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Thanks for the reply. I'm hoping to lean a lot on this "maple bark" strategy I read about, and if also all else fails, I can possibly add fenugreek into the fermenter or the boil. Apparently its a dead ringer for maple taste and is used in imitation maple syrup all the time. I'm thinking of...

Glad someone resurrected this thread. I've been trying to pin down a maple beer recipe for a while. How did your Maple Wheat come out? I've been using this article from BYO as a basis for my recipe https://byo.com/article/maple-beer/. I'm also probably going to use a simple Scottish 80 Shilling...

Here's an older article about brewing with syrup and maple sap. I think this author has put together a pretty good formula on using this stuff so you can actually get the maple taste in the beer. Sap doesn't affect the taste apparently but its still a good idea to mash with it...

So what I'm surmising from this thread that a true, blue beer is extremely difficult to pull off. The pH in the beer won't allow the blue color to survive like it would with a mead for instance. Blue corn is out as well. Purple corn might be a good addition to a lager or something if one wants...

This might be a good thread to ask - has anyone tried adding blue corn to a beer? I'm thinking of substituting a purple or blue corn for flaked corn in a cream ale recipe I brew sometimes. The idea is to hopefully get some of that purpely/blue color you see in blue tortillas from Mexico. I think...

Thanks for the reply! That makes a lot of sense. I found this description on a commercial "Blue Corn Lager" from Confluence Brewing in Iowa, and it seems like they came to the same conclusion in their brew: First we perform a cereal mash by boiling the milled blue corn to expose the starches...

I'm thinking about attempting this on a cream ale recipe I use flaked corn in. I have a few questions though! Would it be best to use a flaked or milled version of blue corn? Like similar to the flaked corn we home brewers generally use? Or I can possibly do a cereal mash with a commercial...

I'm from SW Connecticut, I can help you with this! If you're in Bridgeport and New Haven, you need to go to Two Roads. Its about a 10 minute drive without traffic from either (it's in Stratford) and is an experience. The tap room is huge and most of the beers are inexpensive and reasonably...

I'm trying to brew a Norwegian farmhouse ale with kveik yeast at the end of January, and apparently one of the key ingredients is juniper infused water. It's also apparently important you use the juniper that is native to Norway - juniperus communis - and the flavor needs to come from the...

Awesome, thanks for the feedback. My LHBS had the 1469 last time I was there, so I'll be sure to grab that when picking up my ingredients

This looks like an interesting beer to attempt, I've never brewed a gose before. Do you need a different fermenter with this yeast strain however? I know for some sour style the yeasts can be hard to clean out and contaminate "clean" styles.

I based this on a couple of blonde ales I really enjoyed drinking on a trip to the UK in September. My take is a little hoppier than they are traditionally. This is for a 4 gallon batch because I'm just experimenting right now Maris Otter - 85% English Wheat - 10% Carapils - 2.5% A small...

Hey all, Came up with an English style blonde ale recipe a couple weeks ago and I'm probably going to brew it this weekend. One thing I haven't determined however is what yeast strain I should use for it. What is typical for this style? I was thinking of using London ESB because it does a great...

This recipe and thread is awesome, guys. I definitely want to give this style a try down the road, but I have a quick question. I brew all grain but BIAB. Would that be an issue with this style because of the corn grits? Or should I use flaked corn instead?

Bumping this thread because I'm thinking of giving this a shot. Did you use actual honey or honey malt? I think 3 Floyds uses actual honey but I would be open to adding some honey malt

Thanks for the reply! That puts my mind at ease. I'll be ordering some in the next few weeks!

Late to the party, but definitely thinking of trying out a farmhouse style beer with the kveik yeast. Do I need to get another fermentor or bucket like I would an American sour? I know those yeast strains are tough to clean out and often will contaminate clean beers fermented in the same vessels

Old thread, but thinking of giving this a go. I know you didn't wind up brewing this recipe as described here, but have you used the kveik yeast? Would I use different fermenting equipment for this like I would for my other "farmhouse" style beers, so the lingering tough yeast doesn't spoil...