Me too. I really should conduct a number of specific trials so I know which plant is producing which effect and try it at different doses and different stages - but I’m too impatient for that. Maybe that kind of discipline can follow after I’ve satisfied my initial lust for experimenting with everything!Your pathfinder recipe really is very interesting indeed, good names by the way too I'm particularly interested to find out about the lemongrass!
On the other hand, I think I need a team to help me get through all the things I want to try - NOW!Every time I read this thread, I feel like I need to go and have a lie-down afterwards!
You could make lots of saison using lemon verbena and nasturtiumsIf you want Lemon Verbena (aka Lemon Balm) then pm me because it grows like a weed in our front border
I’ve started to collect my plants for Friday…
First the rose petals. My roses are all China roses and every part of the plant is edible though I don’t much fancy chewing on the stems.
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The flower is beautifully scented though is also mild. The petals are really clean, slightly crisp and almost dissolve in the mouth as you chew them, not at all fibrous. The flavour is mild, slightly sweet, and fresh like a sugar snap pea with a hint of orange citrus and a hint of rose water aroma. These would be really good in a salad. These particular flowers are clearly pink but I also have apricot coloured roses of the same type that taste of mild apple rather than orange.
To prepare them I just pulled off the best petals to make up 20g dry weight, washed them gently in gold water, laid them on kitchen roll and gently patted them dry, put them in a plastic container and they are now in my freezer until Friday.
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Yep! Planning on giving all my brews a silver lining tooWow look someone is doing well for themselves
My Mrs thought I was weird putting porridge oats and corn flakes in my beers. I dread to think what she’d say if she caught me chucking in the contents of our hanging baskets
…what are you growing in your hanging baskets. Asking for a friend
Gave this a listen supposedly he has been on a 3 year quest for the perfect Neipa thought you might be interested in the hopping schedules.
http://traffic.libsyn.com/basicbrewing/bbr07-08-21perfectneipa.mp3
The process is:
A small bittering charge 14g at 60min
Two whirlpool charges of 56g one at flameout in CO where he is that is 93c and one at 82c
Then after fermentation is complete soft crash to 15c and add a huge dry hop addition for 3-4 days.
Seems similar to what you are doing.
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