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I used what was in the Dekalb World Market, which was just the hulls, or the fruit. It's really good. BUT, if you want a good "chinese" flavor appropriate for a porter, which traditionally includes Szechuan Peppercorns, have you thought about Chinese Five Spice? Fennel, Star Anise, Cinnamon...

My rosemary-orange saison came out really nice, though it is still a touch on the young side. A simple, simple recipe. 6 pounds of Pilsner DME, half a pound of 90l, and a pound of orange honey. 1 ounce of Amarillo at 60 minutes. In the last 5 minutes, add one >half an ounce package of rosemary...

Howdy, So, I'm curious if there's a database of mead recipes that are similar to JAOM in these respects: 1) No boil sack-style mead using commonly-available grocery store ingredients 2) Reliable 3) 1 gallon that is easy to scale up. 4) Fast for mead (under 3 months to drinkable)...

I'm sipping my latest batch, right now. Man, this stuff is great. I used rapid rise yeast this time, because it was the only bread yeast available to me, and it still worked like a charm! Next time I go to the store, I'm getting the parts to make another batch. Now that I know I can use...

I just bottled my rosemary-valencia saison, today. I tasted a bit. It's very young, and hard to tell what amount of rosemary will make through in a couple weeks when the belgian yeast flavors calm down, but at the moment I could barely taste any rosemary at all. It's there, but subtle. Hopefully...

I added the rosemary at flameout, with the sage, and left them in the primary, as best I could. You see, this time I added the herbs to the boil, because the krausen in my last herbed saison pushed all the herbs out into the blowoff (as if the beer was vomiting up the herbs!) so this time, it...

There should still be a specific gravity, though, right? It impacts the OG and FG of the beer and can throw off my measurements if I use it and forget I don't have that information. Thanks for the link!

I just made a Rosemary-Valencia Saison yesterday. It's sitting in the primary, now. I used one fresh herb package from the grocery store in the last five minutes of the boil, then pulled them out. I used an equal weight of Organic Valencia Zest. I expect the flavor to be HUGE, and I kind of want...

Howdy, I'm loading up some recipes into iBrewMaster, and needed to add Cocoa Powder as an ingredient. Anyone know the SG and SRM of Cocoa Powder? Is there a good on-line resource where I can go look up some of this more technical stuff for next time so I don't have to scour the internet...

So, I cracked a couple open yesterday, out of curiosity, and I am completely wrong in any criticism I ever had about this brew. After 4 months in the bottle, this is an unbelievable beer, dead-on to Cocoa Tea, with a wonderful, creamy, spicy, cocoa flavor. Serve very cold. I have sixteen...

I did the last racking on the Pomelomelomel that will become champagne-y yesterday. Soon, it will be bottled. It still tastes pretty rocket fuel hot, but I can taste the mead underneath it, and it is a good one! I hope that heat settles down more by the wedding! I did my staggered nutrient...

That sounds like an affordable alternative, indeed! I'll give it a shot. Thanks, Fatbloke! (I have to say, I don't like to call you such a name when you've been helpful.) I think the wedding guests won't object to plastic versus cork. After a few swigs of this fabulously powerful mead, I don't...

Thanks, Insomniac This is for a wedding, so we will definitely prefer nicer champagne bottles to soda bottles. I suspected as much regarding the bottle caps, but I hoped I could save a few bucks. Oh, well. The only question, then, is what kind of corking tool I'll need for champagne corks...

Howdy, We've got a mead close to finishing that we'd like to carbonate pretty high, similar to champagne. I'm curious if other meadmakers have advice about how best to bottle this stuff. Will it be all right with a good, easy bottle cap, or should we spring for a fancy corker, this time...

Howdy, I bottled a Smokey-Apricot Wheat Ale today, (smoked malt, honey malt, DME and dried apricots) and whilst sipping the half-bottle last bit from the bottom of the barrel, it occurred to me that the color and flavor was everything I imagined it would be and more. Here's a picture...

I bottled a very slight variation on this recipe today. The little bit extra I couldn't fit into a bottle is my sipping drink tonight, and unlike most beers, this stuff is drinkable and delicious right away! The thing I did different was use some leftover hops (Mt. hood, US Hallertau) kicking...

I cracked one open today, just to see how it's coming. Overcarbed a little bit, alas, but otherwise it's coming along nicely. Very tasty. The rosehips are settling down, and I suspect in three more weeks that rocket-fuel heat from the honey will fade (which is still present, to a lesser degree...

I cracked one of these open this afternoon at about 3 months later. Now that the spices are settling down, this beer has really started to shine, I think. The lactose is a little off, though. Next time, I'll do this as a sweet stout with some roasted malts to accompany the lactose, or I will...

Last year I made a very light, crisp, summery, session-strength blueberry beer for the Georgia heat that's about as foolproof and simple as could be. I'm thinking of brewing it again for my sister when I visit her in Texas, but I wondered if anyone has any thoughts about improving this recipe...

Joe's Ancient Orange Mead is around here somewhere, and you could make it with a trip to the grocery store. It's pretty foolproof.