Recent content by SteveH43055

I have brewed with the blue pea flower myself, my goal however was to create a green beer by playing off the existing yellow. It was green, but more of a blue-green, reminiscent of water in a port a John lol

Sounds like you're having more luck in Montana than I did in ohio but if you're getting that sort of yield, maybe I'll try again. I recently moved and left the bushes behind but I have new stuff on order. Going with aronia, gooseberries, elderberry, seaberry, black currant, quince, paw paw and...

I've had 3 haskap going for maybe 4 years and they still not very large bushes and can't say I get enough fruit to do anything with but snack. The cornelian cherries I've used in a few beers and spirits to mediocre result so far. The gooseberries came out well as beer or wine and I make a point...

Does anyone have experience brewing with these? I've been growing a couple bushes of honeyberry, goumi berry, aronia, seaberry, elderberry, currants, gooseberries, rhubarb, cornelian cherry, rose hip, fig, paw paw, quince. The cornelian cherries, gooseberries, seaberries, goumi and aronia...

Lacto del is known to be capable of producing burnt rubber aroma and the dregs were also from Lacto beers. The burnt rubber smelling ipa from trinity was made with the same strain, my starter however was pleasant. I plan to let the brett do its thing for a few months and if that doesn't do it...

Is anyone familiar with a burnt rubber character from a Lacto Del ferment? I recently split a 10 gallon batch of ale in half, with 5 gallons getting a pitch of Lactobacillus Delbrueckii from starter along with dregs from tart of darkness and from trinity's super juice sour ipa. The...

It was recommended to at the LHBS instead of the 6 row I was seeking for it's conversion power on a largely adjunct mash. Just to guess it may come out a bit thin in higher quantities on an all barley mash but could be effective helping out some more poorly modified malts, or for that matter...

I went with just the bazooka using nearly 40lb of grain and mashing in kettle with a single batch sparge. It worked fairly well, it stuck with a few gobs of flour on the first vorlauf run but after I cleared that it flowed pretty freely. I had quite a bit of coarse grain at first, perhaps the...

Thanks, I appreciate the response. When I unstuck it I noticed that the grain was also clogging the holes of the FB, maybe the bazooka solo is the way to go then. I'll post an update one way or another after the brew session tomorrow, fingers crossed

I think I may use just the false bottom to mash this time, unless someone can talk me into a better solution, though I don't like how high it sits in my kettle. I've had a similar problem with my 16 gal bayou classic when trying to mash in kettle using the false bottom/bazooka tube combo...

I haven't tried that one yet but it's on my list for sure. Brains aren't so bad as one might think, similar to a liver flavor. Just have to beware the cow brains, mad cow disease and all. Fun as a russian mad cow stout may sound, even I'll pass on that one

Dead thread I'll guess but worth a post. Has anyone tried this yet? I've been making my own sausages for a few years and typically have a couple pound tubs of frozen pork or beef blood. I thought the added mineral content of the blood may compliment a stout well provided I keep it below the...

Went ahead and brewed the 24 carrot recipe with a few hop substitutions. Ended up with a foamy orange mess but it came out a solid IPA. The hops were a little strong for a carrot focused beer, couldn't taste them much if at all. Only thing I picked up was perhaps a mild oily feel compared to...

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I agree, updates anyone? I've been looking at the "24 carrot ale" recipe in BYO. Think I'm going to try something similar tomorrow with my extra keg. I just can't resist trying to make a bright orange ipa