How to make Chai Gruit - Spiced Ancient Beer

How to make Chai Gruit - Spiced Ancient Beer. We did a tasting of a gruit a few months ago and the overwhelming response to that was... "Show us how to make a gruit!". So, here it is. Full instructions on how to make a gruit ale using an all grain method. It's actually very similar to making beer. We decided to use chai spices like used for tea to flavor it and add the bittering and tannic properties we wanted.
Useful links:
Plastic strainer amzn.to/2ScCeAi
Glass Carboy with airlock amzn.to/2PbyYU8
Safale S-04 yeast amzn.to/2SfBlag
Thermometer amzn.to/2KDlRdp
Ingredients:
2 lbs (.90 kg)of 2 row malted barley amzn.to/2SkIgiB
1.5 gallons (5.6 l)of water
2 ounces (56g) fresh ginger
5 cardamom pods amzn.to/2P9omou
1 tsp fennel seeds amzn.to/2TYGjtM
3 whole cloves amzn.to/2ScCzmy
2 cinnamon sticks amzn.to/2FMI22i
2 whole star anise amzn.to/2E2ioEO
1 tbs allspice berries
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[@michaela.segarra461]

looks good guys... kinda funky but still really kool! "CHAI AM GRUIT"- Groot

[@infamousjack1256]

HAH...good one

[@Ro-Bucks]

Chi is my favorite tea and it strange how the world works. today I woke up made a chi for the first time in months just picked it up last night. I sit down with my chi and find this. so I'm drinking a chi while watching lol

[@tommyentryakoi9726]

Very creative, simple and interesting.

[@AnnOyer7771]

Awesome--your videos are the best! I learned to make mead, and now I'm going to have to try Gruit!

[@cooperage_torcedor]

I think I might have to try this my self.... love Chai....

[@IrishPotato86]

I love Chai!! Im going to have to make some Gruit!

[@mikeg8407]

Definitely need to try this one...

[@andrewp8284]

Enjoyed watching this while smoking a cigar and watching the rain on my porch on my day off! You’ve inspired me to get back to home brewing!

[@sanguinegaze]

I've been silently observing for a while now and I'd like to compliment this video. Y'all have come a long way and are getting so much better! Great information, accurate instruction, not too many digressions, good camera angles, a bit long but not too long. Well done!

[@CitySteadingBrews]

Thanks!

[@MalcolmSmall]

In Maine old timers used to use maple syrup, cedar tips, and spruce tips to make a beer kind of brew

[@briansmart8644]

thumbs up for the fellow Mainer. let also not forget the birch and willow bark that was and is also used to make beer

[@CitySteadingBrews]

Yep, and I want to try it too!

[@oldgoat8861]

Helped my Grandpa make Blueberry, Maple Syrup, Honey, Grape, strawberry for wines, beer, meade from his small orchard. Two thumbs up for the Mainer !!!! 👍👍

[@shellmatheis5258]

In Townsends vlogs he demonstrates a spruce beer recipe that Colonial soldiers made.

[@TheRedneckGamer1979]

Nah bud we do that in the South too, we just use honey or brown sugar instead of maple syrup

[@apenutz987]

The smell of mashing barley is one of the best smells. Probably my second favorite part of brewing next to drinking it. Lol

[@thefallencrusader5846]

It reminds me of kindergarten, There is brewery in our neighbourhood, and the kindergarten was few meters away from it. Love that smell.

[@13thCharacter]

Wow your production quality has come a long way in 4 years!

[@NobodyWhatsoever]

This tangentially reminds me how much I'm looking forward to mulling wines once fall finally arrives! I still have some bottles of a nice Tempranillo which works so well with the spices and honey. I'll have to add gruit to my eventual "try" list! It looks really interesting.

[@connissia]

Normally I'm not a beer drinker but THIS I might like. May very well have to try this. Just recently got all my brewing supplies and equipment in from Amazon, made a trip to Aldi's and now just have to find the time to start brewing! 😄

[@Songwriter376]

I gotta say in my opinion you guys are the top beer-wine instructors/doers/whatever the word I’m looking for on u tube...hands down. I really enjoy your funniness too. Makes it all fun.

