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Nice recipe, mate.

I pasteurize my fruit/sugar wine in Ragu-type spaghetti sauce jars. The wine is made from 3 gallons of apple juice, 2.5 gallons of distilled water from jugs, and 1/2 gallon of simple syrup containing 4 pounds of sugar. It ferments out tasting like a white table wine from the grocery store...

That bit about browning the honey sounds delicious.

The rosemary taste was present, but not overpowering. If not for the sourness, it would have been a good beer. The sour taste was consistent with publicly available information about lactic acid bacteria. Looking back, it seems like wild rosemary steeped in a sugar/starch solution at...

Adding the rosemary during the mash turned out to be a mistake. Lacto like crazy. It was very tangy, and not the vinegary sort. Should have added it during the boil

Wow, fermentation is going nuts. The airlock has been oozing foam for the past 2 nights. Finally slowed down enough to clean and re-insert the airlock, and it did it again. The headspace is a little short :( There is a definite rosemary taste to the foam. Yum.

The yeast is Danstar ale yeast. The wort is very dark colored, too. The last ale I made was an IPA and even with a little caramel it was a medium reddish-brown color. This batch has no caramel and it is very dark, much darker than the previous batch. Everything settled to the bottom very...

The rosemary seems to have had a clarifying effect. Stuff started settling out almost as soon as the boil stopped. When it was cooled and racked into the carboy, everything was flowing pretty clear. It is in the milk crate now, waiting to find a warm spot inside. A bedroom closet maybe...

Sho nuff. https://www.homebrewtalk.com/f36/rosemary-gruit-mash-204170/ With pics :)

The mashtun/boiler: The grain bill: Mash in:

Just mashed in a Rosemary Gruit. The grain bill is 7 lbs Breiss 2-row pale malt and 1.5 oz. dried rosemary. Decided to split the rosemary up into 1 oz. for mashing with the grain, and .5 oz. to be added 5 minutes from the end of the boil. I am doing BIAB and not using a mash tun, just...

O.k., just mashed in.

Sounds like smooth sailing. Definitely going to try it on this gruit. Best luck I have had cooling down is a bathtub full of cold water. Takes about an hour.

Good stuff. In my book, frugality=nobility :) Got a link to the method you mentioned? Edit: Found the link, awesome post.

Excellent post. That is very helpful. Thank you. :)

How many here use a grain bag to remove the need for a mash tun? About to get into a rosemary gruit. Using a grain bag it seems more efficient to lauter in the boiler and then lift the bag out and take it up to a boil. Have you tried this? If so, please share your experiences.

One large can of pineapple juice, 4 pounds of sugar inverted in 6 gallons of water, and Pasteur Champagne dry yeast. Made some apfelwein with a similar recipe and after only a few weeks it was ready for the prime time. Of course the temperature of the garage was higher then. The temp has...