@GoodTimeCharlie - Approved. =c)
And yeah, I'm going a bit off-script with the gruit. Just not sure which direction yet.
And yeah, I'm going a bit off-script with the gruit. Just not sure which direction yet.
Congrats on the MA!If we get a full list to ship, that will be a first I think at HBT. And if that happens, I will be sending out something special and commemorative. I know I know, I shipped super late last year, and I shipped a different beer the year before. But I shipped a Christmas beer and I’m brewing this one as a first draft next weekend. I’m pretty excited about it. My master’s is over as of this week and I have my life back until August to brew some beer.
I sort of have a 2 parter here.
First: for anyone watching the thread that has done the Juniper Rye Bock are the juniper berries part of the IBU calculation or do IBUs come solely from the hops?
Second: Since we are all home brewers here and experimenting should can be expected to a degree, would anyone mind if I took this beer the braggot route? I’m really thinking the juniper and rye would play well with an earthy variety of honey like avocado blossom or buckwheat. Feel free to let me know your thoughts.
When I did the Juniper Rye Bock, I didn't get any additional bitterness from the Juniper berries. A whole lot of flavor, unique flavor, but no bitterness to speak of
On your second question. I don't think anyone would mind some experimentation. Mosher's whole premise of the 12 beers of Christmas is to think outside of what is a Christmas beer and explore the possibilities. SO my vote is go for it and I can't wait to try it.
I'm considering Wyeast Forbidden Fruit yeast for the Gruit.
https://wyeastlab.com/resource/q3-private-collection-belgische-zomer-featuring-forbidden-fruit/
Also considering Wyeast 3724 (Belgian Saison). Thoughts?
So far so good. Thanks for the heads up on the labels! I always need help in that department for sure.How is everyone making out? I’ve been slacking on here life’s been busy. I plan on going on an ingredients run within the next week.
for those of you that use beerlabelizer.com for labels I received an email that they are 50% off for the month. I have to get the boss to come up with a theme for this year.
If for some reason you can’t keep your commitment let me know so we can try to find a replacement.
I'm already stressed since I haven't bottled a beer in over 20 years. I refuse to worry about labels. Don't be surprised if my selection shows up with painter's tape and a sharpie....for those of you that use beerlabelizer.com for labels I received an email that they are 50% off for the month. I have to get the boss to come up with a theme for this.
At least with a tripel, bottle conditioning is ordinary… I always feel a little sad when I open a bottle or can of homebrew and it’s flat. Some of my own swing tops aren’t lined up jut right and have been flat. It embarrassing when it happens with company or HBC meeting.I'm already stressed since I haven't bottled a beer in over 20 years. I refuse to worry about labels. Don't be surprised if my selection shows up with painter's tape and a sharpie.
Me too... unless it's the last one, then I'll happily drink it.… I always feel a little sad when I open a bottle or can of homebrew and it’s flat.
Yes. I don't know if there is much difference in the taste, but I would imagine regular grocery store bay leaves will work as a substitute.are "California Bay Laurel Leaves" just a type of bay leaf?
California Bay on their way as of yesterday (how's that for alliteration?). So fragrant, I hope they make it there without complications.Gruit supplies arrived. I may brew it Friday.
Still weighing spice options. I couldn't find laurel leaves, but I have everything else. And I am weighing any additional spices.
Below is what I have from the actual recipe and then additional spices I have onhand (and listed in other gruit recipes). Let me know if anyone has any input/suggestions
Recipe:
4 oz juniper, crushed;
1 tblsp ceylon cinnamon;
0.5 tsp bog myrtle/sweet gale;
0.25 tsp rosemary;
0.12 tsp mace;
(2 California Bay Laurel Leaves)
Onhand:
camomile,
coriander
ginger,
wormwood,
mugwort,
sage,
grains of paradise,
star anise,
caraway,
clove,
thyme,
rubarb,
orange peel
I'm probably just adding 1-2 spices to replace the laurel leaves, but otherwise sticking to the original spices.
Edit: wait, are "California Bay Laurel Leaves" just a type of bay leaf? If so, I already have "bay leaves".
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