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Old 11-05-2012, 09:55 PM   #1
May 2011
Stoughton, WI
Posts: 333
Liked 4 Times on 3 Posts

Anyone tried this?

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Old 11-06-2012, 12:40 AM   #2
Jul 2011
Boulder, Colorado
Posts: 293
Liked 7 Times on 6 Posts

Not that specifically, but I have a all juniper beer in the primary right now. It's pretty tasty, but almost like sucking on a juniper bush. We'll see how it turns out, probably will need to let the flavors mellow.

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Old 11-06-2012, 12:44 AM   #3
Aug 2012
Fort Meade
Posts: 813
Liked 47 Times on 43 Posts

I think one of the best gruit adjuncts is yarrow. The fresh leaf and flower seem pretty potent as far as enhancing the effects of alcohol. I have a gruit 'wine' going with Danstar Windsor, heather tips, yarrow, bog myrtle and wild rosemary, but it's not quite done yet. Some suggest the effects on this were primarily due to ergot growing on the herbs in their native context, but I am suspecting that while it may be true, the herbs alone do have a nice synergistic effect. Presently I'm making my 'gruit' as kombucha second ferment, and drinking 1/3 bottle of that before having the homebrew definitely does make a big difference. It's an entirely different mindspace ... enjoying it at the moment actually.

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