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I find a lot of IPA i purchase bottled are terribly skunked.

Currents are wonderful. They such an underused fruit in the states. They're fairly tart and astringent such that most people don't like them out of hand( I do). I would think they would go well in a less sour than lambic wild beer. I'm thinking Jolly Pumpkin Bam beir like mildly funky and tart...

To see if you can malt it, I would take a few grains soak them in water for a bit and put them in a jar with moist paper towel. If they begin to sprout then you can try a few pounds, maybe enough for a 1 or 2 gal test batch. Here's a thread on home malting but there are many more. I tried it...

I love the idea of using old heritage grains like emmer, einkorn and spelt in beer. Emmer beer was well respected in Babylon. For extra fun and flavor you could try malting it.

+1 for jolly pumpkin's Bam Bier. It a nice mellow sour with some bready-ness to back it up, not the super intense sour of some i've had.

Is that wheat malted or unmalted?

Be aware that some people are able to taste rancidity and other are not.

I would add sugar to get to the potential alcohol you want. Ferment until dry. Then stabilize with k meta and sorbate and sweeten.

I see kind of like a pitch in dinner. Except people bring money in lieu of dishes so everything goes together and complements the home brew. I would be very interested in participating in something like this as either cook/brewer or patron. Time to starting making some beer food paring menus...

If you have a combination that you already like go for it. Otherwise I would split the batch, add fruit to part and herb to another part, and blend to taste later.

fair enough. I brewed a summer-wheat ale with a mix of yarrow lavender and chamomile added at flame out. It had a mild sweet floral-herbal aroma I enjoyed and found I would have enjoyed being stronger. I used only a few grams of each.

Or this book http://www.amazon.com/Homebrewers-Garden-Easily-Prepare-Brewing/dp/1580170102

From BYO an article on how to measure IBUs of beer. All you need is a UV/VIS spectrophotometer. Most high school and all college chem and bio lab will have several that they might let you use in exchange for a six pack. The formula is IBUs = 50 * (the absorbence at 275nm)

I haven't made it, but it sure sounds delicious.

yep that what we use in micro labs and yeast genetics labs

in my limited experience oxidation is a bit of an issue. In the future I'll dose with a bit of sulfite and keep it in the fridge.

+1

I'm not worried about bottle bombs. I won't bottle until the SG stops falling. It's been three months so far and last I checked a couple of weeks ago it was ~1.005 I am more interested in the flavor development.

Or if you are still worried you could dose it with sulfite.

It would be a shame to boil the peach cider. What is the SG?