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Has anyone burned honey similar to how you make a bochet, and added it to a stout? Ive read it would add sweetness and body, since the sugars caramelize don't ferment as easily.

So here is my recipe, this will be the first batch i make in the new house. I still have most of my beer brewing equipment still packed. I was hoping for a lighter mead for this fall Chocolate Maple Mead Sweet Mead Extract (5.00 gal) ABV: 10% OG: 1.066 SG FG: 0.983 SG IBUs: 0.0 IBUs...

So I modified a True Brew Kit to try to get the flavor I'm after. I love Rochefort 10, and was going for something similar, but maybe more fruity and chocolatey. Here is what I've come up with so far- True Brew Belgian Ale Kit (Modified) Belgian Dark Strong Ale Extract (5.00 gal) ABV: 10.15...

I wanted to make a strong sweet stout for summer, and was hoping for advice to see if my recipe is sound. I will be hopefully brewing it this weekend. Chocolate Creme Brûlée Stout 5g batch ---Steep--- 12oz Chocolate Malt 6oz Caramel Malt 80L 6oz Victory Malt 165F for 30min...

I was wondering if anyone has tried using candi sugar in a beer other then a Belgian? I was thinking to add a pound of either amber or dark sugar in a simple ale I was going to brew next week. Here is the recipe- 5 gallon Batch ---Steep--- 8oz Caramel 80L 6oz Victory 162-165F for 20min...

So for Christmas I got a 5 gallon Brewers Best Holiday Ale extract kit, and was going to brew it tomorrow. When I opened the box it included a pound of corn sugar. I was thinking of switching the corn sugar with honey, and adding it at flameout. I calculated that I would need 18oz of honey to...

So this is my first time making acerglyn, I've made simple meads before but thought to try something new. My 1 gallon recipe was 2.5lb clover honey 12oz grade A maple syrup 1 tsp yeast nutrient 1/2 tsp yeast energizer D-47 yeast I started it on 12/5/13 and added 12oz more honey with...

I've been making cherry wine for some time know, and have always used table sugar. Well I was planning on making another batch pretty soon, and wondered if there would be a difference in flavor if I used corn sugar. I know when making cider I get a cleaner flavor with corn vs table, but didn't...

So I made a simple cider and added apple pie spice to the secondary. It turned out amazing, but wanted to up the recipe to have a crust flavor, to make a true liquid apple pie cider. Any thoughts of how to do this? I was thinking graham crackers in the secondary, or finding a graham cracker...

So I went to a farmers market the other day and picked up 10oz of sweet potato butter. It's just sweet potato, clove, cinnamon, and sugar. No preservatives. I was thinking of making a simple ale and adding this to the secondary. This is what I came up with. ---3 gallon batch--- 4oz Victory...

So I've had a one gallon batch of cider, and wanted to start another batch, this time 3 gallons. Would there be any problem just using the yeast cake from the one gallon batch with the 3? The one gallon batch has been fermenting for about a week. I know this is done with beer but didn't know if...

So my dad loves oatmeal raisin cookies, so I thought I'd make him a Oatmeal Raisin Cookie Ale. I want to have a good "raisin flavor" and thought of caramalizing the raisins in Sailor Jerry rum. My understanding is that by caramalizing them, there will be less fermentables and will get a better...

So I'm thinking of trying a cider that tastes like liquid Orange Dreamcicle. I'm thinking of either stabilizing for a still cider or pasteurizing it. Here is what I've got so far. 1g test batch ---Primary 96oz apple juice+enough to top off 8oz water 1/2lb corn sugar zest of 1 orange 2oz...

So I'm trying my hand at making root beer from scratch. I make a hard root beer with extract but thought it would be nice to make it myself. Here is the recipe I just got done making today. 1/2 gallon recipe 1 oz dried wintergreen 1/2 oz sasparilla 1/2 oz star anise 1 cinnamon stick 1...

I understand that when adding fruits/additions to beer you rack it to a secondary fermentation vessel with the additions, but would there be an issue with waiting until the initial vigorous fermentation subsides in the primary, and just adding the additions then? I ask because to me it would be...

Just thought I would share my experience last night, and describe why you should use a blowoff tube! I started a wheat ale two days ago, no excess sugars, just some DME, LME, and some specialty grains. Fermentation seemed pretty consistant, so I left for a few hours to run a few errands. When...

So it's been unusually cold in OH lately, and got me in the mood for a fall beer. I always make some cider, and got that going the other week, but wanted a good, smooth wheat beer that I could sit back and drink while watching the leaves change. This is what I've come up with so far, but would...

So I just finished with a Chocolate Covered Cerry Ale. The OG was 1.07 The FG was 1.017 The thing is, I added 3 cans or Oregon Dark Cherrie to the secondary, which I added up to 234g of sugar. My question is, how would you calculate the abv with the added sugars from the cherries in secondary?

So I was starting a batch of cider for the fall, but the place I get my supplies at were out of dextrose, which is what I normally use. So I went to the baking section, and found "morena pure cane sugar". It was only 0.50 more then regular table sugar, so I said what the heck. It's a more...

So this is an unwanted experiment, but I figure I'd post the proceedings, since my bad luck might help with others brew. Basically it was a series of bad luck. I must have broke a mirror over a black cat under a ladder. Long story short my Bittering hops smelled like cheese, and somehow the...