[tommymorris]

That looks great!

[fredthecat]

Traditional mead made with goldenrod honey.

nice, i was close to getting goldenrod honey as the honey source around here recommends it as good for mead. but i started thinking and read that goldenrod honey has a very odd smell by itself... in any case, notes on goldenrod honey? you'd recommend it?

[goose]

Enjoying my Belgian Tripel.  It's a 9%er but is tasty.

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[joe_meadmaker]

notes on goldenrod honey? you'd recommend it?

I would imagine the odd smell being referenced is an earthy "barnyard-like" aroma that's common with buckwheat honey.  That smell is there, but it's very slight.  In my opinion it just adds a nice layer of depth rather than being any kind of problem.  For more of an overview, this mead has a very sweet fruity and floral flavor from the honey.  There's a hint of that barnyard aroma and flavor.  And there's also a bit of an herbal flavor.

This is one of my favorite traditionals that I've done.  I'm a big fan of the goldenrod honey!  Definitely recommend.

[fredthecat]

notes on goldenrod honey? you'd recommend it?

I would imagine the odd smell being referenced is an earthy "barnyard-like" aroma that's common with buckwheat honey.  That smell is there, but it's very slight.  In my opinion it just adds a nice layer of depth rather than being any kind of problem.  For more of an overview, this mead has a very sweet fruity and floral flavor from the honey.  There's a hint of that barnyard aroma and flavor.  And there's also a bit of an herbal flavor.

This is one of my favorite traditionals that I've done.  I'm a big fan of the goldenrod honey!  Definitely recommend.

thanks, thats clear. i got samples of a few honeys from the place including buckwheat, which i actually hadnt had before. i can imagine buckwheat honey as a small part of a beer or mead but it wasnt my cup of tea for sure. very barnyard, wheat husk, etc

sounds do-able, i think the goldenrod is slightly cheaper here

[pete b]

Around my area goldenrod is the most prolific source of nectar in late summer and early fall. The early goldenrod is just blooming and the late will follow in a few weeks. The honey I have in my supers now is mostly "wildflower honey" that would have been collected from mid June through July and is extremely light in color and floral. If the draught lets up and I am able to collect fall honey it will be goldenrod honey. It is significantly darker and while still floral it has earthy notes. I wouldn't at all call the aroma weird, but maybe that's just because I am used to that being what honey smells like.

[BrewBama]

Here’s my Cream Ale. It’s my KY Common recipe minus the BlackPrinz. Great beer.




*Disclaimer*: Any comment I add is simply the way I brew beer. There are certainly other ways that can be equally effective which other brewers may contribute. This is what I’ve found that works for me using my equipment and processes so I offer this for your consideration. YMMV

[Iliff Ave]

Another shot of melonberry pale. Brilliant though you couldn’t tell. Loving the koln dry yeast. Cheers bozos!


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[Andy Farke]

I did another round of my Mexican-style lager recipe...every year is a little different, but nearly every year is an amazing beer (modestly speaking). As is often the case, the condensate on the outside of the glass hides how clear the beer actually is....

[ynotbrusum]

My munipils - 9 lbs pilsner, a half pound of acid malt, and a half pound of munich for the color and touch of
breadiness I like.


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[Andy Farke]

Scottish 70/- Ale...(Scottish Heavy)





It turned out fairly well, but is a bit thin in the body. Recipe and tasting notes here: [size=78%]https://andybrews.com/2022/08/13/scottish-70-heavy/[/size]

[tommymorris]

Basic Blonde w/ Tettnang hops through out. Delicious. Slightly malty with a nice medium/low hop flavor.

1045 OG, 23 IBU, 1006 FG.
78% Pale malt
16% Wheat
6% C20
Tettnang @ 60, 15, 5, 0. Equal doses.
Bry-97

[HopDen]

Some very nice and tasty looking beers!!

[BrewBama]

Some very nice and tasty looking beers!!

I agree. I wouldn’t turn down a pint of any of them.


*Disclaimer*: Any comment I add is simply the way I brew beer. There are certainly other ways that can be equally effective which other brewers may contribute. This is what I’ve found that works for me using my equipment and processes so I offer this for your consideration. YMMV

[Village Taphouse]

Here's a "Mt. Hood Pale Ale".  Pale Ale malt, wheat, enough CaraMunich 1 to get the color and then Mt. Hood early and late and fermented with S-04.  Delish.