Recent content by Hrahn1995

WOW is all I can say, super crisp, nothing wrong with this mead, nothing to change except i need to stabilize it better. The ones that were back sweetened bottle bombed. Definitely a do it again kind of mead. Sadly its sister mead, the Orange Blossom Habanero after 15 months was spiceless, A...

Being almost a year ago I can say the result was Hit and Miss. The alt braggot turned out very characteristically sweet, and overall had good flavors. The Wheat, not as well. Probably due to grain-bill though not yeast type. When I move into a place that allows for me to brew again, i will...

I have made ginger mead before, and I loved it. would definitely go great with some rum. I used 2lbs of wildflower honey and about 4-8tbs of dried ginger then some EC-1118 and nutrient. In retrospect I would just take a 1/4lb root and grate it then throw it in at primary and then more to taste...

1.010 if i remember right. OG was around 1.096.

I dont have the exact recipe with me its in the notes somewhere, but if I remember right. It went something like this 2lbs Wildflower Honey 1/2 lb Dark Malt Extract pinch of wormwood yeast: I started with a beer yeast if I remember right and ended with EC-1118 Caramelize the honey for about...

Sorry for the delay. I havent gotten to taste them since January but when I did, I tasted the Rye and the Bochet The bochet was amazing. It fermented very cleanly and completely and wasnt particularly thick though I could tell it was of a higher alcohol content than most beers. The...

Im from Mt. Airy! (sorry that this is completely irrelevant to this post)

but i've had champagne yeast make great beer before, and end with a malty sweet, not sour product.

UHOH! i dont know why, but there is a slight sour taste to this brew. Im thinking it has to do with the nuts being in there too long. probably should have racked off them after a week. Im gonna add another .25 of DDME to try and balance this out when i move it to its secondary.

yeah i know about the oils but im not very sure what effect it will have on the beer, and i know the protein from the wheat will help with head retention. I'll keep you updated as it goes

So I ended up using 1/2 lb of Pecans caramelized/ roasted in the maple until it was so very very thick/ the sap was close to dry. Used Red Star Champagne yeast.

absinthe isnt bitter because wormwood is used in the mash but not in the distillate

Yeah worm wood is just indescribably bitter, i put about 1/12 of an ounce into a gallon of mead and let it sit with it the entire primary and that stuff (after 9 months of aging) mellowed out to about the level of bitterness you would associate with taking the strongest ipa you have had and...

its about a year since this has been updated and i am thinking of doing a burnt bochet that im calling Huginn & Muninn because i plan on doing caramelized Malt and Caramelized Wildflower Honey. The recipe im aiming for is something along the lines of 1/2 lb Caramelized DDME (add about a cup...