn out?

[jwatkins56550]

I say go for it, and see if your head retention is effected, then alter your recipe next time if it suffers.

It’s a balancing act going on in every beer…there are foam negative properties and foam positive properties.  Like for instance, a Belgian Golden Strong has wonderful head retention but also has a lot of foam negative properties…why?  Mainly because the high hopping rates negate the foam negative properties.

[ndcube]

@jwatkins56550

I say go for it, and see if your head retention is effected, then alter your recipe next time if it suffers.

It’s a balancing act going on in every beer…there are foam negative properties and foam positive properties.  Like for instance, a Belgian Golden Strong has wonderful head retention but also has a lot of foam negative properties…why?  Mainly because the high hopping rates negate the foam negative properties.

Woudn’t the oils from the hops be foam negative as well?  Is a golden strong really that hoppy?

[system]

This was from my crazier days… YMMV

http://forum.northernbrewer.com/viewtopic.php?f=1&t=50031&p=447828&hilit=+peanut#p447828

[jwatkins56550]

@ndcube

@jwatkins56550

I say go for it, and see if your head retention is effected, then alter your recipe next time if it suffers.

It’s a balancing act going on in every beer…there are foam negative properties and foam positive properties.  Like for instance, a Belgian Golden Strong has wonderful head retention but also has a lot of foam negative properties…why?  Mainly because the high hopping rates negate the foam negative properties.

Woudn’t the oils from the hops be foam negative as well?  Is a golden strong really that hoppy?

Yes the oils would be foam negative, but if they were outweighed by foam positive properties then the oils wouldn’t really matter.  A golden strong isn’t hoppy like an IPA or pale ale, but it is firmly bittered.  I had asked this same question about golden strong to Simon Jackson of the IBD.