Recent content by Hintadupfing

sp0rk, if you have enough Hallertau, I'm after some as well.

Sjhorry. Cannnt talk. Sciencnig..

Where'd you get the gentian from? I'm interested more for the purposes of creating kräuter liqueurs than brewing, per se, but experimentation is always an option.

Also, I really should check on those bottles of rosehip wine I have stored away from last year. :)

Ditto. Meads are delicate, volatile things, They need constantly to be checked on, throughout their years of ageing. I have an oakleaf mead from 4 years ago that has finally overcome its tannins and has become ... well, I'll tell you in a minute. *looks around for a glass*

Planning exactly this (amber/ darkish ale with rosehips and hawberries) at the moment. Both are growing in abundance in Canberra at the moment. What I really want are sloes, though. Anyone?

I made Koumis, oh, about 20 years ago. Mine was alright, but nowhere near as good as the stuff I tried at ... a market somewhere in NSW? Too long ago. Can't remember. I should probably make it again, just to be sure...

I made an oak leaf mead a few years ago. You have to be careful with when you pick the leaves, as well as how much. The young leaves are best, I think, as the tannin builds up as they mature, making them *very* bitter. Or you could do what I did - use older leaves, and just reduce the amount.

http://www.gruitale.com/intro_en.htm http://blacksmithsarms.wordpress.com/2013/07/18/hard-core-gruit/

Grosse Lisse, Black Russian, Green Zebra, Big Yellow, Yellow Cherry Pear, Mortgage Lifters, Tree Tomatoes, Big Red. They're all going exceptionally crazy - I came back from 2 weeks holiday to find my garden overgrown with tomatoes at one end, all laden to breaking-point with fruit, and a mad...

Ah, someone with access to sloes!!! I've been meaning to make patxaran (basque liqueur made from anís ainfused with sloes) for ages, but haven't been able to source the berries. Also, in Autumn, Canberra is laden with hawberries (up and down Northbourne Avenue). After a moderately successful...

I thought about it, and then went and picked a couple of kilos of wild rosehips, and made wine from that instead. ;) Not a "rosewater" flavour per se (less delicate and not sickly sweet like the commercial stuff), but a nice gold coloured drop that definitely tastes like drinking roses...

Can't say I'm overly impressed with the "HEF". Tried it a few months back and had to work hard convince myself to finish the glass... I'd rather drink my own Hefe any day (it comes highly recommended by my family from Erding). Also, as a Bavarian - I'm skeptical ... How many of the big...

Having just cracked the first bottles of my latest (ever so slightly dodgy) cider, I thought I'd share. Normally I use a proper cider yeast, but I recently moved temporarily to Canberra for work, had run out of my usual supplies of cider yeast, and had left all my other yeasts and toys in...

My family's from Bavaria, and it's considered regular practice to add a slice of lemon to a Weibier (usually stuck on the rim to begin with) in summer. I'd strongly advise doing it this way, rather than trying to get a lemon or lime flavour in the brew itself.