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  • Mugwort - Homebrew Talk
    A few weeks later I foraged wild mugwort, added 3 g to 1 litre of water taken off a rolling boil and steeped for 5 minutes This infusion was incredibly weak A gentle bitterness appeared after 40 minutes of steeping in teapot All this is just to say different herb sources (of the same type) have very different potencies and flavours -- taste
  • Thinking of adding mugwort to my beer?? - Homebrew Talk
    What type of beer is it going to be? Mugwort is potent, so don't overdo it, especially if you're using hops as well If I were to use the two, I would probably use mugwort as the bittering agent (20 min boil should do) and just use aroma hops at the end of the boil Or, if you wanted a mugwort aroma, you could reverse that and boil the hops for an hour and the mugwort for the last 10 or so
  • Spice, Herb, or Vegetable Beer - Mugwort Anti-Imperial Stout
    Mugwort produces different mental effects than hops when present in beer Several of my friends and I have noticed this while drinking this beer It seems to elicit almost a sense of glee Of course, hops have mental and physiological effects of their own if you are aware enough to observe them
  • mugwort and wormwood? - Homebrew Talk
    So I was ordering some things from northern brewer last night and I noticed they had wormwood for sale, so I said to myself why not and ordered an oz I also picked up some stuff called mugwort Has anyone ever used these in a mead? If so could you post a recipe or give my some tips on how to
  • No Low bitterness from boiling Mugwort and Yarrow?
    I've been looking into brewing some unhopped ales lately, and settled on trying Mugwort and Yarrow as bittering herbs I read a bunch of warnings from helpful people on here that it is very easy to overdo it in terms of bitterness, so I wanted to go ahead and test out some of my herbs by boiling
  • Malting Rice Grain - Homebrew Talk
    All rice and NO mice, perhaps no one thought of this but I'm just malting the brown rice by sprouting it and then toasting it in the oven then slow cooking it for 5 hours with {1 part brown rice malt 2 part white rice} strain left over rice squish it boil it down to syrup then i get some
  • Inverted DME? | Homebrew Talk - Beer, Wine, Mead, Cider Brewing . . .
    What would happen if I used DME in place of table sugar when making inverted syrup? Bad idea?
  • Wormwood herb beer - Homebrew Talk
    A very common artemisia around much of the world is the weed "mugwort"; artemisia vulgaris Not as strong as wormwood, was used in pre hops beers, and is still used for a variety of things in the herbal medicine world, including "mild sedative tonic" and to promote vivid dreaming
  • Flaked Rice - attenuation mash time - Homebrew Talk
    Does flaked rice yield higher attenuation than barley malt? Is it recommended to mash flaked rice longer than barley to achieve full conversation? I always thought flaked rice increased attenuation more than malted barley, but was surprised when I came across a brulosophy experiment where the
  • Bog Myrtle instead of Hops - Homebrew Talk
    Bog Myrtle was a part of traditional gruit - an herbal flavoring that was used in beer before hops were introduced from Buhner's Sacred and Herbal Healing Beers: Gruit (or sometimes grut') was, primarily, a combination of three mild to moderately narcotic herbs: sweet gale (Myrica gale), also called bog myrtle, Yarrow (Achillea millefolium), and wild rosemary (Ledum palustre), also called





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