gesho in beer

[Grod1]

Lookin for the Tej makers out there to lend some input on this herb/gruit IPA.
Iwould like to also make a tej style braggot.
I cant seem to find any accurate descriptions of what it actually taste like.(spicy?)
there is conflicting info on how much to add or when since it it used for mead. I found one post on here talking about tej and gesho and the person says .5 oz to a gallon that seems like a good place to start but that is in primary.and i would like to put it in the boil, but dont know for how long.i have stems and leaves.
so far what im leaning to is the stems @ 5 mins and leaves @1min in a hop sock then possibly added to fermenter?
any suggestions or input?

 

[bernardsmith]

I make tej quite often and the last batch I made I used kitel (the leaves) - 1 oz boiled for 30 minutes but that was a little strong. At least that was the verdict by the judges at the Mazer cup a few months ago. You might treat the leaves as if they were tea leaves and boil and steep for 5 -10 minutes. If I use the inchet (the stems) I might use 2 oz per gallon. Stems are supposed to make a clearer tej but I have no problem obtaining a bright clear tej when using the leaves.
I allow my gesho to sit in the primary for about a week and then rack my mead off the leaves or stems. I don't bother with a sock as I prefer to stir the mead to degas and that stirring (I think) allows for more flavor to be extracted.
I don't consider the flavor to be "spicy" or but it is slightly "bitter". It is a flavor that balances the sweetness that is inherent in any mead (even a dry one) so I would think that gesho might be excellent in a braggot, though I myself have never used gesho for that.

 

[Miraculix]

I make tej quite often and the last batch I made I used kitel (the leaves) - 1 oz boiled for 30 minutes but that was a little strong. At least that was the verdict by the judges at the Mazer cup a few months ago. You might treat the leaves as if they were tea leaves and boil and steep for 5 -10 minutes. If I use the inchet (the stems) I might use 2 oz per gallon. Stems are supposed to make a clearer tej but I have no problem obtaining a bright clear tej when using the leaves.
I allow my gesho to sit in the primary for about a week and then rack my mead off the leaves or stems. I don't bother with a sock as I prefer to stir the mead to degas and that stirring (I think) allows for more flavor to be extracted.
I don't consider the flavor to be "spicy" or but it is slightly "bitter". It is a flavor that balances the sweetness that is inherent in any mead (even a dry one) so I would think that gesho might be excellent in a braggot, though I myself have never used gesho for that.

Now I also want to try it...

 

[Grod1]

awesome man thank you for the response.i am going to make some tea with the inchet and kitel in separate cups later today.The bag of inchet i have smell like nutmeg. and the kitel smell like oregano.

 

[Miraculix]

awesome man thank you for the response.i am going to make some tea with the inchet and kitel in separate cups later today.The bag of inchet i have smell like nutmeg. and the kitel smell like oregano.

Thanks, now I don't want to use it anymore