Back in January, I tried homebrewing for the first time. It went well; “Presentation Pale Ale,” named for its bottling date (2 February), was a hit.
I’m doing it again. This time around, if I keep naming it based on when I bottle it, it will be “Paschal Pale”. Should be enjoying it on or around 24 May. I’ll start another batch when I get home from Greece, in time for Oktoberfest.
When I was boiling the grain this time, I wondered — could I make kollyva from it, rather than just throwing it out? I tried one or two of the boiled grains when it was done, and it seemed edible enough.
Any Orthodox homebrewers out there ever tried this? Any homebrewers in general ever figured out something to do with the boiled grain rather than just throwing it out?