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Old 01-19-2011, 09:15 PM   #11
keesimps
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Nov 2009
Phoenix, AZ
Posts: 112
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Oh yes, I definitely agree about the use of different herbs in beers like mugwort. I particularly notice that a lot of the herbs seem to increase the strength of the beer. My best yet was one that I used blue lotus flower in and you definitely felt the affects of that herb. But, I've also noticed altering effects with a lavender ale that I did.

Would like to comment on aging of mugwort in beers, but had both batches that I aged get a bacterial infection (I still think it also had something to do with the damn meadowsweet that I used in them as well)...



 
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Old 02-16-2011, 07:48 PM   #12
Texas_Brew
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Nov 2010
Houston, TEXAS
Posts: 76

I'm definitely interested in these herbal beers yall speak of with different euphoric effects. ill have to look deeper in to this


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Old 04-29-2011, 04:24 PM   #13
Grinch
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May 2010
Valparaiso, Indiana, Valparaiso, Indiana
Posts: 122


Could you describe the taste? I like stouts, but does this come off with a medicine flavor? I'm really want to give this a shot but am a bit apprehensive.

 
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Old 11-29-2011, 01:15 AM   #14
DrivewayBeer
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Aug 2011
, CA
Posts: 28


I have this cool book called sacred and herbal healing beers by stepen buhner

pretty cool. mugwort gives crazy dreams

 
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Old 12-13-2011, 04:38 PM   #15
toastermm
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Jun 2008
The Northern Rockies
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Quote:
At bottling, add Indian sarsaparilla and molasses to 1 qt water and boil 20 min. Bottle with oxygen-absorbing caps if possible.
I just made this and have an extra keg around. If I'm going to keg this beer, would you recommend doing the same (albeit less molasses?) and carbonate naturally in the keg?

If force carbonating, which I'm thinking I will do, what about making up a quart of molasses/sarsaparilla tea for a secondary for about a week?

The fermenter smells heavenly, I'm really excited.
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Old 03-19-2012, 04:14 PM   #16
Grinch
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May 2010
Valparaiso, Indiana, Valparaiso, Indiana
Posts: 122


Quote:
Originally Posted by toastermm View Post
I just made this and have an extra keg around. If I'm going to keg this beer, would you recommend doing the same (albeit less molasses?) and carbonate naturally in the keg?

If force carbonating, which I'm thinking I will do, what about making up a quart of molasses/sarsaparilla tea for a secondary for about a week?

The fermenter smells heavenly, I'm really excited.
how did it turn out?

 
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Old 06-06-2014, 05:38 PM   #17
Dragon
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Jun 2014
, Iowa
Posts: 47
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Does this seem over-primed as listed? The calculator at http://www.northernbrewer.com/priming-sugar-calculator/ would put that at about 4.5 CO2.

 
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Old 01-06-2015, 10:03 PM   #18
Kuntry
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Dec 2014
Buffalo Valley, Tennessee
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Brewed this, bottled and kegged. Anyone else find it to be extremely sour? I may have just made my first batch of mugwort vinegar!


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