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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Gold (honey), Frankincense & Myrrh. Ever attempted it?
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Old 08-09-2011, 10:37 AM   #11
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I was thinking the same thing about the myrrh. He never says what the dillution ratio was. I would add a drop at a time to the tea and see what you get.


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Old 09-12-2011, 01:26 AM   #12
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Default Burn it and use it

I have purchased ionized Gold which is suitable for what you're doing in addition to raw Frankincense and Myrrh resins. these actually need to be mulled down so to speak sias not to taste undesirable when combined into beer. That requires burning the resins. My best advice is to choose some good grains when making your beer.


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Old 09-29-2012, 02:24 AM   #13
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I have a bad habit of doing this. Has it been long enough for an update?

I actually just had a random thought about trying this out. A google search actually brought me to this thread. Kind of curious to see how its progressing.
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Old 09-29-2012, 02:53 AM   #14
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Not sure about myrrh but I am pretty sure frankincense is antimicrobial. Might kill all your yeast.

Yep... myrrh too. "So strong are the antimicrobial effects..." From TLC

another edit. Its possible they increase each others antimicrobial effects in a synergistic fashion when combined. PubMed

Another edit... I just realized this post is from 2011. I need to lay off the bottle tonight apparently...
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Old 09-29-2012, 11:40 AM   #15
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You could always make a traditional and steep the frankincense & myrrh in secondary. Just like oaking with the myrrh for a week and steep some frankincense in a nylon bag for a couple weeks. I don't think it will taste good but would be a nice idea.
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Old 01-09-2013, 07:35 PM   #16
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Looks like someone needs to contact Sam Calagione...

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Old 06-24-2014, 07:31 PM   #17
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So i know this is an old thread, but I am very curious to know how it turned out? I love frankincense and would be interested to learn about how it may be included into homebrew


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