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I'd just throw in all at the end of the boil. You can still use some other bitter hop. It worked well with Perle for me. From what I experienced this combines well with Amber ales, so I wouldn't do a real smash. But hey, whatever floats your goat, right?

I used it once, ~70g on a 18l batch, boiled it only for 5 min. It was a amber ale with an English yeast, I only got a hint of it, but that hint was good. Definitely got some cherry notes. My tip would be to use a lot if you want to taste it.

Interesting! Be aware though, it will most probably have less body than a beer fermented with an English yeast, since it will ferment more sugars. The amount of body probably depends on whether the saison yeast can ferment pentosan, which is (as far as I know) the compound that gives some rye...

I brew a ~2.4% beer, which drinks like a ~5% beer. BIAB, 50% wheat, 50% rye. You can probably not filter this with the 'normal' way, or you have to use rice hulls. Rye adds a lot of body. If you then only use aroma hop, no bittering, you can use quite a relatively big amount of hop (I love Huell...

I brewed my stouts with Nottingham, until one day I ran out and used an English Ale yeast. I'm never going back to Notty. Especially the mouthfeel is different, it just has so much more body.

I made a session beer (and with session, i mean 2,2%) with 50% wheat and 50% rye and an English yeast. It will not clear out at all, which makes me very happy. I BIAB though. I'm pretty sure it is due to the rye and extensive squeezing of the bag. If you're not doing BIAB it's probably no...

I don't know the beers you mention, but have made some fruit beers now and have some generic tips/comments. First of all, almost all sugars in cherries (or cherry juice) ferment, so you will end up with quite a sour taste and few body. Keep this in consideration when creating your grain bill...

No worries. It seems you can use a lot of cocoa nibs before the taste gets overpowering, so it's relatively safe to use. As far as I know the reason to add spices, juice, or honey to the secondary is not so much activation but the constant flow of CO2 out of the vessel. This flow is strongest in...

Hi! Maybe it's a cultural thing (Europeans being more conservative than Americans with throwing stuff into beer), but my advice would be to keep the first few beers simple. If your third beer has cocoa, fruit, and whatnot in it, it is very hard to say where any eventual off-flavors come from...

+1 for Nottingham. I use that yeast for all my stouts.

In my experience, juice can add a lot of fruit flavor. Just be sure to use 100% cherry juice. It doesn't matter if the juice tastes tart or not, the yeast will ferment out all sweet taste anyway. It will be tart. I would not boil in juice, you have a good to fair chance losing some flavor...

Thanks for the welcomes!

Hello there, I'm a Dutch/German Biologist living in Switzerland, and brewing all grain since February 2016. Generally I like to keep things simple (BIAB, no cooling). I try to brew as many batches as possible to get a feel for the system. The aim is to brew beers that are low in alcohol and...

I regularly brew a dry stout with up to 30% peated malt. I don't do that because it's an awful beer. No, really, I don't understand why it is not used more often in stouts, it really shines there. I made an Amber ale with 15% peated malt, which was awesome in the beginning, when the hop flavors...