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Hey I know this thread has been dead for about five years but if anyone is still interested in the topic, this lecture has just about everything you would ever care to learn about the traditional uses of agave. Jonathan Ott is one of the most knowledgable ethnobotanists around. There is a short...

Congrats!

I'm pretty sure about the gravity measurement. It finished on the sweeter side. One thing I questioned was the temperatures that I took my readings at. I did the math at several different temperatures just to check and the highest ABV would be around 4.8%. If it is as high as 7%, it is very...

So here is this recipe. It was based off of the the popular ginger beer recipe that's floating around here but I had to do some last minute improvisation. This is my first recipe post! Yehaw! Bellywarmer Gingered Ale For the Mash: 4 Lbs II Row 1.5 Lbs Pils Mashed @ 165 F for 60...

I recently brewed a ginger beer which finished out around 4.5% ABV, but I've noticed that it is very intoxicating. The friends that have sampled it agree. The buzz comes on almost immediately, before you finish your first glass. Ginger is a vasodialator, meaning it promotes increased blood flow...

I counted my remaining handful of full bottles, counted my empty bottles, and then cried.

I've recently moved and I haven't had the chance to explore this further, but my mate brew is a few months old and its really getting quite good. I could really see kava being pretty good in a Saison since it is earthy and peppery.

Huzzah!

So, a while back I went to a bar in here in Stl and a few of my friends were drinking Boulevard Tank 7 Saison with a shot of gin. Apparently the owner suggested it to them. I had a sip and thought it would be a good direction to take a homebrew. So my question: when is a good time to add juniper...

Pretty hard to find info. I think this area might be untapped. Let's us give it a try.

I'm moving soon, but when I get settled intend to try it out and post recipes/results.

I'd get that picture of a hand clenching a molotov cocktail of homebrew on the first page of Radical Brewing.

I think this is a great experiment. I would think you could probably get some wild yeast from throwing some fresh picked fruit in with it. You could probably get some more specialized strains to take over (or work with) the yeast in your SCOBY. I would think some strains of wine yeast might be...

Randy Mosher gives some formulas for this sort of thing in Radical Brewing (page 155). You would have to account for both the sugar and the alcohol in the pucker. Just adjust your priming sugar accordingly when you calculate how much sugar you're adding with the pucker.

That would work fine. I was just wondering if anyone had made soda from grain and whatever else for flavor. I imagine you could really get a lot of body that way. Perfect for root beer.

So, I brought this up in another thread but I don't think I was very clear with my question. For a soda, has anyone done a mash simply to gather enough sugar to prime the bottle? No primary here, just mash-boil-bottle. I think that if you could get it right, you could get a great chewy body...

Haha. Thanks. Yeah I think that adding the kava to the secondary would be your best bet. As far as the yerba, there is a few threads on here with some good info. I threw about a cup of yerba in the hop bag at flameout and let it steep for a while. I also used about 1.5 gallons of pre-brewed...

Also, I just brewed up a Yerba Ale last night. Small world.

There is plenty of info on kava here at homebrewtalk, in fact. I've got about two pounds of kona in the cabinet but haven't really been drinking it too much this year. I never really cared too much for mixing it with alcohol, but I'm sure you could definitely find a good balance. What would...

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