[@CitySteadingBrews]

Wow, thanks. Even I wouldn't consider us to be that high up the food chain.

[@TristanDecker2017]

YES! Double camera angles in one shot! I've always hoped for that with how much y'all do stuff with your hands but talk while doing it

[@CitySteadingBrews]

Yay, someone noticed that I learned something!

[@patlawson1659]

My first time Brewing inside has sure been exciting . I've never had a problem with putting it in the ground, covering it up and walking away from it . Come back , uncovering it , racking it a couple or 3 times , Drinking it. But, it gives me something to do . 😂🤠 You know , I'm starting to like this 1.014 stuff , it's a little sweet , but I can handle it . I ain't Driving .

[@timothyrichards5823]

Great video! Easy all grain. “A brew in a bag “ grain bag would make straining a one step draining process. Plus the brew bags are great for putting fruits and such into a fermenter and removing them all at once when you want to. Less than $10 at a typical home brew store.

[@Wolvyrine]

So a couple of quic things, you dont especially like liqorice but you DO like all spice..... are we related?? I was So happy to see you do this btw. Slightly different spices for the Christmas one I'm trying to make but honestly, this step by step is EXTREMELY helpful. I do best when I get to see and do, reading I can take from but I do best with visuals and plain speech explinations, so again, thanks guys! This is why I keep coming back time and again and sending people here to watch. I also really love your not just brewing, all the other stuff (even the ones I can't really do) are awesome to watch and take in the knowledge. Pretty much everything you guys talk about is of interest to me. I love doing home made, from scratch, from the ground up and often, in the old ways. And in case my ramble didnt express it enough, I am shickled titless about this video hehe

[@CitySteadingBrews]

Scott... thank you so much. We truly appreciate your continued support, and I'm so glad you liked this one!

[@osutuba]

My wife loves chai tea but hates bitterness. I just might try making this for her!

[@morganbryers4509]

That gives me an idea to make chai mead!

[@lordsigurdthorolf1202]

TY from Phoenix Arizona ;

[@Yoslizzle]

I’m not into fancy equipment either. But paint strainer bags from Lowe’s is perfect for putting the grains in. You can put the bag of grains in the strainer and rinse (sparge) I always put the dry grain in the bag and put the hot water in a clean igloo cooler. Then pull the bag out after an hour and sparge on top of a strainer. Great video guys!

[@rrichards84]

I love that you describe beer as tea. It’s extremely apropos! I’ve thought friends first by saying “if you can brew tea, you can make beer” It’s truly that simple! Of course there are some additional steps, however, everything beyond the wort, and the time it takes to ferment... it’s the same thing. You heat up your ingredients, you wait (for tea to cool, or for beer to ferment) then you drink) Tea, is the simple the perfect way to describe beer. Honestly beer was the single thing that got me in to cooking. And it’s has been a wonderful adventure. /thank you beer!

[@CitySteadingBrews]

Lots of things are 'tea', though the purists will say they are infusions as tea needs to have the leaf of the tea plant. Pfft, Merriam Webster and I disagree!

[@lochbonniefarm7844]

For high volume straining, maybe try a fine screen classifier for gold panning?

[@spudhut2246]

great video. aged like a great mead. This looks amazing and I would like to try to make it. Has there been any thought on re-doing some of these ancient recipes? As always, simply amazing, thank you again.

[@CitySteadingBrews]

We do have a few that we would like to revisit, yes.

[@benjaminadams7228]

I'm really excited to get started on making this! Thank you so much for all of your amazing content! Does gruit need to age at all, or is it pretty much ready after fermenting? Looking forward to the follow up video!

[@CitySteadingBrews]

You make it, bottle it, and give it a week or two to naturally carbonate. Then... drink!

[@RobGraham048]

I would love to see a video on how to brew a dark beer.

[@LJTomlinson1]

If you go to Lowes or Home Depot the sell paint straining bags that will hold about 5 ps of grain. The bags are reusable, just wash them before each use and the are a lot cheeper than the ones from the brew store.

