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I have also used mint in cooking, and particularly in soups it needs to go in last. (I use basil that way as well.) I think the taste of bitterness or acridity is from tannins and the bitter juices in the stalks that is released by heat, and that same heat destroys the mint oils that contain...

Thanks ZombieBrew83 - I may have overstated by describing it as "paint" :) The flavor is not solvent-like, but it is very ... fruity almost, estery I guess. Before I dump it I'll try to find someone who knows the styles who can advise on whether I brewed a bad batch, or a good batch I don't...

Reporting back - I think I failed. My batch is tart (almost sour), and has a taste that is distinctly not Blue Moon. It may be the phenolic taste of Hoegarden, but I have never tasted one, so don't know. Points to consider: - I didn't use oats. I should have read this entire thread before...

http://www.gizmag.com/worlds-strongest-beers/15256/ For those who don't want to read - there are breweries now competing to create the "world's strongest beer". The current record holder is over 43% ABV, obtained through freezing aged beer to remove the water. It is a very laborious process...

I have a bucket with a built-in spigot - I just take readings from the spigot. Be sure to open the cork a bit, otherwise you can suck in water/vodka from the lock. When the yeast cake builds up it probably affects the reading, but I only use the readings for trend, taste-testing, and to make...

Sounds perfect, actually. It will almost certainly have better orange/coriander flavor than mine, although I think it is coming along. I bottled it last weekend and could taste the spices in a very subtle way, although it is very Witbier and not actually very Blue Moon. Next time I plan to use...

letmeholleratya: AH, I see, thanks - that didn't occur to me. Will put it in at flameout on the next batch. brew2enjoy: holy cow that's fast! I did mine on Sunday and it is still bubbling. (At 64 degrees, though.) What does amarillo taste like?

Batch bubbling nicely now, albeit slowly, as it is in my "brew room" (utility closet) avg temp around 64. I like watching the little bubbles, though.

I brewed this weekend according to BierMuncher's recipe, mostly. My family wants to call it "Blue Moose". 2lb wheat flakes, mashed 75 minutes at 155 60min boil: 3lb light DME 1lb wheat DME 1oz Golding Kent last 15 mins: 1oz crushed fresh coriander seeds 1oz bitter orange (from health food...

I'm bottling my first batch this weekend. I'll make sure to follow your explicit instructions to the letter. :tank:

Like many others, I sat and read this thread from start to finish, neglecting many other things. It is better than most of the novels I have read. Very thankful to have stumbled on such a great bunch of folks.