hist-brewing: Wormwood, Other Herbs, & Gruits
jbmail at isomedia.com
Fri Apr 3 18:58:19 PDT 2009
I have been making nettle braggots, using a general braggot recipe, and
adding nettles to the boil. Works pretty well, and the resulting beverage
tastes herbal with a bit of a warm flush after drinking half a bottle or so.
Last year's batch didn't work though. It never really carbonated, and tasted
sort of off, but not to the point of vinegar. The mistake I made was that I
completely forgot to add any hops. When I realized it, I meant to add some
to the secondary, but for some reason spaced on that too.
I wonder if that's what made the batch not work, or some random factor. I
have read that gruits were meant to be consumed soon after brewing, but I
thought that was because they weren't bottled like modern beers.
It's getting to nettle season in my area, and I'm planning to make a 5
gallon batch of braggot. I'll use hops this time, since I have a lot of
homegrown in the freezer to use up.
> Message: 1
> Date: Thu, 2 Apr 2009 15:49:02 -0400
> From: Rich Beecher <rbeecher at hotmail.com>
> Subject: hist-brewing: Wormwood, Other Herbs, & Gruits
> To: <hist-brewing at pbm.com>
> Message-ID: <BAY120-W11E8A11FF7E2A17B14360EC3880 at phx.gbl>
> Content-Type: text/plain; charset="iso-8859-1"
> 2 April
> I've enjoyed using wormwood & yarrow, mugwort, & heather & bog myrtle
> in my ales. Why would anybody want to use hops??
> Best Regards,
> Rich Beecher
> Chattanooga, TN
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