Canna-beer

Slide me a six pack this way

 

dude this sounds awesome. i could see canna beer being served everywhere haha

 

From a recent thread, on a similar topic (A 'how to'...):




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Disclaimer ():

We're not allowed to discuss the process of brewing, or distillation here.


Before you ask why, please: Don't turn this into yet another 'why not' thread!

Once the search feature is back, and if you're really still curious, you can easily find a dozen or so threads explaining why.
Among the reasons, there's the fact that even with the numerous tutorials and threads dedicated to them, many members here often can't seem to follow instructions for making a simple firecracker properly. People frequently get ahead of themselves, get 'creative', and sample their product before even asking if it's a good idea.


If you get creative in the wrong way, when brewing on the other hand, the consequences can potentially be as simple as drinking harmless bacteria and vinegar, or, the consequences can be substantially more severe.



If you over-consume cannabis, or make an oil based edible wrong entirely, the worst that happens is you get very, very stoned, maybe a little nauseous or anxious, and sleep for an extra 5 or 6 hours. Medically, health-wise, you are fine after the fact and there are no long term side effects. If you screw up an edible entirely, nothing happens at all, and you're just left disappointed! No one has ever died, or suffered permanent harm, from cannabis over-consumption. A glass of high-proof red wine on the other hand, directly off the top of a 10 - 20 gallon carboy, can potentially be deadly.
Brewing is certainly and absolutely easy to get right, if you know what you're doing and you understand the importance of sanitary tools, but if done improperly or if the novice brewer gets over-excited and 'creative', then confuses simple brewing with distillation, it can potentially cause harmful, long-term health effects. For instance, even some 'adept' brewers are often unaware that particularly high-proof wine and some beer can produce toxic or harmful levels of methanol, which needs proper purging/evaporation... this is why even some store-bought brews and (especially) red wines, can cause terribly harsh inebriation, devastating hangovers, and blackouts, even after only light consumption.

When brewing wine or beer, it's formed by fruit pectins, and to a much lesser extent, by grains. A small batch *shouldn't* be deadly, but it can still produce permanent liver and pancreas damage, and reduce their ability to function properly in the future.


A cheap wine known as 'Buckfast Tonic', for instance, has been reported in an unusually high number of violent incidents. In other countries, with less scrutiny and little to no pre-sale testing or analysis, or where illegal wines are sold openly in store-fronts while the authorities 'look the other way', hundreds of people have been killed at a time by single batches of poorly brewed beverages.




We should be grateful that we're still allowed to discuss alcohol/hash extractions... if people abuse the rules (which is why the discussion of other substances was banned), the discussion of alcohol based extractions will very likely be the next to go!
It wasn't all that long ago that I had to explain, painstakingly, to an insistent younger member, why he shouldn't drink an Iso-alcohol hash extract.


It's also just a courteous gesture to respect the rules of the forum, and the wishes of the owners who are kind enough to provide it.



There are a TON of forums and websites dedicated specifically to brewing, feel free to check some of them out.



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Now that the above is out of the way, I will also say this:

You need to add an activated, and already-bioavailable concentrate or extract, either before the ferment, or after bottling and at least a few weeks prior to consumption. I recommend using a citric acid (powder, not simple lemons!) and lecithin extraction. You can also make a golden or green dragon, but adding excess alcohol before the ferment can potentially hinder the actual alcohol production that you're trying to encourage.
Without adding a properly made, activated, bioavailable concentrate, the amount of alcohol you create is simply not sufficient to break down cannabis glandular material, nor is it enough to promote efficient bioavailability.


Adding cannabis flowers or leaves, as they are, or just boiled, only serves as a flavoring/bittering element!

You will not create sufficient alcohol to perform an extraction, and the flavor is not very palatable unless the plant matter has been properly cured, and often even water-washed beforehand.. and again, it would be for flavor alone with virtually no transfer of active potency.

I'll add the link from the 'not-tutorial' in the CannaPharm...


Simple: Triple Berry Hash Wine








edit - Vids of the fermentation...

http://forum.grasscity.com/photopost/showphoto.php?photo=107744&title=wine3&cat=3362

http://forum.grasscity.com/photopost/showphoto.php?photo=107743&title=wine2&cat=3362

http://forum.grasscity.com/photopost/showphoto.php?photo=107745&title=wine4&cat=3362



Bear in mind, these were made for a tutorial for simple, cheap home-made 'carboys', best for short-term use, so folks can decide if this is a hobby they really want to pursue before they invest a lot of time and money... we have several 5 - 10 gallon standard glass carboys going, especially during bloom, in the grow rooms (concealed in wrapped, light-proofed cardboard); they provide fairly adequate CO2 )

We regularly make hash infused sake, mead, miodomel, hippocras, wheat ale and more.

 

This would combine my two favorite things in the whole world im going to google and find this recipe! Damn you GC for us not to talk about brewing and distillation!!!

 

I was trying to ask around on the home brew forums and discussing MM or any reference to "drugs" is not allowed. So we are kinda inna pickle when it comes to talking about how to make cannabeer.

Not sure, but I think we can still talk about fermentation here, just not distillation.

Anyways, after last fall's harvest I made a 5gal batch of Agent Orange infused Belgian White Ale (like blue moon but better). I tapped the keg last weekend and while he beer tasted great with really strong citrus notes but the buzz was almost entirely alcohol and a waste of 2 ounces of grass. I noticed a little cbd feeling in my face and shoulders but that was it.

The problem was that boiling the mash doesnt get hot enough, long enough to decarboxylate the THC. No matter how much gas you burn, water boils at 212 degrees and I know from making other extracts, tinctures etc. that the oven needs to be at 250 for at least 45 minutes to make an oz of bud psychoactive. Unfortunately baking burns off a lot of turpenes (that is why your house stinks when you make brownies) so you will lose much of the flavors that make cannabeer taste great.

My winter weed crop is a monoculture of my own stinky (a 3 way between sour diesel, sour cream and a landrace afgani - smells like a mix of rancid yak butter, skunk pee and diesel fuel was set on fire) ...so no cannabeer until the fall harvest has cured but I want to keep experimenting. I plan on adding some hash while malting the barley as well as adding another oz of decarboxylated bud when I dry-hop the second fermentation. Still I really want to find a way to infuse and activate the cannabinoids while steeping and boiling the wort. That is kinda what brewing is all about.

Perhaps we can start a group specifically focused on home brew cannabeer?

 

Mary Jane Mead Recipe here on Hopville. Not sure of it's efficacy, but the brewing steps are sound.
Hopville . "Mary Mead"

if you search for "marijuana" in hopville's search engine you will come up with a handful of beer/mead recipes that have it as an ingredient.