[@prairiedogs001]

Hey, so I'm baking of alcohol in general for a couple months for diet reasons, but once I get back to brewing, I plan on trying something along the lines of a cacao nib and coffee gruit. If you make a video on this idea, I will like it! 😁

[@hinterlanderswellness]

Awesome :D cant wait to try this. Careful with that aluminum. Slainte!

[@comesahorseman]

Aha! Always wanted to make a heather ale; now I have a good idea how to do it on a small scale! :) BTW, never sparge w/boiling water, you'll extract tannins from the grain husks that will make your ale very astringent.

[@peterdavis4816]

Great video guys. Can I suggest you invest in a paint strainer bag (about $2 at any hardware store) - mash your grains in the bag, makes sparging sooooo much easier - just sit the bag/grains in the colander and rinse. I'm definitely going to have a go at this recipe.

[@CitySteadingBrews]

I have them. In our videos, I try to show the simplest cheapest way. Of course you cam make life easier and buy a ton of things, but... meh, I want people to learn the methods and basics before buying a bunch of stuff. Yes, I know... the bags are cheap. But one thing leads to another, and another and another! :)

[@rajulnamdeo4627]

Chai Tea is Tea Tea... sir you won every indian's heart.

[@CitySteadingBrews]

Drives me nuts hearing people say Chai Tea!

[@gregorytoddsmith9744]

I am gruit.....no barly beverage.....or beer....or...distilled... something very different. Wish you could. Thank you for sharing your method and experience! folks!! Chai gruit! 👍 Kombucha reminds me of a greeting to an old friend. Greetings alchohol 🤪 All things in moderation.

[@AshlarKismet]

I want a shirt that says "Science: It's a thing"

[@ThebelgiumgamerFTW]

This reminds me of a very old Swedish beer called Gotlandsdricka

[@CitySteadingBrews]

Now I have to look this up....

[@ThebelgiumgamerFTW]

@@CitySteadingBrews well it is a type of beer, but more like a gruit, because certain spices and plants are used as a substitute for hops,it is made on the island of Gotland (well it is in the name). I think Wikipedia gives a good summary of what it is, so no need to look very deep into the internet for information

[@RyllenKriel]

That gruit needs durian, shark fin and a little panda dandruff to be perfect. Looks good regardless, thanks, I learned a few things!

[@kanejarrett1671]

Who knew me and Derica had the same taste in t-shirts 😮😁

[@dmadd4643]

Violence isn't the answer. Its the Question. The problem is, the answer is often 'Yes'.

[@sarmatiko]

Interesting recipe and the best part for me - it's not that complicated and ingredients are easy to find. I usually stick to cider and recently to mead and avoided beer due to relative complexity and specific components. Definitely gonna try this Gruit. By the way, how long that opened Sefale S-04 can realistically last in the fridge\freezer? Manufacturer states that "it must be used after a week", but I suspect it's way longer than that (otherwise I gotta get my malt asap hehe). I know that compressed fresh bread yeast can last for months in freezer, but not sure about homebrew strains.

[@ValZhihar]

Great video. Mash bag maybe could help a bit.

[@CitySteadingBrews]

Maybe. Others said that too but... straining it took 1 minute. :)

[@Ro-Bucks]

I'm going to try this but add or place some barly with a 1/2 ounce of flowers (cannabis) for a minor hops smell. Cannabis taste more like a tea though and the stems have too much tannins so I got to think for a bit.

[@thebunnyfoofoo]

Have you ever used the "King of Bitters" plant (andrographis paniculata) in place of hops? Or in combination with hops?

[@dennisgauger5764]

Have you had the idea to use cheese cloth to line the strainer to help

[@marutinandan182]

Made some cider, and my mother in law said it tastes like mavi, a drink they make and sell in Puerto Rico. Might be up your alley. They use a tree bark brown sugar, wifey said some people add ginger and other spices.

[@torjones1701]

Violence is never the answer.Violence is the question. Yes is the answer. :) For Others: To make a small beer, you do the same thing again, while re-using the grains. You wind up with less sugars in the small beer, and consequently, less alcohol as well.

