I'm actually daring to make "WHEATIES" beer!

Did you sift out the flakes after awhile? Did you take a gravity measurement.

Just curious--I wouldn't know the effect one way or the other.

Yeah, and it should smell like bananas... I just think I should've used more Wheaties or less water. But, boy, did it ever smell just like a brewery when I first dumped the hot "Wheaties Wort" into the fermenter (a.k.a. a five gallon plastic bucket)!

Nope... I just poured the goop into the fermenter figuring it would settle itself out during fermentation.

Also nope.. I just happened to have a big box of Wheaties and a spur of the moment plan, so I didn't go for brewing perfection.

Maybe the next time I get a big box of Wheaties, I'll try the by-the-book brewing method!

Add a bit more sugar and some citrus and you have the making of a wheat wine, which tastes surprisingly like burbon. I make a gallon or so every year.

I do not know how much fermentable sugar was in the wheaties, definately not as much as if you actually used them in a mash. i also always caution against using breakfast cereals because of the iron fortification.

Let us know how it turns out.

Garris> I know the subject has been discussed often in the brewing and beer news, so

Wouldn't it also have a lot of starch, which makes good food for unfriendly bacteria? I'd personally either add enzymes or mash with a fair bit of 65-row barley malt.

Yes, do.

Yeah. For some reason in winemaking you can get around that. The starch settles out during the long aging I guess.

The Dixie Cup brew competition is held in Houston every October and they have a different "theme" beer every year. One year it was breakfast cereal beer and it required the cereal to be at least 50% of the grain bill. I think corn flakes were the most use ingredient but IIRC there was a "Count Chocula Porter"

Mark R

The barley must grow big on your planet!

Scott

:-)

Actually it's my fat fingers that grow big.

Well, it both looked and (at sampling) tasted good early on (just as an early hefe should), but I think I ruined it last night by, after reading the groups worries about the brew possibly not having enough fermentables, opening the lid and dumping more malt sugar into the mix (which was actually brewing quite nicely at the time)... no it's not brewing and there's a scummy mat appearing on top of the beer (which has changed color from a very bright yellow to a brownish hue and no longer smells bubble-gummish). Yep, I really think I screwed it up.

(And it tasted great, but too young, before I got paranoid and messed things up)

Hey, at least you're trying it! Stay the course, there are better things to come.