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8# Maris Otter
0.5# Crystal 60
0.5# Oats - Toasted
0.125# Midnight Wheat
0.3oz CTZ - 60 minutes
Imperial Pub @65 ramp to 69
Brewed on New Year's. Added 1.5oz of loose leaf earl grey cream tonight. Took a taste and base beer turned out great. Toasty with low-mod sweetness
Hi, I was researching which hops are the best to dryhop my cider with (which I'm still trying to figure out), but then I had the idea of dry "hopping" the batch with Yerba Mate tea, either along with or instead of the hops. It's got a ton of caffeine so it has the potential to pack quite a nice...
I have just started using tea (meadowfoam and hibiscus) in a brew which seems to really go with mead. Can someone explain what the tea does and how is the best way to use it? Ie as the initial brew or in secondary etc?
Also, is there an accepted protocol as to how much to use per...
I have heard this repeated over and over since the early 1990's and I have always wondered why you shouldn't use metal and whether people are talking about specific types of metal like iron, instead of stainless steel.
The reason I say this is because I have seen several videos of companies that...
I keep reading page after page on Kombucha brewing and they all pretty much parrot each other, but don’t really give a reason why the tea is necessary.
I am curious if the tea is even necessary?
Is it used because strong black tea is slightly acidic?
Does anyone have any links or...
I had been ordering the black tea blend from getkombucha.com; it's good. I like to be able to taste the tea as well as the flavoring. Recently, I have been making Bray's 3-day mead with the recommended honeybush tea. I ordered some from https://www.tealyra.com; the shipment came with a coupon...
So I have two consistent brews of Kombucha fermenting at different times, one is just green tea, the other is green tea and hibiscus. To give you context I left for military training for 3 months and just left them on the table, when I came back I was shocked! This is what I came back too...
This is an experimental recipe I tried out last month. I'm still pretty new to meadmaking so feel free to give me any advice on how to improve this recipe. I must say, out of the few recipes I've made so far, this is my favorite.
I made a mistake while bottling so there is a...
I have made several batches of kombucha now and feel much more comfortable with the process. One thing I notice is that I can taste the tea more, and I feel the effects of caffeine more, in my shorter brews (4-7 days) than in my longer brews (8-12 days). It's interesting. Has anyone else noticed...
I've been experimenting with using kits to make tasty and fun ciders with consistent results (as the concentrates are rather consistent in flavour). I've mainly been using Mangrove Jacks Craft Series Apple Cider and Mangrove Jacks Craft Series Pear Cider. As far as I can see, these can be bought...
A Single Hop IPA using Mosaic Hops.
2lbs U.S Pale 2-row Malt
5oz Caramel Malt (60L)
.25oz Mosaic at 60 minutes
.25oz Mosaic at 15 minutes
.25oz Mosaic at 1 minute
.75oz Mosaic dry-hop for 3 days
3tsp loose-leaf Hibiscus petals at 60 minutes
3tsp Loose-leaf Hibiscus petals at 30 minutes
Bear with us as this forum is new to us and we're still getting the hang of things.
Short story is we're two partners working on a tea based soda similar to Club Mate.
We brew the tea in large batches, add our juices and sugar and then filter it into corney kegs while stilll warm...
About a month ago I decided I wanted to try spicing a brown ale with Chai just to see how it would come out (I was inspired by Gordon Strong's recipe in Radical Brewing). I ended up brewing a Brown Porter, split the batch, and spiced half of it at bottling with a strong Chai tea...