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One of the lambics in my "geuze experiment." This weekend I checked in on all 4 carboys of lambic (two at 2 years 3 months old, one at 1 year 8 months old, and one at a year and 2 months old). I can't wait to blend and bottle in the spring/fall!!!

After experimenting with arugula in the boil I decided that this experiment was not worth continuing. Whether put in alcohol, or boiling the green flavors of the arugula were the only thing extracted. As stated, if you want pepper ferment hot, or add black pepper.

Do you think it would be better for the plant to thin out the bottom, or leave it alone? It is getting to be a knotty mess with all of the off chutes.

It could be the pectins in the Jam crystallizing

One week of sunshine forecasts and NO RAIN here in NJ! Just trained my one hop plant, and the other still has some catching up to do! Finally I am getting some good growth!!!

Robx, I know the feeling being in NJ. It has been raining almost every day, so the plants have gotten sun 5/7 days of the week. I can't wait for this weather to break!

That is very interesting, I may experiment with that in the future. I was planning on boiling the arugula for 60, 45, 30, 15, and 5 min to see the result. I was also going to "whirlpool" it as you had recommended within the next week. Thanks for the support!

One of my favorite food/beer pairings is beer and arugula. For my palate, the spicy nutty flavor of Arugula is a perfect compliment to Saison, Classic Pilsner (Czech/German) and IPA. But can the two be brewed together in some way? An Internet search led to an Arugula Saison with very few...

I have two 4th year plants that were basically neglected last year. I have been adding blood meal and a molasses based organic fertilizer every other week for the past three weeks. One hop plant is doing great, and will probably be ready to train in about a week. The other is barely growing! Do...

15 lbs of blueberries on 5 gallons of year old lambic. Pics to follow as it gets purple and a pellicle!

Is this a pellicle? Doesn't look like it..? My first 100% brett beer (wlp645) finishing up. It's at 1.012 (OG is 1.058) as of 20 minutes ago. The other weird thing is I am not tasting any of what I read to expect. I know it's early and brett moves slow, but it's got a crazy belgian flavor...

Yes, that was before we transferred.

These are pictures from my "Geuze Project." We brew a new batch of lambic every year, so that eventually we will have 1,2, and 3 year old lambic to blend into Geuze. I am half way there, since we hit the 1.5 year mark! We pulled a few gallons for a framboise, and it was delicious!

Thank you for the info! Has anyone found the beginning of May to be a good timeframe for New Jersey(vs. Wisconsin where this hop farmer was at)?It has a slightly more northern latitude, so it should be similar, right?

I got a planter from a friend who left two rhizomes outside for 3-4 years and did not water, or fertilize. I gave the plants some TLC, and already they are about 7 inches tall. Looking at these two planters (and my 10 foot long trellis): 1. When should I start cutting vines. 2. How many vines...

Beernutz, Homebrew talk includes beer brewers, winemakers, as well as people who make cider, sake, and mead. I wanted to publish the particle to bridge the gaps between them. I am also looking I to publishing on Winemaking talk as well to reach everyone.

Arrheinous, I have been making wine since 2011, and beer since 2013. I have made wine from grapes, juice, kits, Welsh's grape juice, and fresh fruit. Wine varietals I have fermented include, Cabernet, Pinot Noir, Chardonnay, Gewrztraminer, Syrah, and Amarone (one of my favorites). I touched upon...

About a year and a half ago, I stumbled on an article on the Flanders Red beer style. A Flanders Red is aged in oak barrels for years, giving it acidity and a Burgundian complexity which has been described as the most wine-like of all beers. I was intrigued by this concept, so I drove to my...

I made a braggot recipe based on a beer de champagne I brewed last year (high gravity beer with acid malt for tartness). The main change to the recipe is swapping out the simple sugars for honey (making it "Bee de Champagne"). Without accounting for the honey, the mash ph was 4.8 putting the ph...

Thank you for the reply, I have 1 lb. orange blossom leftover from a saison in my fridge (I can order a few lbs. more). A local apiary has wildflower flavored with lemon. How do flavored honey's ferment out? Maybe I can do lemon/orange?