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I got my fresh heather from a local florist. Their name is, Hopps Flowers. :D I had them order me three sprigs. They were really big.

Here's what I brewed for my Leanne Fraoch: 1 can John Bull light extract 3 lbs. Muntons light DME 1 cup table sugar carmelized (boiled until dark) 8 oz Victory Malt 8 oz Simpson's Golden Promise 1/2 oz Fuggles FWH 2 cups fresh heather - 45 min (fraoch) 2 cups fresh heather - 15 min 1...

Here's my label for my Scottish Heather ale:

Here's my label for my peated stout with Brer Rabbit blackstrap molasses.

I use whatever clear spray I happen to have lying around. Any type of a spray poly or lacquer should work. Cheap hairspray is lacquer. BTW, don't breathe the stuff! Lacquer can really damage your lungs. :eek:

Anybody ever tried a stout with molasses and peat smoked malt? Maybe I'm weird, but it sounds good to me. I can see the label now: "Peater Rabbit's Stout." :D Any recipe ideas? And please, hold back the anti-peat comments. :rolleyes:

I put a teaspoon of geletain in my Pumpkin Patch Ale while it was in the secondary. It's crystal clear without the bottle sediment. My home-made immersion chiller does drop my wort from 200 to 75 in about 12 minutes! :eek:

I used geletain in one of my brews. Seemed to clear it very well. Just give it 5 - 7 days.

Yep, Boiling the grains released the bitter taste. FWIW, tea shouldn't be boiled. To steep tea, put the bag in a cup and pour the boiling water over it. let it steep (soak) until it's as strong as you like it. :)

It's actually developing a nice floral nose as it ferments. I'm not sure if it's the WL Edenburgh yeast, the heather of the lavender, but I like it. I had considered "dry hopping" some more heather or lavender, but I really don't want that mess in my carboy. Tuesday I transfer to secondary &...

I brewed a heather ale last Friday. I used fresh heather. I did not notice a great deal of floral smell and am looking for assurance from those who have brewed a similar ale. Leann an lus liath Fraoch 1 cup sugar carmalized (a little color) 8 oz Victory Malt 8 oz Golden Promise 3 lbs...

Thanks, it's not finished yet. I am making a back label for this brew also. I think I'm happy with that one. :)

I brewed my Victory Ale yesterday: 6# Alexanders pale LME 8 oz Victory Malt 1 oz Simpsons Peated Malt 1/2 cup brown sugar 1/2 oz Challenger 60 min 1 oz Liberty 40 min 1/2 oz Challenger 20 min 1 oz Liberty 10 min 1 tsp Irish Moss 15 min Malt was crushed & steeped at 170 F for 20 min...

You're using regular PVA drywall primer?

Thanks, guys. Another board I'm on said not to use red oak. Some called it "swamp oak." :p I'm still thinking about it. Maybe I just need to chew on it for a while. ;)

Can I just use some red oak pieces (sanitized) in my secondary? Ships (and I believe barrels) are made of white oak. I'm not sure if white oak tastes different that red. I am looking for an oak flavor in my next two brews, and I have a lot of red oak boards... some are over 100 years old.

I agree. It seems to the the perfect adhesive.

With a triple scale hydrometer, can't you just take an alcohol % reading of the wort and a reading of the beer prior to bottling and subtract the two? :confused:

What?!? Are all of you too chicken to try it? ;)

I'd like a dark amber color, not black like a stout. I'll Probably add a roasted grain, I may even roast some of the Golden Promise myself. Suggestions? Also, looks like I'm going to cut the peat to 4 oz. But I gotta say, I've been munching on the grains and I like the flavor. :) Heck, my...