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Thanks much. Did you add any coriander? I always add it with my orange peels, but wasn’t sure if that would be too much.

I am interested in making a lime cream ale for my summer beer. Thinking of adding lime peels to a cream ale. Anyone have advice/tips?

My cranberry beer turned out pretty good. 2 lbs at flame out seemed to be a good amount. It had nice tart taste, but not over powering. Lots of people who are not big beer drinkers liked it. Also, it went great with holiday dinner. Is a do-over for next years holiday. Thanks for the tips.

After reading this thread, I added 2 lbs of frozen cranberries to wort at flame out. Let it sit through primary, then removed at secondary. Just bottled it. Nice hint of tart, not overwhelming. Will post again when I start sampling in a few weeks.

Thanks for the tips. I am thinking about a similar peanut butter cup milk stout myself. Hoping to brew it in next couple weeks once I get supplies.

I usually buy my kits from Northern Brewing. I will look to see if they have the brewer's best flavoring. If they don't, do you know where I can get it on-line? Thanks.

Good idea. Will look for powdered.

Has anyone tried to add PB or Nutella to a stout. Wife loves dirty little freak by Duclaw in Baltimore. Want to make a clone for holidays.

Will check my cellar. I think I do have a smoked beer in my stock. I have saved spent grains and planned on making homemade granola bars. Didn't think about making my own smoked beer. May give it a shot. Thanks

Broke out my new electric smoker today. Have a turkey in now. Any recommendations for beer pairing with dinner? Using Apple wood chips and a lightly spiced rub.

I decided to go with a blood orange Belgium wit beer for my late summer batch. I have 6 oranges, and was thinking of just going with the zest, no pulp. Do you all think 6 for 5 gallons is too much, not enough?

Will look into Davies brew farm, thanks for tip.

Tracyk, how did you add the oranges? Just zest or did you add pulp too?

I have some blood oranges in my freezer, that I have been saving for a homebrew batch. Only craft beers with blood orange I have had is a pale ale from flying dog and a IPA from duclaw...both Maryland breweries. I typically brew a summer beer with orange zest that is a Belgium wit. Curious on...

Thanks. That makes me feel better about first batch. Since oktoberfests are a low hop style anyways, I figured it isn't a disaster.

60 min boil. 1 oz of Nobel German. Not sure of alpha percent?

So I am brewing beers for a friends daughters wedding in October. Brewing 2 batches of Oktoberfest. Just realized my kits had hops mixed up. Gave me 2 packs of aroma in first batch. 2 bettering hops in second. Didn't catch the mistake on first one, bottled them today. Brewing second batch...

I have just used a standard robust porter kit with mint leaves. I did a coffee porter a couple of winters ago where I crushed coffee beans and put them in tea ball during secondary

My girlfriend grew a habanero plant this summer. It has been great in jelly. Thinking of putting it in a beer. Just drank my first ballast point. Liked it but would like mine to be less hot. Would you all recommend just one for 5 gallons?

I have done secondary using a stuffed tea ball full of fresh mint. I change it every 2-3 days and take a small sample to gauge when to stop. Last time the flavor held well for about 6 weeks after carbonation, then it fell off quickly. I always try to keep a couple of beer to test how it ages...