Recent content by cmgreczyn

thanks dbuco

hey, how did these all turn out?

i'd love to make a gruit sometime, it is about five beers down on my "next up" list. i've never had a gruit of any sort. i've had one heather ale, and it was delicious. a nearby organic brewery made it when i lived in portland, oregon. i could go for some of that right now . . .

i'll have to check it out next time i'm dining in a city a bit more multi-cultural than tuscaloosa . . . thanks for all the responses - i might try that recipe above, although it would be great to get the actual buckthorn leaves to use instead of the hops.

did the medicinal tastes of the gruit go away with some aging?

while wasting time on wikipedia earlier this evening, i came across information about tej, a type of african mead. has anyone ever had this? or, does anyone have any experience brewing it? it seems that tej recipes use a variety of buckthorn for its bittering qualities, like we use hops for...

unfortunately, there are no brewpubs in this town. and, being sunday here, they wouldn't be open even if they did exist. gotta love sundays in the south (no alcohol can be sold at all on sundays in my county, although it could be worse, as several nearby counties are dry). i did simply...

Hey Y'all, I shouldn't decide it is time to brew at 2 or 3 in the morning. That's my lesson for the night. My other lesson, however, I don't yet know. So, I hope that you can help. Planning to get into partial mashing with the tea bag technique (Deathbrewer's, I believe), I ordered two...

mutilated - i'm going to make this, as a partial mash cream ale, next time i brew. thanks for the recipe(s).

ouch. i've had some brews that i've just kind of thrown together with leftover stuff, not having a concept of how they'd turn out, and they seem to be similar in flavor to that stuff. maybe with some time though . . .

endovelico and wowzers, how did these batches turn out?

although it seems like i've heard every lawyer joke ever created, i realize daily that there is a never ending supply of them. it is good though, folks wouldn't spend so much time trying to be creative if they didn't like us so much (at least, that's what i keep telling myself).

well, i guess that i'll stop weighing in on things i don't know much about . . .

i didn't address this earlier, but you are correct - for a 5 gallon batch, it calls for 15 lbs honey, 1 tbsp gypsum, 4 tsp acid blend, 1/4 oz yeast nutrient (i used "yeast energizer" instead, since that's all i had on hand), irish moss and champagne yeast. now that i'm reading over the recipe...

you are right - if it was at 1.31, it would be some seriously strange stuff. 1.031 is correct. i did add "yeast energizer" when i mixed it all up, and shook the carboy like crazy for a while for aeration. would more of the yeast energizer be helpful now? i'd assume that trying to add any...