[@DemonMage]

Violence is always the answer... what was the question again? "Could you pick up some beer on the way home?"

[@MrAcuta73]

Looks tasty! Always been a bit intimidated by all-grain and mashing. Really, I still am even after this. Looks really interesting. Judging by how much Stash double-spice Chai my son drinks, bet he'd like this one a lot. How is that ginger beer coming? Mine I think is finally done. SLOOOW ferment, think because of the acid content? Not sure, but going to bottle it tonight or tomorrow.

[@CitySteadingBrews]

All grain isn't so scary if you know the basics and have a solid recipe or understanding of mashing. The ginger beer video comes out tomorrow!

[@MrAcuta73]

@@CitySteadingBrews Looking forward to it! In the meantime, re-reading The Complete Joy of Home Brewing (Charlie Papazian) about all-grain mashing. BIAB might be my future, I have the tools, just not much know-how. Do. Or do not. There is no try. -Yoda

[@CitySteadingBrews]

@@MrAcuta73 BIAB isn't any different than all grain, just less messy. For larger batches, it's easier, but in a 1 gallon? Ehh.... no big deal.

[@MrAcuta73]

@@CitySteadingBrews I now have 16 1-gallon, 4 5-gallon, and 2 6-gallon fermentors......you keep this up and they'll ALL be full. = P

[@Oats162]

Hey there, have you (or would you) try alternatives to grain as the primary convertible sugar source? Like say cassava maybe? Friend has severe gluten sensitivity so would love to see a video for that

[@CitySteadingBrews]

It’s not really a gruit anymore but you can try.

[@gregington.]

Where did you get that portable heating stove thing?

[@heyporcupine]

Number 2!!!!!!

[@nathansmith6914]

Fourth comment!! Yessss!! I'm getting worse at this...

[@dannywimpey2487]

How would it work if you dry toasted the spices before using them? That's how they release a lot of flavour when they're cooked with. Just put them in a dry pan for a few minutes until they're smelling nice. Then use. I'd love to hear your opinion. Thanks for a cool channel. Xx

[@CitySteadingBrews]

Can do that too.

[@fredchristie262]

Hey Guys, May I make a suggestion to you, how about trying to make "Tepache", its a spiced Mexican pineapple drink, naturally fermented, normally ready to drink in around 4 or 5 days! I would love to see your input to this drink!!!

[@CitySteadingBrews]

This is something we will be making at some point!

[@shashadravyn]

Is chai mead a thing? I cant do carbonation..

[@ghoppr71]

Wonder if you could use the Tazo mix to make this now that you're familiar with it?

[@CitySteadingBrews]

Maybe.

[@mikew8214]

Can you do a brown ale? It's my favorite!

[@CitySteadingBrews]

I will, my favorite too!

[@mikew8214]

Awesome! Looking forward to it

[@ADMBPR]

What sanitising agent have you got inside the red object? I really want to try replicating this (Im the adult man drinking on my picture). Thanks for this fantastic video. A

[@CitySteadingBrews]

Star San, links in most of our videos or our store: city-steading.com/shop/

[@IAMDAVEREYNOLDS]

Thanks for the recipe! Going to make it as soon as the barley gets here. BTW.....I let my ginger beer go about 18 days,( by mistake), I'm guessing it probably ginger wine now. Should I just bottle it and call it done? Or should I take it to the extreme, and rack for secondary? What would you do?

[@CitySteadingBrews]

Have you measured it? Take a reading, it could be just fine.

[@IAMDAVEREYNOLDS]

@@CitySteadingBrews okay, so just racked,de-gassed,and bottled. Measured at 7.5%,but still perfectly sweet! Should be fizzy by next weekend. I will let you know how it goes. I used a drop or two of lemongrass extract and it tastes amazing! Otherwise, I followed your recipe. Thanks again.

[@IAMDAVEREYNOLDS]

@@CitySteadingBrews Ok, so got it fizzy now.... It's delicious! Thanks again. Going to start the gruit recipe now.

