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Old 03-21-2011, 03:46 PM   #61
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Rule 34 of homebrewing. If it exists, someone has put it in beer.



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Old 03-21-2011, 03:47 PM   #62
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Originally Posted by mutedog View Post
I made a beer with sage instead of hops last fall, I'll probably be making it again.
How did this turn out? I absolutely love fresh sage. I'd be interested in doing this.


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Old 03-21-2011, 03:48 PM   #63
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thats pretty wierd. i would definately try a beer with fried hops (i'm from the south, everyting is better fried). how was the head retention with all that oil?

did you beer batter the ones you deep fried?

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I'm getting ingredients in the mail today, and I can't even taste my beer yet. What should I do?
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I would make a yeast starter, and pitch it into your mailbox.
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Old 03-21-2011, 04:54 PM   #64
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NO! Catnip is in the MINT family, very different plant group, and a very tasty one at that! Basil, thyme, lavender, lemon balm, oregano, sweet marjoram, rosemary, sage, savory, and more, are all members of the mint family. A key diagnostic identifier for this family is they have SQUARE stems. If you find a plant with a square stem, it is probably a mint.

As far as weird things in a beer, fried hops.
Update: The wort tasted incredible. 1.065 OG, looking at like 7.5%?

2-row, caramel. super light LME.
Goldings in boil and at :40
Lemon, coriander, paradise, ginger, catnip at :55
agave nectar at flameout to boost ABV
cascades in the primary
cascades and lemon in the secondary.
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Old 03-21-2011, 05:10 PM   #65
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Used beets for red color few times with good results. Blended raw beers with water, strained juice and added to last 10min of boil.
Also did a fruit beer with acai/blueberry juice (from costco). Did end like a sparkiling wine, took several month to mellow. Used pretty much for cooking.

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Old 03-22-2011, 03:59 PM   #66
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Originally Posted by rycov View Post
thats pretty wierd. i would definately try a beer with fried hops (i'm from the south, everyting is better fried). how was the head retention with all that oil?

did you beer batter the ones you deep fried?

Of course beer battered! I found though that a lot of the bitterness went into the oil when deep frying, hence my second version sauteeing them. There everything went in - hops and oil both. Head retention was fine. I added the fried hops to the mash and added lecithin, an emulsifying agent to help "dissolve" the oil.
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Old 03-22-2011, 05:12 PM   #67
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haha. sweet

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I'm getting ingredients in the mail today, and I can't even taste my beer yet. What should I do?
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I would make a yeast starter, and pitch it into your mailbox.
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Old 03-22-2011, 05:48 PM   #68
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Quote:
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How did this turn out? I absolutely love fresh sage. I'd be interested in doing this.
It turned out well. I followed the directions in Stephen Harrod Buhner's Sacred and Herbal healing Beers it was half DME and half brown sugar with 1oz of licorice and 4oz of sage (2 in the boil and 2 at flameout). I fermented with Fermentis' Dry wheat yeast since that's what I had on hand which gave it some sourish fruity flavors. It's not bitter at all.

It's weird but it's good (IMO). If you're expecting traditional beer flavors don't make this.


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