Don't bother with adding cinnamon to a secondary. I add at flameout with great luck. No concern of contamination then.
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Where do you get 7.9 gallon buckets?
I think if you can get any unhopped malt extract, it would probably be pretty similar. I don't think they bought Blue Ribbon because it was the best choice, I think at the time it was the only choice or at least the only choice that was widely available. From what I've read it was a cooking product so it wouldn't be hopped.
The one thing I wouldn't recommend doing is following their old procedure for bottling. They would watch fermentation and when they thought it was low enough they'd bottle. That was what generated all of the stories about bottles bombs. I doubt anyone had a hydrometer.
I'd let it ferment completely and add sugar. That's not really going to effect the flavor anyway.
Why are hops listed under ingredients? Shouldn't they merit a category of their own? Yeast have their own. Grain and extract each have their own...
Hops merit a category of their own IMO and probably Water as well. Anyway not trying to start trouble but this suddenly struck me as out of whack with the forum, and it might make it easier for forum users to post topics and find answers about hops.
Respect the hops.
Just a thought...
If you start substituting yeast and doing a partial mash, are you really "recreating" the recipe?
I would do it as written just to do it. You are out an hour and a few bucks but would be a great tribute to Grandpa. I have a shoebox full of my grandmother's hand written recipes. I have followed some of them to the letter just to see even though I know of better ways or ingriedents.
If I remember correctly, the Premier Malt comes with yeast and a recipe. I agree with tubercle, it's a tribute to your Grandfather and not about making the best beer. Follow that recipe or your Grandpa's. Besides, it might be fun to experience what many had to put up with during prohibition.
I agree. Do it as written. It will especially make you appreciate even more how far things have come for homebrewing.
Also...having tried this myself once...since you will (or should be) practicing a kind of sanitation that would have never occurred to your grandfather, you might be a bit surprised how drinkable the brew can turn out. I'm not saying you'll be making a world class beer with the recipe (far, far from it), but on the other hand, while the sugar ratio is going to thin things out quite a bit, the bread yeast was not really the culprit that made some prohibition homebrew cidery, nasty swill.
It's probably not something you'll ever want to make again, but it is a worthwhile experiment.
I bought Premier Malt from E.C. Kraus a few years ago and they still have it listed. It isn't available until May.
Sorry, I can't get links to work again.
Man....was it gross or something? Or did you just totally burn yourself out on it?I think bigchicken is a little touchie about the "finger lickin good" thing
That saying brings back some crazy memories! I worked at KFC as a teenager. To this day I still can't eat there!
I think bigchicken is a little touchie about the "finger lickin good" thing