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Reviving this thread to say that I brewed a brett saison with szechuan peppercorn and grapefruit peel, and it won a silver medal in a local competition. I used about .25oz peppercorn and it gave a HIGHLY floral aroma that thankfully died off a bit by the time the competition rolled around. Next...

Trader Joe's sells frozen mango. I dumped a bag (1lb, I think) into secondary with a saison and it turned out great. I make it every year now.

I assume the grapefruit peel that comes with the NB kit is dehydrated. So using two ounces of fresh peel wouldn't be enough. Right?

What yeast did you use?

Citra/Maris Otter SMaSH this weekend! Should be fun!

Welcome, fellow Lexingtonian! There's a homebrew club here in town (BOCK -- Brewers of Central Kentucky) if you're interested in finding other brewing addicts.

I'm in! Thanks for doing this.

I have capped twist offs successfully using a standard capper. I'm not advocating using one or anything, but twist offs have worked fine for me in the past.

I'm headed to Madison next week and am definitely planning on taking a tour of New Glarus on the way. Do they have guided tours or just self-guided ones? Do they have complimentary tastings?

Me too. Actually it's a double IPA. Well, I guess more of a 1.5x IPA, really. :-)

Extract brewing is fine with distilled water. I used it exclusively before I knew it was "wrong."

I've seen lots of videos where people mispronounce common brew terms. I don't understand why since the pronunciation of everything is listed in any book you read. I've heard wort as wart, trub as truhb, tun as toon, etc. You would think that people knowledgeable enough to post videos about...

Nah, just wait. It will be fine. Take a gravity reading in about two weeks and see if it's close to your target. RDWHAHB, and all that.

So what would be the best way to add more caffeine to a homebrewed version of Red Bull?

There's nothing like cracking open an American pilsner like Budweiser for that clean, crisp taste of shaved testes.

Noob here. What would be the reasoning behind adding some extract at the beginning of the boil and the rest sometime later?

I bet it doesn't taste like there are mistakes!

I hope I win!

After eight years, a bunch of lost equipment, and far too many moves, I've landed in Kentucky and started homebrewing again. My first batch (second first batch?) has been fermenting for a week now; I'll probably bottle it this weekend and let it condition for a few more weeks. I had been...