[@CarlPapa88]

As I go down the rabbit hole, reading brew recipe threads on a forum, I found a recipe for something called graff. Supposed to be a "clean, malty, not too tart, easy drinking cider". I flip back through the CS playlist knowing you guys had made a batch of this stuff. The chai gruit is the vid I was thinking of. So...do you guys have a list of requested recipes to try from people? It sounds like, with a lil more sweetness, this stuff would be deliciously good. I just haven't got that far into the craft (yet) and don't know what a couple things in the OP's recipe even are or how to use them. (Edited typo)

[@CitySteadingBrews]

Never made graff. It's a beer/cider combo I think. We made gruit, not the same thing. We had a requested list, but it's about 15 years long at this point, so we took the highlights from it and are making some!

[@PastorRob77]

Question: is that barley already malted or just store bought, 2 row barley? I would like to try this recipe. I have a market that sells bulk grains. Is that barley acceptable?

[@CitySteadingBrews]

It’s malted barley.

[@hinterlanderswellness]

27:04 Cat sighting!

[@teodelfuego]

How did it turn out?

[@misteromegonnaise4512]

Try not to get Chai Tea and Tai Chi mixed up

[@aaronmiller5089]

is there a place where i can find all of your recipes in one location

[@CitySteadingBrews]

Not at the moment... we are a youtube channel.

[@henrygonecrazy]

I don't have a full two pounds of malt barely but I have some pearl barely, could I use that as filler?

[@CitySteadingBrews]

Not the same thing, but, in a pinch, since you have some malt, might work.

[@henrygonecrazy]

@@CitySteadingBrews yea it would only be filling in about .5 a lb. Thanks! sorry for all the comments recently

[@stephensteele3553]

Friendly neighborhood microbiologist here. My guess, and it's just a guess because I'm not a brewer at all, is the reason for chilling is infection related. You have a temperature window in which infection is optimal. Above or below that and you are significantly less likely to have unwanted species get in there. We have this problem at our company when we're building bioreactors. As we are inoculating them, if they aren't high enough or low enough temperature, we get unwanted infection and it throws the whole system off. It doesn't just affect the species in the system, but how the species behave. Anyway, that's my guess. You just chill to get it out of the danger zone faster Also, do people really call it "oh gee"? The term is "gee ought" or "gee sub ought". But that's just pedantry.

[@CitySteadingBrews]

In brewing they do say OG.

[@stephensteele3553]

@@CitySteadingBrews interesting. I always find it funny when science leaks out into the real world and how the terms get used and switched around. Or how the names change for different things.

[@gotchasgonnagetcha]

You're correct about the reason for chilling the wort as fast as possible. In this case, the cold water bath works because it's such a small batch. Once you get over about 5 gallons, a cold water / ice bath will take quite a long time to chill it down, increasing your risk of infection.

[@IAMDAVEREYNOLDS]

O.G. = Original Gravity

[@armedbear529]

For the boil, you’re using the Presto pressure canner. What if you lidded it and did it at pressure?

[@CitySteadingBrews]

There is no reason to pressure cook your must. Pressure cooking doesn't add flavor or anything, so.... I wouldn't do it.

[@armedbear529]

Time reduction.

[@CitySteadingBrews]

There are times that reducing time is a good thing, but in brewing, generally time is a main ingredient.

[@kendalldavis99]

Kind of want to do is a Rosemary and thyme gruit

[@CitySteadingBrews]

I did a rosemary one... it was alright, but that one had far too much cerealy flavor.

[@satyendalvi1]

You have added various instead of hops what are they? Can I use tea or green tea instead?

[@CitySteadingBrews]

They were spices.... we explain in the video. Using tea doesn't do the same thing here.

[@lenwenzel7440]

I was a bit surprised you didn't use a cheesecloth bag during your sparging it always seems that I get more sugar liquid that way. I guess your method has its attractions as it simpler, and less messy. 😄

[@vikinghalfbreed6385]

How much barely did you use?

[@apenutz987]

Infection is not an issue until it gets down to pitching temp. People all over the world use the no chill method. The only thing that is really different is that you will get more bitterness the longer the wort stays hot. At least with hops. But that is fixed but lowering the amount of hops used.

