BobbiLynn
Well-Known Member
- Joined
- Nov 17, 2012
- Messages
- 2,943
- Reaction score
- 806
I'm going to have oregano in my garden this year anyway, I can plant a little more then usual with the gruit in mind. What I'm really wondering is how much of what? I'll probably do a 1 gallon batch to try first, then a larger one if I like it.
Okay, I did write it down, for 5 gallons:
6 pounds 2-row malt
1 pound Crystal malt
about 3 pounds extra pale LME
8 ounces dry corn sugar
1/2 pound fresh oregano with stems added in intervals, starting at one hour(half of them) and going to the last 5 minutes. 1 hour(1/4 lb.), 30 minutes(1/16), 20 minutes(1/16), 10 minutes(1/16) and 5 minutes(1/16 lb).
US- 05 for the yeast
It tastes like, well, oregano, but other tastes in there too. After 3 days, the yeast was dead and dropping out quickly, so pitched more, then it fermented another 2 days and then it was already clearing up again. I learned that oregano is used to treat yeast infections, it kills yeast. In the 5 days it fermented, it ate up all the sugars, was not sweet anymore. so just keep pitching yeast to it until you get the dryness you want. The yeast will die quickly and beer become clear way sooner than you'd expect.
I have an apple mint batch of gruit going now. Apple mint must not have the same properties as oregano because the yeast is still active after 5 days or so? Will have to look again when I started this one.