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03-03-2014 9:40 PM

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  • Especially interested in historical brewing, and creating the brews of Westeros
  • Chelsea Monroe-Cassel
  • ALL OF THE THINGS! Lactomel is at the top of the list...
  • Sloe cider, Concord Grape port
  • Honey Gruit, Metheglin, Plum Wine, Maple Cider, Ginger Wine, Fraoch, Gose, Perry, Breakfast Stout
  • Female
  • Engaged
  • Boston
  • MA


  • Posted in thread: Milk-Mead (a spin on koumiss) instruction, recipe & info on 01-10-2014 at 12:45 AM
    Anyone know how goat's milk would work with this? I know it's often a good candidate for
    lactose intolerants. I try to stick with as traditional an approach as possible for my brews,
    so would like to ...

  • Posted in thread: seaweed on 05-31-2013 at 07:39 PM
    I'm hoping to try a version of Gose with some seaweed... I'll let you know. :)

  • Posted in thread: Ocean / Sea Water? on 05-31-2013 at 07:37 PM
    Anyone have any take on this? I would be doing an extract recipe, but any suggestions on style,
    etc are appreciated. I thought I remember someone telling me that Amstel Brights in Aruba are
    made from ...

  • Posted in thread: Game of Thrones Mead on 05-31-2013 at 07:13 PM
    Hey all! I'm so excited to see this thread! I manage a Game of Thrones brewing blog
    (, and would love to have some new folks toss ideas around! My favorites so
    far have been a red ...

  • Posted in thread: Medieval Burnt Mead! on 04-14-2013 at 02:26 PM
    My Bochet has been going for about 3 months, and is down to 1.024 from 1.088. It's been sitting
    on the spices for a week and a half, and tastes suspiciously like flat Dr. Pepper... :)

  • Posted in thread: historical cloven orange ale recipe? on 02-07-2013 at 04:28 PM
    I hope this rings a bell for someone...I have been browsing through countless historical
    brewing sources, and at some point, found a recipe for ale that calls for suspending a cloven
    orange in the wor...

  • Posted in thread: Bread recipes from used mash???? on 01-20-2013 at 03:38 PM
    I'm working on a ton of spent grain recipes for my upcoming blog on historical brewing. Until I
    get the brew recipes just right, I make mostly 1 gallon batches (which is a pain for my local
    homebrew s...

  • Posted in thread: Medieval Burnt Mead! on 01-11-2013 at 01:19 AM
    The Bee Folks honey company has a Meadowfoam honey, made from mallow plants. It tastes like
    marshmallow fluff. Could be amazing as a backsweetener... :)I'm going to try this soon, but am
    going old sch...

  • Posted in thread: Medieval Brewer in Boston on 12-11-2012 at 02:12 PM
    what are you going to make from the show?All of the things! :)I'm going to use a sort of
    pseudo-locavore approach to everything I make, so the brews in the North will take into account
    the temperature...

  • Posted in thread: Recreating Medieval English Ales on 12-10-2012 at 08:58 PM
    Going to be bottling up this weekend a split batch of a gruit ale and brown ale did with some
    friends. The gruit (herbs) recipe is from a renaissance recipe, but the base brown ale is a
    modern one. Wh...