It’s been two weeks total since brewing, so I’ve racked the gruit beer, and decided that it wasn’t quite bitter or spicy enough, so I’m doing the herbal equivalent to dry hopping. I just put an ounce each of Yarrow and Wormwood, along with 1/4 tsp of Coriander into a pint of 100 proof spirits, where it will steep for two weeks, at which point it’ll be added back into the beer. This should extract the essences of the herbs nicely, without any deterioration from boiling, and you can add portions to taste, so I won’t make things too bitter by accident. That sort of control is good in an experimental brew. Just making a post so I remember every step that went in to the beer when I want to recreate it.
flagonslayer said,
July 8, 2009 at 4:03 am
Update: That stuff is really, really bitter. Strained it out and only got 8 oz back, but that should be more than enough. Thankfully, it’ll keep. Not really liking the effect the licorice has on the taste. Boiled and added 1 oz yarrow to secondary. Have fun getting that bag out…