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Has anyone ever done this? I thought of it when I was talking to the guys at the LHBS after picking up my grain bill and hops. Not sure how it would work out. For reference... 6 U.S. Gal. 12# Pilsner malt 2# Wheat malt 8 oz. CraMunich 4 oz. Acidulated 4 oz. Aromatic 1# Belgian Candi Syrup...

I made a lemon ginger braggot last summer that is JUST NOW becoming a good brew. It is basically half hefeweizen with 10oz. of ginger at 15 min. boil, and 7# of honey & 2 Tbsp lemon peel at flameout. Honestly, I think it could use more ginger AND Sorachi Ace dry hopped in the secondary to...

Well, eluterio, I know where you are at geographically. I go to Irrigon a lot, so hit me up before the first of April and we will see if we can meet up in Umatilla or Pendleton!

Looks like it was chugging right along, canadian006. The Vienna turned out so-so. Slightly underscored, but I know what happened there. I read my temperature too low when I was priming, and let it condition a tad too warm. Flavor is solid; a touch too much residual sweetness, but nothing bad...

If it works for you, do it. If it doesn't, find another way. That being said... Most beer recipes and recipe calculators call for a 75% BHE in their math to determine the OG for your beer. Anyone could do more to improve beyond that, but I see no point beyond a few additional percentage...

If you have a fermenting bucket at or around 6.5 gal., you can do a 3.5 ale. sparge in it and keep your mash water down to 1.25-1.5 qts./lbs. of grain. I do this and get a BHE of 76% on average.

Not how I do it, but that is a more "traditional" approach to BIAB. I go 1.25 qt./lbs. infusion in the brew kettle, add another 4-6 qts. for saccharification rest, then dunk sparge 3 gallons in my 6.5 gal. bucket fermenter. I give the bucket a quick rinse before I put the boiled wort into it...

So... Tried this after 4 weeks in the bottle and it was nowhere near ready. WAY young, almost yeasty in flavor. 10nweeks was A LOT better. A good ginger bite up front, with a smooth finish and rounded mouth feel. The nose was mead-like. Still next-to-no lemon flavor, though. Next time I...

Been neglecting this thread for a while, so I figured I better update it. JUST NOW read your replies. Funny how things work out... I did wind up going with a starter. 2 lbs. of Abbey malt single infused to make 1 gallon of starter. Worked out perfect. A bit of a chore, but I'd rather do it...

Nice plug for your book. Made me chuckle, especially seeing as I have friends who desperately trying to get published for fiction. I think I might try this come next May, when my in-law's rhubarb comes back after the wife and I pulled it out last year. That root system was so deep, I know thy...

So I'm finally in a position to start doing some lagers. Starting my planning phase, looking at brewing in September. Looking at doing a Vienna lager in more of an American/Belgian Amber finish. Recipe seems solid, really working more on temp. regulation & stabilizing. Without buying an...

The Marionberry Braggot. Excellent stuff!

Honey Basil Braggot; Northern Ales, Kettle Falls, WA, USA

Bottled the braggot this past Sunday (June 28), and got my first real taste of it. OG was 1.012, 3 points under my goal, so I have an estimated ABV of 8.64%. Taste; first impression was WHOA alcohol hot! Gonna need quite some time to mellow. After that it was ALMOST exactly what I was...

Sounds like a melomel that's HEAVY on the fruit. Sounds awesome, though! Made an apple wine very similar to the BOMM recipe, only with just Jona Golds and no honey. Tell us how it turns out!

Sorry, been MIA for a while. Trout don't catch themselves... So I pitched the braggot to a secondary last Wednesday (May 6), SG @ 1.019. Still a bit high, but we are talking three points. Besides, I pretty much had to transfer as the bottom of my carboy was trying to break off. Large crack...

Drinking it now. Undercarbed a tad, but not flat. No head, though. At all. any good suggestions for future brews on attaining a good head with malty ales? A consistent issue I have, but not like this... *EDIT* Nevermind, I figured it out. On this brerw my wife cleaned my secondary with...

Outside is a no go, as I'm just under 3K in altitude. Tried raising the temp, currently at 76°. Gonna check on it tomorrow after my fishing outing. So far I'm not seeing much other than the apparent rate of yeast drop out slowing. Wait and see, I suppose. Either this works (win) or I will...

As of yesterday the gravity was at 1.026. I'm not sure if it's stuck or just taking it's time chewing through the honey. I've been hitting it with small doses of Fermax fairly regularly )5 grams every other day) and degassing daily. So I am looking at these three options as to what is...

Degassed/ roused the yeast, added another 5 g. of Fermax, gravity at 1.028. Got a little ways to go before I look at putting it in the secondary with the pureed lemon zest. I am guessing, but I figure another 3-4 days until it hits 1.016. Quick question... The braggot has been lingering in a...