[@CitySteadingBrews]

Yup. In this case, no hops, so no problem!

[@liondirk]

Just my opinion only but beer kept getting experimented with until it got to Ireland at the Guinness brewery and they perfected it. A good Guinness stout out of a keg is the epitome of beer.

[@DemonMage]

Well, good sir. Your opinion is noted. I would say it's wrong... but it's an opinion, so as my friend says, you can't be wrong. But I will say it's not for me.

[@CitySteadingBrews]

There's a lot of good beer in the world. I just leave it at that.

[@liondirk]

I know that I stated that it is my opinion only but I keep trying other beers and micro brews but I have not found anything that I like better than a fresh drawn Guinness. Everyone has their favorite tastes according to their tastebuds, and to me I love a good black beer. I would never tell anyone what they should like to drink, I just try to make drinks for me to my taste and if others like it great and if they don’t, more for me!

[@MaaZeus]

Guinness is decent but I prefer beers with more fruity tastes so I belong firmly in a team Hefeweizen, Paulaner and such. A nice blend of wheat and barley malts with a yeast that gives it a strong banana taste and you drink it WITH the bottom yeast (probably the only beer where you are meant to do it) mixed in for maximum flavor. May give you little bit of gas if your stomach is not used to digesting yeasty ales and if you drink a lot of it but the taste is amazing. 👍

[@briansmart8644]

I was wondering since you have a lot of spices that have a licorice type flavor and your not a big licorice fan. How would using those licorice based elements in the 60/30/5 system work?. the least pungent licorice of the flavors in for the full 60, the medium one added to the boil at the 30 minute mark and the cloves since they are the most offensive of the licorice flavors the last 5 minutes. This would give you the notes without the strong flavors.

[@CitySteadingBrews]

You could certainly do that... but... it's easier to just put it all in at once. The spices don't impart that strong of a flavor to something like this in just an hour anyway.

[@marianovettorazzi1708]

Is bread yeast ok to use on gruit??

[@CitySteadingBrews]

Mhm, I've used it before.

[@thebigar2003]

When you say use brown sugar do you mean use no barley? Like water brown sugar herbs and yeast for the recipe?

[@CitySteadingBrews]

Yup, there are beers made with brown sugar and no malt.

[@bb1987]

I just made this and there’s about 3 inches of sediment at the bottom. I believe it’s because of the milling of the 2 row my supplier did. Would you suggest I rack it mostly off before I start fermentation? This is my first time doing a gruit and not sure if this is normal and if fermentation will remove most of it or if it will just settle and stay there. I racked off about 1/3G of sediment into a pitcher

[@CitySteadingBrews]

What stage are you at? If it’s primary fermentation just leave it.

[@bb1987]

When I posted the question it was within the hour of me cooling the wort. When I put the wort into the carboy there was almost 1/2 gallon of slime/particles on the bottom within about 15 mins of it sitting there. I ended up siphoning up the slime and it gave me a full 1L pitcher of it. Ended up with a full gallon carboy after sucking out the slime so it worked out in my favour.

[@drummerdad80]

Ok i have made a few meads now and the first one and the new one both looked wierd about and hour after i pitched the yeast it looks chunky through the whole jug like i dumped cottage cheese in it, the first one eventually settled to a normal yeast cake and turned out great, i drank most of it now with no issues and great flavor, the new one is only a few hours old and looks the same chunky, i am wondering why it gets chunky looking sometimes, i have made others that never did that, wish i could show you a picture somehow

[@connissia]

If you join the City Steading Facebook Group you can post your pictures and questions and will usually get a prompt response. Make sure to tag Brian in the post if you want him to see your question. Great group of friendly people all learning and sharing knowledge as well as failures and a bit of humor.

[@CitySteadingBrews]

Yep, if you join the group we can see what you're talking about. However, you might have a normal ferment happening. The chunkiness could just be yeast clumping.

[@drummerdad80]

@@CitySteadingBrews ok i sent a request to join the facebook group

[@mythic_snake]

Could I use oats instead of barley, or would that completely mess up the whole idea of Gruit?

