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bandarker wrote:My first homebrew was this Jasmine IPA, which came out more like an APA, and was really delicious. I sourced organic Jasmine online.

http://www.homebrewtalk.com/f69/avatar- ... one-67344/" onclick="window.open(this.href);return false;

Does anyone know where I can get dried Jasmin Flowers in Halifax please? I want to brew with them on Sunday.

I have no clue but look in the tea stores they might have pure jasmine.

Yeah, Tea stores or Asian supermarkets would be your best bet. I think I have seen some at Teavana.

Thanks, I tried phoning a few Asian stores and no luck. Looked at Teavana online and not stocked. Not looking promising.

Check the Asian store on the Bedford highway, or the one on queen by Victoria (not the one near morris). Those are the two shops with the best selection. Also, try planet organic or whatever its called now (organic earth?).

Only thing I would say is to avoid anything blended with Jasmine, just to go for pure jasmine

CorneliusAlphonse wrote:Check the Asian store on the Bedford highway, or the one on queen by Victoria (not the one near morris). Those are the two shops with the best selection. Also, try planet organic or whatever its called now (organic earth?).

Had no luck, thanks for the ideas. I ordered online from the link bandarker gave ...thanks.

bandarker wrote:I got mine here -> http://www.tealux.ca/pure_jasmine_flowe ... ng=jasmine" onclick="window.open(this.href);return false;

If it comes by the weekend I'm making a Mild with it.

Check the health food store in Quinpool. Planet Organic. Maybe.

I'm planning my next batch of working man. This will be a 10 gallon split batch. One keg will get the jasmine and the other half wont.

I was trying to find info on temperature and steeping times for getting the best flavours out of dried jasmine flowers. The last time, I did a 2 1/2 minute addition in the boil. There is no information that I can find on this, although I did read that the volatile aroma compounds from the jasmine are delicate. That statement makes me think I should add them in the secondary, like dry hopping, so the volatiles don't escape with the CO2, and perhaps steep the flowers rather than boil. My current plan is to make a sub boiling tea, leave to steep, maybe overnight or perhaps refrigerate overnight and then tip the infusion into the keg. I do my secondary fermentations in the keg at room temp, before chilling and carbing. Any thoughts/suggestions?

GuingesRock wrote:I'm planning my next batch of working man. This will be a 10 gallon split batch. One keg will get the jasmine and the other half wont.

I was trying to find info on temperature and steeping times for getting the best flavours out of dried jasmine flowers. The last time, I did a 2 1/2 minute addition in the boil. There is no information that I can find on this, although I did read that the volatile aroma compounds from the jasmine are delicate. That statement makes me think I should add them in the secondary, like dry hopping, so the volatiles don't escape with the CO2, and perhaps steep the flowers rather than boil. My current plan is to make a sub boiling tea, leave to steep, maybe overnight or perhaps refrigerate overnight and then tip the infusion into the keg. I do my secondary fermentations in the keg at room temp, before chilling and carbing. Any thoughts/suggestions?

Mark - Jasmine flowers are commonly used in Tea and i bet if you looked up some of the fancy tea sites that have different steeping temperatures listed for the different teas based on what was in them you might have a start.

Tried that and it's all about the tea. Different teas give off bitter tannins at different temperatures etc. That drove me nuts! I want to know about the Jasmine flowers and not the damn tea

http://tesathome/2011/05/16/flowers-infused-water/" onclick="window.open(this.href);return false;
and http://goo.gl/9FzqXD" onclick="window.open(this.href);return false;
Leaving them in the secondary like dry hopping may be the way to go

Leave them out mun, hated that jasmine aftertaste of your mild in the advent beer exchange

gm- wrote:Leave them out mun, hated that jasmine aftertaste of your mild in the advent beer exchange

Oh, Jasmophobes can have some from the other keg.

Thanks for the links Gordon, I did come across your first link in my search, and also a syrup making link.

Hi all,

The head brewer from Elysian (maker of the Avatar Jasmine IPA) applies this schedule to the 5gal homebrew version:

Hops/Jasmine:
7.5 AAU German Northern Brewer
1.5 oz bagged dried jasmine flowers - 10 mins
1.5 oz Glacier (or other benign aroma hop) - 2 mins
.5 oz bagged dried jasmine flowers - steep
.5 oz Amarillo - steep

I tried this and it worked deliciously

Thanks

I was just researching. There really is very little: http://www.thebrewingnetwork.com/forum/ ... p?p=206605" onclick="window.open(this.href);return false;