Recent Posts

21

Beer Recipes / Re: Lavender in a Dubbel?

« Last post by tschmidlin on May 19, 2013, 11:07:51 PM »

I would take some and mix it in another beer and see how dilute it needs to be before you find it palatable.  If 10:1 dilution is still too much, I would dump it or try to find someone who likes it.

22

Other Fermentables / Re: Still semi sweet mead taste like pyment?

« Last post by tschmidlin on May 19, 2013, 11:03:23 PM »

It's hard to say where the winey taste came from.  It could be oxidation . . . but without tasting it it's really hard to say.  Do you know any qualified judges?  Are you in a club?

23

General Homebrew Discussion / Re: What's Brewing this Weekend - 5/18 edition?

« Last post by cheba420 on May 19, 2013, 09:45:06 PM »

Brewed up a batch of american amber. We're changing our routine up a little. Going to brew consecutive batches of the same brew 3-4 times to dial in consistency. We've been brewing a lot of one offs lately and now its time to get back to basics.

24

The Pub / Re: Heading my way

« Last post by gymrat on May 19, 2013, 09:42:10 PM »

That is what Ralph and I did. But it is all clear now.

25

Beer Recipes / Re: Lavender in a Dubbel?

« Last post by morticaixavier on May 19, 2013, 09:14:58 PM »

Lavender is a very strong herb. Add to that there are different varieties and only some are really appropriate for eating. Nothing dangerous, just taste/smell more soapy than flowery/yummy.

I would probably have started in the <5 GRAMS range rather than the .5 ounce range. or even made a tea and dosed at packaging.

anyway, the lavender will fade in a bit over the next couple years and it might end up quite nice, so if you have the space I would bottle it up and stick it in a corner.

26

Beer Recipes / Lavender in a Dubbel?

« Last post by aparce on May 19, 2013, 06:16:45 PM »

A week ago I brewed a extract Belgian Dubbel and tried my hand at adding herbs. A friend recommended to try .5 oz. each of coriander, rose hips, and lavender. I weighed them out and added them to the last 5 minutes of the boil. Lo and behold a week later now, I took a gravity reading and tasted the "beer".

I have enjoyed licking bars of soap more than I did drinking this stuff. Way overwhelming with the lavender. My question is, is it worth aging the beer at this point to see if the lavender mellows out significantly or should I just jump ship and dump it?

Also, just as an aside, it took nearly 50 minutes to chill this batch in an ice bath (my wort chiller broke). Would the extended contact time make the herbs that much more potent? Thanks for any advice!

27

Yeast and Fermentation / Re: dry yeast temp shock

« Last post by beersk on May 19, 2013, 05:35:40 PM »

I've been rehydrating at the beginning of the brew session. It might not be down to temp when it's time to pitch, but it doesn't seem to negatively affect how the beer turns out.

28

Other Fermentables / Still semi sweet mead taste like pyment?

« Last post by rhcpfan4002 on May 19, 2013, 05:21:33 PM »

So...my mead taste good but not to style. I can't figure out how my mead taste like a pymnet? It has a very nice, but not what i wanted, winey taste along with the honey.  Is it the honey? I used WLP007 yeast as well. It smelled as I wanted it to taste but had a winey taste.  All I did was take 5 gallons of water and drop in 10 lbs of honey. Then just added oxygen, yeast nutrients and the starter and left it alone for 4.5 months. Any help would be appreciated because I have no idea how I did that without affecting the smell by just mixing together yeast, water and honey.

29

The Pub / Do you hate to be corrected?

« Last post by duboman on May 19, 2013, 04:05:38 PM »

I think facebook is for retards.

As someone that donates time to work with challenged people I find this pretty offensive. If you don't like FB, fine, but your choice of expression is just plain wrong.

30

The Pub / Re: Heading my way

« Last post by AmandaK on May 19, 2013, 03:25:46 PM »

Dang!

Times like those I hide in the lowest place with the most beer.