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Back to beer..... To make a beer that is dangerous using any of these "gruit" herbs would require using amounts that would render it completely undrinkable. Remember, we're trying to brew an enjoyable drink, not a waste of money to pour down the drain. No one is talking about brewing a...

What is poison really? Alcohol is considered a poison, but we drink lots of it....otherwise we wouldn't be on this forum right?? There are some poisons that in small amounts, are medicines. The outer coating on beans and lentils are poisonous which is why they need to be cooked for so long...

Have you started this beer yet?? I think your recipe there is a great build! Good ideas! I have a couple suggestions though.... #1 - I would personally drop the mugwort down to 1/2 oz or even less. As you know, the artemesias are very intense herbs and its really easy to overdo it (if you...

Good point, that's my strongest critique of the DogfishHead series in this vain. Everything on the label looks great except it tastes so damn sterile! I would at least like to see some sediment in the bottle! Anyway, if you think about brewing this beer, do some research on the Henbane. It...

I began using "open" fermentation a few batches ago. Anything I brew with top-fermenting yeast I now primary in an 8 gallon stainless steel megapot. So far, all of these batches have been my best to-date, and my friends who have tasted exclaimed to be of commercial quality. I myself, am...

I should also add a note about my suggestion of honey: don't boil or pasteurize! Honey does ferment pretty completely, but left raw, you will get more of its character and residual sweetness I find. Also, in my experience, it adds balance to something that might have been overly acidic...

It really depends what you're going for....how much fruitiness do you want in the end product? How much herbal character do you want? I find that most fruit beers in general tend to turn out dry and acidic with a touch of the fruit aroma/flavor. Lindemans fruit lambics, for example, are...

I recently bottled my best gruit yet! I made a post about it here.. https://www.homebrewtalk.com/f12/gruit-thats-amazingly-good-204033/

Yes yes add the oak chips! If there was a "make-or-break" ingredient in this recipe, it was the oak. I can't emphasize enough how much it enhanced this brew.

here's another winning combo Ginger Sage Juniper Braggot I was harvesting the sage in my garden when I decided on this one. Its really nice to keep some liquid malt extract and honey stocked in the house for whenever the inspiration strikes, especially for experimenting with herbed beers...

got the marsh rosemary and myrica gale both from wildweeds.com Apparently I was one of the lucky ones who got some this season because I just checked and they're sold out again. They even had maximum purchases of 2oz per order when it was available. Short supply of this stuff! There's...

First off, I have to say that I have been experimenting with “Gruited” Ales (historical implication is brewed with herbs, not necessarily a specific combination of herbs) for a little over a year now, and it is definitely a challenge. Ultimately, the goal is to brew a drink that you would...

I'm really into making gruited ales and have used yarrow quite a bit as the base bittering/preserving herb. In my experience, anything brewed with yarrow will turn out tart if not downright sour. Of course, anything used in fermentation will transform through that process and this herb is no...