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Old 01-11-2013, 08:36 PM   #21
Arrheinous
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Disclaimer on handling taste/bitterness: I could sip Jager like tea. The herbal flavors are some of my favorite.
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Fermenting: Styrian Aurora Blonde; Flander's Red; Oud Bruin
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Old 03-16-2013, 01:25 PM   #22
offthewagon
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I know I'm a couple months late but thanks for giving me hope guys. I've got a wormwood braggot (completely by mistake) going in my primary right now. The recipe I had recommended bottling it pretty quick; fortunately I tasted it first, unfortunately I kinda wanted to die when I did. I was hoping that would level out with time but I wasn't really sure. Seems like time can fix just about anything, I don't expect mine to be around 3 years from now, but hopefully it'll be drinkable in a few months.

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Beer: Wormwood/Absinthe Minded Ale
Mead: Sugar Plum Spice
Bottled: Prickly Pear Mead

"From man's sweat and God's love, beer came into the world."
-Arnoldus

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Old 03-16-2013, 05:42 PM   #23
StMarcos
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Try the Roman wormwood, Artemisia pontica, as it's less bitter. It's what is used to colour traditional absinthe green, although without antioxidants this colour will turn brown in a matter of weeks. Little late in the game for a St. Pats brew....!

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Old 01-05-2014, 01:34 AM   #24
offthewagon
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So time is definitely helping. I just got it out of the carboy and into some bottles. Its been the better part of a year but the taste is really improving. I still wouldn't call it good yet, but its much better. I only saved a dozen of them, I figure I'll let them sit in the back of the closet for another year and then break one open.

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Beer: Wormwood/Absinthe Minded Ale
Mead: Sugar Plum Spice
Bottled: Prickly Pear Mead

"From man's sweat and God's love, beer came into the world."
-Arnoldus

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