Recent content by Asrial

I'm not trying to be rude here, I'm just pointing out that you ignored what I wrote and went off-topic. :) Might be a cool way to add heat to a drink, but quite frankly, that's not what this thread is about. I just ordered a batch of chili seeds, including jolokia chili seeds, right now I'm...

^I just explained why I DIDN'T want to soak peppers. Either I'm brewing a strong wine or distilling.

^ That is partially true. Capsaicin, the active component in chilis, will mostly be stripped away when distilling. The flavour, on the other hand, will pretty much act the same way as when you distill cognac or eau de vie. I'm low-proof distilling to ensure there's a lot of flavours present in...

Situation: I'm waiting for my brew supplier to send me a set of new bucket lids with drilled holes for my airlocks (old ones broke since i tried drilling into them with a 15mm head... fail). I got a lager yeast strain I planned to use for a marzen-experiment, and there's just way too much. Also...

I'd say about 2 months at max. I'm quite slow. :P

Basic apple juice ferments to around 1005-ish gravity from what i've seen. So do alittle bit of math before aiming towards alcohol tresholds. And that aside, you should propably add the spices in steps of 1/5ths and wait some weeks in between adding and tasting. Spices is a cruel mistress in...

I'd not go with any of the options! I'd preferably brew a shot of espresso, mix it 1 to 2 with water and use that solution to make your priming solution. Coffee gains acidity and bitterness when boiled, which the priming sugar counters somewhat, plus I have no idea how the coffee reacts to...

There's absolutely no danish craft breweries that distributes canned beers. :( But we did get a shipment of imported assorted beers once at my grocery-store. Picked up a Fullers ESB. It was quite nice, slightly liquorice'y in the flavour.

Lowering the grainbill is one way achieving a lower ABV, but then you also cut pretty much everything else. You might want to mash at a slightly lower (or higher temperature, I don't remember right now) temperature, as it will convert more of the starch to unfermentables. So instead of a...

^ I saw the table; 1 cup for bottling. But I'm doing a 25-liter batch. 25 liter is bigger than 5 gallons, as 1 gallon is approx 4.5 liters. So that measurement is meant for 22.5 liters of beer. Converted, calculated and cracked, I'm using .29 cups of honey if I add all my whisky/honey. Honey...

The honey was mixed approx 1 to 2.5, so the alcohol percentage is above 20%, plus the honey contains natural preservatives. And freshly opened. How big is the chance for infective bacteria in that substance? Besides, I know alcohol vaporizes at seventy-something degrees celsius, but what...

Quite an odd question, I know, but I got a whisky/honey/cinnamon infusion (which I got exact numbers on honey value on by the way) that I've been thinking about using in a stout. It's 100g of honey dilluted into 185 ml whisky, which is a mix of the following whiskies: Jack Daniels standard...

^Mead is beyond easy to infuse with anything. And a tea-mead would be any vocalists best friend. :P But if I ever get around this, I might try to produce some lager-style beer with vodka-infused tea. Darker lagers tend to have a good time infusing with woodland and leaf aromas from what I've...

1 lb might be overkill if you ask me. I'd rather go with 1 lb per 2.5 to 3 gallons And you could always give them a huge temperature swing here; drench them in boiling water swiftly, vacuum-seal them all together in a durable bag, and freeze them. I'm not sure if it kills ALL the bacteria, but...

This seems like a really tight idea! Inspires me to do either my upcoming stout with some JW black label in the lock (YUM!) or do a seperate kölsch/pilsner with jägermeister. Surely this will be an odd experiment, but why not? :D