[@CitySteadingBrews]

Oats do not have the enzymes needed for the mashing process. Normally if something is say, an oatmeal stout, the oatmeal makes up 5-10% of the grain bill. You need barley in there to help convert starches to sugars that can be fermented.

[@armedbear529]

If I were to follow this, but use steel-cut oats instead of barley, would it work?

[@CitySteadingBrews]

Not really.

[@armedbear529]

City Steading Brews, that’s a shame. I have a lot of it.

[@snailman7989]

lmoa, as i was watching this i was thinking "man i wish i could fast forward time and see how this turns out right away" and then like 5 seconds later you say "it could be done in 5 days" and i was like "YE"

[@CitySteadingBrews]

Follow up is next week.

[@snailman7989]

@@CitySteadingBrews i hope to see you wearing the same outfit then

[@folkmarcmetal]

17:38 "hmm, this smells like cinnamon"

[@henrynyabuto4892]

Interesting..so this is made with whole grain and no need to use malted grain?

[@CitySteadingBrews]

It's malted grains.

[@ashleymagsam1350]

How many projects do you have going at the moment?

[@CitySteadingBrews]

9? 10? No... umm, 9. Unless you count the things in long term aging, then... 30ish?

[@ashleymagsam1350]

That's pretty cool.

[@antheaxe7340]

made spiced rum with chai tea some week a go found a rum that was age but no tast relly so put a chai tea bag in it with some allespice staranis and cloves i was not bad but not good ether it was barceló ron dominicano gran anejo 350 ml 75 proof

[@_kooob9214]

amazon.com price for barley... $13 for 5 pounds... same item at amazon.ca is $106.88 including shipping and tax! Any other suggestions where to look for the barley?

[@CitySteadingBrews]

A local or online brew store?

[@eww1598]

Hops is very estrogenic. The German purity laws were most likely meant to create a more docile people perhaps.Its just a thought...

[@kumaril05]

Chai Tea is like Ferrari La Ferrari 😀

[@CitySteadingBrews]

Yes, and that's why it says Chai Gruit not Chai tea.

[@bruceprosser8332]

I wonder if some black peppercorn would be a great addition to this?

[@CitySteadingBrews]

Sure.

[@pandashh9853]

Was just about to say

[@osutuba]

Cheesecloth is your friend!

[@RobGraham048]

a cat in the wort might add a new dimension of flavor.

[@xXCP1993Xx]

Of topic but I'm really wanting to do something with bananas. Lol just been trying to find the video where y'all did it first. Guess it hasn't happened.

[@CitySteadingBrews]

Not yet, no.

[@tattoolimbo]

I bet in the old days they would have eaten those cooked grains, nothing is wasted. It looked good to me anyway.

[@lilalza3emlil]

What about your ginger beer ?

[@CitySteadingBrews]

Friday!

[@MaaZeus]

About not chilling your wort, it is only a problem with beers where you add a LOT of hops, not just bittering but flavor and aroma too and if you have a large batch that cools slowly. Think of IPA and the worst (ridiculously bitter) examples of it. By not chilling those aroma and flavoring hop additions start contributing to the bittering and potentially make your beer TOO bitter. If you are a hop head there are alternate hop addition timetables for "no-chill" method. For beers that are low on hops, it makes no big difference. I like hops but I am not a hop head, most of the flavors that I like come from very late additions and dry-hopping so I can't be arsed to chill my worts plus I hate wasting water. I cool my wort overnight in a cool place and then pitch the yeast. If I figure a way to chill my wort without huge amounts of wasted water then maybe I'll start doing it. Maybe.

[@CitySteadingBrews]

Good point.

[@GaaraJunkie]

I have a feeling that you guys will like Karak Chai (sweet spiced milk tea)

[@CitySteadingBrews]

Maybe!

[@danieldraconian4511]

Why did you pick chi?

[@CitySteadingBrews]

We like the flavors. Derica had a chai beer recently and I thought I would simulate that in a gruit.

[@danieldraconian4511]

Sounds like what I would do

[@chazchaz6569]

Thatthatthat