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I'm thinking of using their process but with select woods to create an original flavor profile. Thanks

Is it possible to buy whole malted grains from the brewshop and then place them in a smoker to mimic the Scottish whiskey makers process? Just long enough to impart a subtle flavor i'm guessing.

just bottled a guinness clone last nite and normally would let it condition for at least 2 weeks to a month. just wanted some opinions about conditioning time.

dandelion and burdock together make a very healthful drink good for cleansing the liver and body of toxins. I havent made this one in particular but have made and tasted several "herb beers" and i have to say dont expect it to taste like beer as you know it. my advice add some hops to the recipe...

It said that in the near future you were going to try an 1880's era historical ale. I was curious about the recipe you will be using. Would it be possible to get a copy? I have a somewhat large collection of old books with old herbal and regular beer, wine, and mead recipes, and I am always...

one of the recipes says to steep the grains for 30 to 60 min. At what point in the process is this done? And do I boil the malt with the hops or pour the hop water over the malt extract?

I'm looking for a really good Guiness clone recipe. Does anyone have any suggestions?

That is exactly the answer that I wanted. I am combining a Guinness stout recipe with a Dandelion stout recipe and I am just winging it as far as measurements. It is a five gallon batch I will be starting next weekend. Thank You for the info.

thanks. I guess its back to the drawing board

I have a recipe that calls for 4 lbs pale malt, 2lb flaked barley, and 1 lb of roasted barley. My question is this, can I sub the flaked barley and the roasted barley with the equivelant malt extract? I dont have the equipment to sparge the barley.

are acid malt and acid blend the same thing?

out of the three herbs in the gruit recipe i have, yarrow is the easiest to aquire. used as an ancient substitute for hops, some suspect it increases the effects of alcohol. Wormwood, the main ing. of absinthe, has a high level of thujone , which is narcotic. but you have to use alot which...

elder flowers have a funny smell fresh or dried. any member of the artemisia family( mugwort, wormwood etc.) is going to be VERY bitter. 1 oz. doesnt seem like much but i would try cutting that in half. I didnt see anything about the use of heather to make gruit but I feel that any beer with...

Yes this is the whole recipe. I am currently experimenting with some older recipes that do not include malt in the original recipe. I plan to add malt to some degree as well as hops. But I am still formulating the recipes at this time. If any one has any interest in these old recipes I have...

thank you all for the info I will skip the sacchrine but i have access to fresh licorice as well as extract, I will give the burnt sugar a try and let you know how it went

the recipe goes like this 1 oz. balm, 5 oz. dandelion herb, 5oz. ground ginger, 2oz. block juice, 35grns. sacchrine 550, 2 1/2 lbs. sugar, 10 gal. water. This recipe comes from Mrs. Maude Grieves Culinary Herbs and Condiments Copyright is 1934 The Recipe is called Dandelion Stout

From Stephen Harrod Buhners Sacred and Herbal Healing Beers. the herbs to use are Myrica Gale, Marsh Rosemary, and Yarrow. This is one to be careful with as these ingredients are highly Psychotropic when combined.

I have recently aquired some old recipes that have some ingredients I am not familiar with. My questions are, what are these ingredients, can they be substituted, if so with what, or can they be eliminated all together. The ingredients are: 35 grns. saccharine 550 and burnt sugar and block...