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Old 02-13-2013, 12:57 AM   #11
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Cool. If nothing looks painfully off, I'll try to get to it this week. Thanks again!


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Old 02-15-2013, 09:09 PM   #12
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Got the wort in the kettle now. About 30 minutes into the boil and the house smells like herbal tea. I couldn't resist so I took a taste. Holy bitter! I can still pickup on the bitterness/sourness in my mouth 5 or 10 minutes later. Should this concern me or can I expect some mellowing?


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Old 02-15-2013, 09:24 PM   #13
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I have no idea. Wormwood does not behave the way hops do, so it may not mellow. A friend of mine just racked a pilsner with wormwood--he used 0.25 oz in 5 gallons, and said it was waaaaaay too bitter. You used twice as much in a little more than half the wort, so that could be trouble.
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Old 02-15-2013, 11:32 PM   #14
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I was afraid of that... I'm not sure how to fix it other than to toss half of it and rack the rest over a fresh batch without all the herbs.
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Old 02-15-2013, 11:42 PM   #15
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Yeah, that's what I'd do.
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Old 02-16-2013, 12:42 AM   #16
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Stephen Harrod Buhner's "Sacred and Herbal Healing Beers"
I'll second this, a bit woo-woo, but good none the less.
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Old 02-16-2013, 03:16 PM   #17
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I'm gonna have to grab a copy of that... unfortunately, it doesn't look like they offer a Kindle version.

Does anything else look way out of proportion in this recipe before I spoil another batch?

I'm thinking of just starting over rather than trying to blend an aerated new wort in with the other wort with already active yeast. I'm gonna try .15 oz of wormwood this time.
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Old 02-16-2013, 03:39 PM   #18
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Upon reading around some more, it seems most recipes call for .5 oz of wormwood per 5 gallons. Could it be because I used mugwort & juniper as well? Maybe I should cut everything down.

Say, .15 wormwood, .5 juniper, .25 mugwort and still finish with bitter orange peel?
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Old 02-18-2013, 04:36 PM   #19
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Yeah, that sounds a lot better. Most recipes that call for 0.5 oz of wormwood per 5 gallons use no other herbs to bitter; I might recommend putting the wormwood in at 60, the mugwort at 30, and the juniper at the end.
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Old 02-18-2013, 11:45 PM   #20
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Thanks again. I'll give that a shot. If it needs it, I can always dry hop with some more juniper (which I understand is extremely efficient for bittering).

As for the first batch, I needed the bucket so I dumped about a gallon and a half of it into a 2 gallon pail. The taste actually has mellowed some, though not nearly enough. It's a rather interesting flavor. I think I'll try mixing some in with some grain or vodka when it finishes fermenting and see how that tastes. Maybe it won't be a complete waste.


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