- Joined
- Mar 19, 2015
- Messages
- 154
- Reaction score
- 51
- Points
- 28
They sell cactus at most of our stores and I have a bunch of beavertail cactus growing in the yard. Might be interesting, but I think I'll wait for spruce tips.I know where some wild cactus is growing quite well. I might try to seep some into an IPA..... "Cactus Pad IPA" LOL
Yep. I'll be heading to San Antonio in December - it's amazing how much of the stuff grows in the fields the sheep have overgrazed! Maybe even to Austin - I want some of the Blacklands undermodified malt for my attempt at doing an Urquell clone - malt needs to stand up to decoction!If Prickly Pear "leaves" made a decent adult beverage, Texas would be the alcohol capitol of the world.
It'll be an out-and-back from San Antonio, likely with the in-laws. But thanks and I'll keep it in mind, if you don't mind hanging out with an old fart....Hit me up when you're in the area. It'd be fun to show you around a little and treat you to some beers.
Weyerman floor malted bohemian pilsner malt is under modified I'm sure?
Who do you think you're talking to?if you don't mind hanging out with an old fart....
I've seen some online suggestions that it is but as far as I can tell, not really.Weyerman floor malted bohemian pilsner malt is under modified I'm sure?
Anyone tried to just ferment cactus pads into some kinda milky fermented knock off Pulque?
don't use champagne yeast or wine yeast for beer, trust me I have, it tastes like where it came from so who would want a beer that tastes like grapes, I ruined a couple of batches trying that stuff