Search results

Still working it out, but I'm working with Papazian's quote that you need a gallon of syrup in a 5G batch and trying to work out a recipe that allows me to get as much syrup as possible in without going over the 10% ABV mark :ban: Here's the malt bill I'm working with so far...

Boiling, from all the sources I've seen, removes the flavor compounds of the maple syrup and is not recommended.

Hey all, I've come across a cheap supply of maple syrup for brewing. While I have a number of years of all-grain brewing under my belt, this is the first time I'll be brewing with maple syrup... Much of the research I've read here and elsewhere states the trouble of brewing with maple syrup...

Just did the same combo for a pale ale - delicious!

I just did a Chai milk stout, added a spiced tincture at bottling. It worked really well, some tweaking needed in spices, but really tasty beer. Adding tea leaves can be really hard, you might want to think going this route with just spices.

I did! A saison and it worked out well. For the calendula I added around 1oz to a 5 gallon batch at around 5 min, pulled it out at flameout. My thoughts. It's subtle, and especially with the I'd of other flowers (chamomile, nasturtium) its hard for me to distinguish which favors this added...

Looking to brew a saison with a three flower mix - chamomile, nasturtium and calendula. I've been able to find information about adding chamomile and nasturtium (a little) but nothing about calendula. I know it's been done (Upright Flora Rustica - which was the original inspiration) but not...

We ended up going the smash route and it worked really well - though we found the hop presence didn't hold up very well. Drink it fresh! You can read more here: http://ericswanderings.wordpress.com/2011/12/03/mousqueteer-smash-coffee-brown-home-brew/

Ray Daniels in his book Designing Great Beers claims that if stored in the freezer, most hops still have between 81-95% AA depending on the variety. So you should be alright, just factor a slight downgrade in your AA when calculating IBUs.

We're getting a lb of Aramis hops given to us through a distributor and looking around for info, there seems to be precious little. This from Mitch Steele at Stone: “The Aramis hop is a brand new hop variety from Cophoudal in Alsace, France. Its parentage includes the Strisselspalt hop...

Sorry, dbl post...

My first home brew (all-grain) and my first label! What do you think?