Recent content by Redhat

Update! : After a two week fermentation and a week in bottles here are my thoughts (no pics, broken camera :( ) - Everything worked like a charm, the alfalfa gave a nice body and the bitter melon gave sufficient bitterness. The Fenugreek was amazing. I later found out that fenugreek is used to...

You might try looking for Jiuqu ( 酒曲/酒麴) It might be easier to find in HK than western artisanal yeasts. I've used the Korean version call nuruk for brewing rice wine and it worked great. It would be a cool experiment to try making beer with it. Also, you could...

2 Words: Peanut Butter. Well, any food-grade oil will work. The oils will break down the adhesive. Just rub a small amount on the bottle and let it sit for awhile. It's how I reclaim beer bottles and mason jars.

If you're still looking for microbreweries in Seoul, I can recommend 2, both in close proximity to each other. The first is called Craftworks. It's near Noksapyeong Station on line 6, across the street from Yongsan Garrison in the Kyungidan neighborhood. Their moon bear IPA is great. The newest...

I experimented with a similar concept. I bought a 6 pack of Barbican N/A beer, dumped it all in a pot and boiled it with some sugar, orange peel, and coriander and pitched it with some baker's yeast. After fermenting for a week, I threw in some extra sugar and siphoned it back into the twist-cap...

Here in Dubai there aren't any brew shops, hops, or malted barley, but I wasn't going to let that stop me from making my first beer. I've already made mead and apfelwein, but I needed a new challenge. With some inspiration from the GaP and gluten-free discussions, I developed a recipe based on...