I allowed the beer to ferment for 8 days (at 75o F) in a dark basement niche. Within a few hours of pitching the yeast, the barley-wheat-lentil beer (Pseudo-Xenophon Beer, PXB) had a 2 inch krausen that had dropped by the time I woke up the next morning. The all-lentil “beer” (ALB) never had a krausen.
I closely watched the beers during the next few days. The color of the ALB became much lighter each day. In fact, by the end of fermentation the PXB was darker than the ALB. I suspect the color change of the ALB was due to any particles that were in suspension settling to the bottom of the fermenter.
I measured the final gravity (FG) of both beers. The ALB remained unchanged, indicating that there was no noticeable fermentation. The FG of the PXB was 1.006 (OG=1.036) meaning that the beer had a 3.94% ABV with an apparent attenuation of 83%. A true session beer!
Color: light yellow, straw
Aroma: absolutely revolting; the pungent stank of pea-ey urine; I had second thoughts about trying the beer after smelling
Taste: not as bad as the smell, but certainly not good; it is light and watery with a robust pea-flavor that floods the back of the palate; up front, there is a strong wheat flavor that quickly (and regrettably) fades
Color: golden and hazy
Aroma: strong bread aroma (from the bread yeast?); also, it almost smells like a saison
Taste: a complete 180 from the ALB; surprisingly sweet and pleasant; any pea flavor is almost completely nonexistent; it tastes like a back-sweetened cider with the cleanest and clearest apple flavor I have ever experienced in a beverage
In the previous post, I described a number of possible avenues for future exploration. For next week, I will rebrew the PXB as the XB (Xenophon Brew). I plan to keep the recipe the same as the PXB, but leave the grains and peas in the wort during fermentation.