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Old 01-29-2012, 04:11 AM   #11
LexusChris
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Default Primary / Boil


I used a bit of each herb in the boil, and then also in the Primary after the 1st week of fermentation was done... sort of like dry-hoping.. with the sweet gale & yarrow, I definitely wanted to preserve the aromatics.

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Old 02-24-2012, 09:57 PM   #12
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I brewed one small batch using Yarrow, sweet gale, mugwort, and a little Damania. Turned out sweet, slightly tart and tasted pretty much like carbonated grapefruit juice. I liked it but wanted a more complex flavor profile.

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Old 08-31-2012, 05:15 PM   #13
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I'm going to try a gruit this weekend using your herb recipie with a slightly different base, it is very helpful to have a starting off point for the herbs, thanks! I'm probably going to cut back on the wormwood since my OG will be a bit lower. Do you find this recipe benefits from extended conditioning or is it better fresh?

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Old 08-31-2012, 06:02 PM   #14
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Default gruit


Quote:
Originally Posted by nathanthn View Post
I'm going to try a gruit this weekend using your herb recipie with a slightly different base, it is very helpful to have a starting off point for the herbs, thanks! I'm probably going to cut back on the wormwood since my OG will be a bit lower. Do you find this recipe benefits from extended conditioning or is it better fresh?
Whenever I use strong spices in a brew (holiday ales, gruit, etc.), I find the spices are strong & a bit 'sharp' initially. I usually wait 6 months to let them mellow out. I even go over a year with my gruit... but it tasted great at 6 months.

Good luck!
--LexusChris
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Old 08-31-2012, 09:37 PM   #15
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Great thanks for the recipe, I'm working on a batch this evening. My gruit herbs arrived a few days ago from wildweeds.com and smell very fresh.

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Old 11-19-2012, 12:05 AM   #16
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Tried my first bottle last night. Its different to say the least. I definitely used too much Wormwood (0.5oz for 5G) and it is intensely bitter. Next time I would cut it down the Wormwood to 0.25oz for 5G, and only boil for maybe 20 minutes.

Outside of it being overly bitter its actually quite refreshing and light.
Let it sit another month. The wormwood will get uber awesome. I made a wormwood gruit a few months back and thought the same thing.

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Drinking: Black Purl of Innsmouth (wormwood+licorice gruit/purl), Frau Holle's Yuletide Peculiars 2012: Spiced Peach Dark Belgian, Crandelweizen, NewZealand RyePA, Sam Smith Taddy Porter Clone
Secondary: Chai Tea Milk Stout
Primary: Fat Tire Clone
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