Recent content by jorjon000

I think it was the coriander (too much). I have another 2 gallons. To half a gallon I added 2 pears (peeled and pureed). It's fermenting quite a bit even after 3 more days. Once it stops, I will filter the pear mash out and bottle.

I found that it was a bit too bitter. So I rounded it out with orange peel and coriander and dry hopped a bit. Tastes much better but gave me a headache instantly. Any ideas? I'm hoping it's safe to drink but now I'm a bit confused.

I brewed a Kölsch and put about 1.5 gallons over .75 gal of homemade pear puree (peeled). After 2 weeks I filtered through a fine muslin bag and squeezed the pear mash dry. Delicious crisp ale with a hint of acid and sour. Haziness came in with tannins (I guess).

Posted this elsewhere... https://www.homebrewtalk.com/forum/threads/sweet-potato-mash-experiment.211386/page-2 Similar to aomagman78... I made all sweet potato beer (added 8oz of 6 row for enzyme activity just in case). I peeled, grated sweet potato. Held at 140F in 'mash' step, removed sweet...

Posted this elsewhere... https://www.homebrewtalk.com/forum/threads/sweet-potato-mash-experiment.211386/page-2 Similar to aomagman78... I made all sweet potato beer (added 8oz of 6 row for enzyme activity just in case). I peeled, grated sweet potato. Held at 140F in 'mash' step, removed sweet...

I did something similar for an all sweet potato beer (added 8oz of 6 row for enzyme activity just in case). I peeled, grated sweet potato. Held at 140F in 'mash' step, removed sweet potatoes from water, and boiled separately. Put the boiled sweet potatoes in a blender, and returned to mash now...