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Having just finished an ale trying to capture the flavour of scotch, I figured I would try my hand at capturing the "spirit" of tequila in an ale.(please forgive the pun, I couldn't resist) I'm going to try for a relatively light bodied ale for a base, and I am trying to figure out how to...

Currently I have an experimental nutella stout sitting in my carboy and, unlike most ingredients, the hazelnuts are refusing to sink to the bottom. I already dealt with the hell of transferring from the primary, and I am hoping to bottle sometime in the near future. The biggest problem with...

I did end up doing it. It is still fermenting/clearing, but it smells very nice. I used a type of rose preserve, as well as a small amount of rose water. At first the smell was overpowering, but a lot of the aroma has been carried away with the CO2. I am probably going to bottle pretty soon, and...

Well, it has been a few weeks since bottling, and I would call this a succesful experiment. The wormwood aroma is only really present in the first few sips, and seems to be carried away with the CO2, although I think the yeast has reached its limit since the beer is barely carbonated. I had to...

4 1/2-5Gal unfiltered cider 5lbs honey (any variety) Get 4 1/2 gallons of cider, unfiltered and without preservatives is best, but juice or concentrate would work best. On LOW heat, warm up one gallon of the cider and dissolve 5lbs of honey, I prefer a very floral tasting variety to contrast...

I'm making a sparkling wine and I want to be able to get rid of the lees without all of the work with degorgement. In the wine book I have the author mentions vintraps, which essentially trap the yeast in a tube so that you end up with sparkling wine. Does anyone have any experience with this...

Well, the two places in town I was looking at didn't carry organic fragrant roses, so I'm redoing the recipe. 2lbs wildflower honey 8 fl oz rose petal preserve 1tsp yeast nutrient 1 packet of champagne yeast Instead of pouring water over the rose petals, I'm going to let it all cool...

I'm looking to make a dry rose petal mead that will finish in relatively short order for a mead. Here's the recipe I'm thinking of using; 2lbs Wildflower honey 1 pint rose petals 1 tsp yeast nutrient 1 packet champagne yeast My plan is to boil 1/2 gallon of water, pour it over the rose...

It's getting close to bottling time, and I am thinking of priming with the fruit syrup that I used to flavor this batch. It's a raspberry syrup, 50g of sugar per quarter cup, and the only ingredients are raspberry juice and sugar. What I want to know is how this would be done, and would it give...

Yeas, the sahti was flavored entirely with dried juniper berries that I crushed before adding to the primary. For the recipe I used 1.5lbs amber LME, 1lb rye malt, .5lb crystal 100 and 1 cup of light brown sugar, along with 2oz of dried crushed juniper berries. I used nottingham ale yeast. Oh...

I just cracked open the second bottle of my sahti, and I think I judged too early. It's now pushing three months old, and the last time I tried it was at about three weeks in the bottle. While it isn't something I would drink regularly, it has gone from drinking liquified pine to a beer with a...

Well, after two months of intending to brew this, I finally got started. It was a 3 gallon boil, with 8lbs pilsner LME, 8oz wheat malt, 4oz aromatic and 4oz vienna. I also added 8oz candy sugar in the middle, and 1lb of honey as the wort was cooling. I used .5oz wormwood at 20 min, I didn't use...

Let us know how it turns out!

What type of beer is it going to be? Mugwort is potent, so don't overdo it, especially if you're using hops as well. If I were to use the two, I would probably use mugwort as the bittering agent (20 min boil should do) and just use aroma hops at the end of the boil. Or, if you wanted a mugwort...

Thanks for the suggestions. I was worried about the mugwort, since I haven't found a good guide to the amounts. I'm planning on brewing this next weekend, it's just one of those I haven't gotten around to. I'll let you know the results once it's all done.

It's been a while, but I'm finally getting around to brewing this ale. I'm going to use a belgian base, with honey instead of candy sugar. 8lbs Pilsner or Light Malt Extract 1lb Honey 4 oz Wheat Malt 4 oz Vienna Malt 8 oz Aromatic Malt 1oz mugwort 1/2oz wormwood .25oz coriandre Bitter orange...

This particular gruit was my second brew, so forgive the poor notes, but heres essentially what I recorded. I mashed 2 lbs pale malt and 1lbs of carapils. I boiled and added a "pinch" of wormwood at 30 min. Then I steeped 1tsp yarrow, 1tsp wild rosemary and 1/2tsp wormwood in a tea bag for the...

Yeah, I made a sahti a while back, and the juniper had no bittering properties, it only added that evergreen flavor. The end result was a cloyingly sweet brew with little apeal to me. I wouldn't go as far as to say it was bad, but nothing I would choose to drink regularly. However, the gruit I...

Has anyone tired, successfuly or not, to make a leffe ruby clone. It's the leffe version of a framboise, so I was thinking of using a leffe blonde clone base, minus the biscuit malt, but if anyone has any previous experience, I'd love to hear it. I know it is a raspberry, but I think there are a...

After many a search on this site and elsewhere, I have found almost 0 information on gruit/unhopped/herbed/medievel ales from those who have brewed them. I've looked all over the web, and the only helpful site has been Gruitale.com, although they have very little in the way of trial and error...