Recent content by Aoife3Sheets

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 avoid adding lactaid stuff if possible! Definitely giving this one a try when my carboys are...

I'm hoping to try a version of Gose with some seaweed... I'll let you know. :)

I LOVE the idea of this, and think you shouldn't be dissuaded by all the naysayers. The Ancient Romans had a recipe for Coan wine, which was made with saltwater. The trick would be to get some fairly clean saltwater to start with. I think anything along the lines of a gose could be great, and...

Hey all! I'm so excited to see this thread! I manage a Game of Thrones brewing blog (www.gameofbrews.com), and would love to have some new folks toss ideas around! My favorites so far have been a red apple wine, and a heather ale.

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... :)

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 wort. I love the idea of this, and have convinced my roommate to try homebrewing based on...

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 store, but it's good to have friends in such places!). This leaves me a good deal of spent grain...

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 school with it. I already have all the spices needed, so why not?

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 temperatures, mineral water (hopefully), need for caloric intake, and regional ingredients, such as oak, pines, honey, etc. I think first up...

Where did you find the old recipe for gruit? I've been looking everywhere without success!

Just learned about this recipe, and am eagerly awaiting word of how it aged! I'll definitely be trying it once I get some bulk honey.

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 also making recipes for brews from the Game of Thrones series, which should be a blast...