Search results

I placed my first order with Brewmaster's Warehouse because of the flat rate shipping and comparably cheaper prices. Their brew-building tool was pretty useful too in order to create and purchase a recipe. I had really high hopes for this vendor, but they were quickly met with dismay. After...

Doesn't sound too much different than what dogfish is doing out here by me - beer made from spit! Chicha! I don't know if it'd have the stomach to try ocean beer or spit beer though...

It's probably fine. Just like Tim said, if you rock the fermenter (not enough to splash, just to mix) you'll stir up the yeast cake again from the bottom and they'll get back to work. Worst case, if you don't see any activity after a day or two, pitch another smack pack.

I was doing some reading in my last BYO magazine, and read about under/over pitching. Has anyone here used their pitch rate to compensate for the lack of temperature control? My brewing quarters are set up in an apartment, so space is limited and sadly the best form of cooling I have...

Out here where I'm at, Dogfish head has a fantastic Apri-hop seasonal - Apricot and cascade/Willamette. The brewery uses dried apricots - which i think are pureed. Dried apricots will give you a more intense apricot flavor for less apricot. I always avoid flavorings/extracts where...

Tasting Results: I ended up de-veining, roasting and washing about 5 small(er) habeneros. I took most of the membrane out so that the habenero flavor was highlighted without overpowering heat. I kegged it, and it turned out quite good. Very brief summary: Appearance: Dark brown/black...

-First, I do not have maple sap. Will 1 pint of maple syrup (about 1.5 lbs) in the boil, and maple syrup for priming be enough to leave a maple aroma and flavor? I wouldn't boil the maple syrup. Boiling it will sap much of the aroma away. When I made my maple ale, I had a pretty good deal...

I wouldn't think that heat would go away with age for the exact reason you stated usfmikeb, but it seems that I've read a lot of reports here of aged pepper beers getting less hot with time. Perhaps the capsaicin is breaking down or losing potency?

That's part of the reason why i had chosen to use 5 whole peppers initially, but stripped of the pith and seeds to reduce the burn from the capsaicin. 5 whole peppers would be undrinkable, but I'm hoping de-seeding fixes that and allows for the roasted habenero pepper flavor to show up.

Yes, just de-stemming and pitching would hurt. I was hoping to capture the habenero flavor and leave only a bit of the heat. I was wanting to use enough habeneros to get through the malt and be noticed... but I'm not sure how many exactly it would take - having never tried it before...

Even with removing the seeds and pith?

I was hoping to get some feedback/suggestions about a porter recipe I've been working up for the winter time. I've got a fresh batch of habenero peppers harvested from my garden, and was wanting to use them in a beer. To avoid overdoing the back-of-the-throat burn, I was planning on striping...