Last Activity:05-14-2013 1:40 PM
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 03:28 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 02:38 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
Posted in thread: Medieval Burnt Mead! on 01-11-2013 at 12:19 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 01:12 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
Posted in thread: Recreating Medieval English Ales on 12-10-2012 at 07:58 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...
Posted in thread: Stark Raven Mead (burnt honey mead attempt) on 12-10-2012 at 07:38 PM
We are opening another bottle of this tonight. It's been nearly three years. We'll update later
as to how it's progressing.Just learned about this recipe, and am eagerly awaiting word of how
it aged! ...
Posted in thread: Medieval Brewer in Boston on 12-10-2012 at 07:04 PM
Hi all!I'm a longtime lurker of these fantastic forums, but decided it was time to go ahead and
join for real.I'm beginning to expand my brewing from historical fruit wines and meads into
beers. I am ...