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I've heard 1 or 2 teabags of 100% chamomile tea is good to use or .25oz if you get the raw flowers from a tea shop, which is what I usually do in my wit. Add them in last 5 minutes of the boil though, otherwise, it can start to add bitterness if boiled longer.

Maybe reduce the hops to bittering only and dry the beer out so that the raspberry flavor really comes through? By drying the beer out, I mean adding sugar - which will ferment out fully and thin the body, perhaps thinning out the beer taste too.

+1 to carnevoodoo You're gonna have to put in a batch and see what happens to really know.

If it's infected with acetobacter... you'll be making vinegar. But putting pure water in a barrel - with some leftover RIS in the wood - will foster growth of a lot of different types of bacteria. It may not necessarily be the vinegar making kind, although it is quite a possibility. In other...

If you find anise later, you can soak it in some vodka while the beer is fermenting. In a week or two the vodka will have absorbed the flavor, and it can be added to the beer at kegging or bottling time (minus the solids by using a coffee filter).

I took the meaning of the 1/2 and 1/4 barrels as being the planters, since they described the 132gal and 60gal as 'whole barrels'. $75 for the 60gallon barrel is a good price though! I would just have no space to put it personally in my westside apt. Still, I'd be interested in splitting the...

Nice find! I wonder how freshly dumped/cleaned though. Anyone gonna get one of these? A 60gallon brew may be out of my league... love to contribute though if it were a group thing.

I bought from this ebayer last year, and I can also recommend.

Honey varies a lot. I imagine the honey you'd get from a bee keeper friend would be better to use.

I've had rhizomes that sprouted in 2 days, and I've had ones that took 4 weeks - all in good SoCal weather too.

Morebeer in Riverside, CA, had a bunch of refurbed and used 3gal kegs inside their store. 65 for refurb'd, and 55 for the used/non-refurb'd. This was like 2wks so they may be out of them by now.

Weyermann makes a chocolate spelt malt... and they'll do a custom order apparently for lighter colors, but there's a minimum order. For small amounts like us homebrewers, malting your own spelt is the viable option to get spelt malt. You can get unmalted spelt easily, and use it that way...

White Labs WLP072 French Ale yeast is a biere de garde yeast, but it's a platinum strain due to be released in May. I think Brewmasters Warehouse may have it though. (it's listed in the online store)

Or in thought, why not cook bacon underneath some malt? I don't know about you guys, but my entire apartment smells like bacon with just a few strips. I imagine the malt would pick that up to a certain degree. well, maybe.

I'm in Los Angeles, and last year I tried Fuggle, Goldings, Tettnang, and Horizon. Of these, the Fuggle died after it got hot here, but it was also in the full sun most of the day. The Horizon never died back fully... it just kept going, it has full sun most of the day too. The Tettnang was the...

freshops had them, but I see that there are out of them already. You'll have to find someone with an ultra plant who will make a cutting for you, and I think there's even a yahoo group specifically for trading hop rhizomes.

Title says it all: :rockin:

How many people typically enter the Mazer Cup just of curiosity?

Ken, Just curious, I'm guessing that the 3lbs of ginger hides some of the off-flavors from being young? (As well as the staggered nutrients prevent many of them being made.)

I've got tettnang, kent goldings, and fuggles, which were 1st plants, and all of them grew and did well despite being planted in late May. I've been looking for a crystal rhizome though. v