Hello from MO

[Susan4]

Hi all. I live out the sticks on a family farm in Central Missouri.

I brewed once upon my ex-life and am starting up again! All new equipment and my first batch is fermenting with an American Ale yeast. I used yarrow instead of hops since I like yarrow (amateur herbalist) and DH does not like hops. I hope it doesn't go skunky I think next I want to try a mead or try to ferment elderflowers.

I also want to try all of the various brews I've been reading about in all your sigs! Too cool, and you all are all very creative:rockin:

Susan4

 

[david_42]

Since skunky is a direct result of a hop compound reacting to ultraviolet, that shouldn't be a problem. I'm seriously considering using some rosemary in a winter warmer. One guy in the Oregon Brew Crew did a spruce ale, which after a few months aging, was quite good.

If you don't have it yet, look for a copy of "Sacred and Herbal Healing Beers".

You might try an English Mild on DH, the hopping is light enough to let the malt shine and many hop-haters like them.

 

[homebrewer_99]

A big "how do" from the state next door...

My wife is from MO. Down south, Thornfield to be exact. Her brother is the mayor of Fordland (20 miles east of Springfield).

I live in IL, but I'm a Jerseyite by birth.

Keep us informed on your herbalist brews and welcome!

 

[Dude]

Welcome to the forum!