Bok choy is delicious and easy. I usually use it in stir fry. It goes in at flameout with the addition of noodles.
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I agree with this as well. I actually think a gratzer with 20% rye sounds good.I worry there's too much going on. You have a funky yeast, with an abrasive piney hop, with smoke, and a little roast.
Perhaps do a neutral yeast or a neutral hop with a French Saison yeast?
What about doing a black rye smoked IPA??? The rye is spicy
My thoughts exactly. That doesn't mean you shouldn't brew it though. Just keep in mind that it usually works better to highlight one or two flavors working in concert as opposed to having several strong flavors that might clash together.
Just mashed in on my first brew since early January. It's a 10 gallon batch. Grist is:
65 % Vienna
Hops will be Styrian Aurora, and Wait-ti at various times.
This will be split into two fermenters. Yeasts will be the yeast bay's Wallonian Farmhouse, and Dry Belgian Ale.
Mashing around 147 for 2 hrs. With ph at 5.3. I'm looking forward to drinking this one on some hot summer days.
Sounds great. Is the Dry Belgian strain a saison-type strain, too, or more Trappisty? I haven't used either of these. Always looking for new saison strains to try, though.
Damn! I've done that, but I used the malt, made a fine beer. If you think of where malt comes from, the garage floor doesn't seem all that bad
I've used EKG hops a few times that had a slight tea character to them. Maybe a little more pronounced in whole leaf ?
I don't mean to brag, but this is my haul from the beer swap. Way above and beyond, but thanks Kevin (braufessor)!
All my brambles and ribes come today. All 59 of them. As well as some rhubarb crowns. Glad I fire weeded the rows last night. This will be exciting!Fire weeding has to be fun.
Obviously, unless you used some enzymes, you just added starchy mess to your mead. You might bet a little flavor but I'm guessing you realize there will not be much in the way of fermentables.
My wife's family loves prosciutto, and I have never eaten it. I would be sick all day if I did. I'm a pescatarian, but it's been so long since I've eaten something like that and I have long since given up any desire for meat. Except my ma's corn beef and cabbage on st. Pats. That is pure torture to be around. Still not a hard decision for me.It's not quite the same, but smoked salmon would make a passable pescatarian alternative for prosciutto around the aforementioned grilled asparagus.