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Haha, it was a great hit at parties ;) It was bottle carbd so I have to guess a little. It must have ended up around 3 or so vol CO2 It would have been good closer to 2.4 Sent from my iPhone using Home Brew

Haha, it was a great hit at parties ;) It was bottle carbd so I have to guess a little. It must have ended up around 3 or so vol CO2 It would have been good closer to 2.4 Sent from my iPhone using Home Brew

Chocolate Milk Chai Stout - ready by thanksgiving Bourbon Barrel Irish Red - ready early December Jalapeño Pilsner - ready by Christmas Sent from my iPhone using Home Brew

So glad to see this; same here! I love saisons in the spring/summer, then I move over to bocks/stouts for the fall and winter months. I love the versatility of the saisons. Sent from my iPhone using Home Brew

If you live in GA - Brewmasters warehouse is about 5 minutes away from me, and I love it! They have a great site with a 'brew builder' app, loads of pre-saved recipes from other brewers and helpful, friendly staff. (One of?) the owner is on this forum, and his signature has a 20% off code +...

I have to do the Jalapeño Cream Ale again - Jal-up-in-yo Business Sent from my iPhone using Home Brew

Any cilantro taste shine through? Sent from my iPhone using Home Brew

Just a typical wheat beer, then add 2oz blueberry flavoring at bottle time. Sent from my iPhone using Home Brew

The vodka soak draws a lot of heat out of the seeds, and a good amount of the pepper/smokey flavor. It allows you to control it easier. For me, I did about 5 peppers de-seeded into the boil. 2 more soaked in vodka - seeds and all - to the secondary. I only added the vodka and it got me right...

Woo! Get it! Sent from my iPhone using Home Brew

I wish I would have made 1 gallon of it without the tincture, just to compare. I feel like it added just a touch of heat and an enormous amount of flavor, and the ones in the boil might not have done anything excepts add haze. Sent from my iPhone using Home Brew

I used 5 in the boil and didn't add them to primary. At the end i made a tincture with 2 added at bottling and most of the flavor/aroma came from the last two I would not skip this part, it is very easy Sent from my iPhone using Home Brew

I'm a beer brewer, but interested in this thread... The purée/fresh berries will ferment out until the yeast gives up... Somewhere around 9-15% depending on the yeast. Potassium sorbate doesn't work as well without potassium meta bisulfite if you are trying to stop the fermentation. My...

How did this turn out? I have a saison that I want to add 5lbs frozen raspberry to and I wonder how it might turn out. I want some sourness so how do you think 5 vs 3 might taste? Sent from my iPhone using Home Brew

I follow you on Instagram! @8bitbrewery Hope the brew turns out well. Sent from my iPhone using Home Brew

It is more difficult to get a sweet and carbonated cider, but there are methods. I prefer a dry, highly carbonated cider. Some people add juice to their glasses to sweeten Sent from my iPhone using Home Brew

I only used 1oz of cluster, .75@60 .25@15. I would not change my version because I liked it so much, but I would say mt hood just because it is more 'American' kinda but not really :) Sent from my iPhone using Home Brew

I like a dry cider, so I use red star Montrachet. I have heard Nottingham is a popular beer yeast to use, which might make it sweeter if you add enough sugar. Sent from my iPhone using Home Brew

This is amazing! I had a cream ale partial mash kit I used, 1 oz of cluster at 60 min. 4 jalapeños de-seeded and roasted at 15 min boil 2 jalapeños roasted and soaked in vodka for a day, strained, add just the vodka, a little at a time (at kegging), I ended up adding all of the vodka. Sweet...

I think the problem is with people thinking craft beer = IPA It makes the selection of great styles are limited to what people will buy. I love Belgians, Saisons, Wild ales and other styles more difficult to find. IPAs are definitely here to stay and a Classic American beer, but good doesn't...