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Sterling is more fitting in taste. Clove and pepper are gained from the t-58. I just need nutmeg. I'm going for a pumpkin pineapple bread taste. Citra in aroma could make my pineapple dream come true.

I was going to make two recipe but then I said why not one recipe. I know how to get the clove and pepper taste by yeast. Sterling would be a good start. So I may put this one in my First Wort Hoping.

Hi I'm creating a recipe for my pumpkin IPA. I want to have the taste of spice without the spice. So I am brewing 1 gallon of it (test batch). I will be using safbrew t-58 yeast to get the clove and peppery taste. Now I want to get more spicy taste, but from the hops only. What would you...

I use a #6 plug with 1/4 tube for mine. I am making a "decanter" bottle to harvest the CO2 from the fermentation for my aquarium plants. But that's an other topic. Blow-off tubes are way better then the "bonde" thing.

So if I want to make a 2 stage infusion, I would just do it with more water because I know I will boil it off?

This help a lot, I will do that with my next week batch. I need to get my sugar maple wood chips soaked for my next brew. (My classic Imperial Stout)

One gallon is nearly a lab test size. I brewed a common bitter, with fuggle in first wort hopping. East Kent golding in my boil. One thing is: I lost nearly 50% of my water in my 60 min boil. What did I do wrong?

Cocoa powder! I can only tell you that.

I use brewmate.

I have 2 recipes that I like and want to make a few more than that. So I am building a "test" recipe, just don't know what style yet.

I'm starting to brew 1 gallons this week. Just need to make my recipe.

Hi all, I want to start to brew 1 gallons (imperial = 4L) for my test batches. I have so many recipe ideas that if I make 5 gallons each time I would need 3 rooms to put all those carboy. I wonder what I need to get started and make my 4L batches each week. (I bottle in 500ml bottles). So I...

No raisin. We were thinking cranberries (dried) tho. But we decided not to.

I was thinking of 1/2 teaspoon of all spice.

Jamaican pepper and all spice is the same ;)

So if I want to get a "Meat pie" Ale, I would have to add the "meaty" taste. I know that Ceppe mushroom when they get rehydrated infuse the water with a beefy flavor. So if I add that water in secondary and kombu in the boil I would get the "Meat Pie" Ale?

I would boil it with the irish moss...

Sorry to bring this one up again. Natural MSG optained via mushroom and seaweed is not like the MSG salt. It is MSG on crack. So what brings me back to : Dried mushroom (Ceppe, Chantrelle, and Shiitake) when rehydrated infuse the water with nearly a beef like taste. Umami is the taste of...

Sorry to make it go back up, I want to make a "Meat pie" Ale for my festive ale this year. I will put Cinamon, Jamaican pepper and nutmeg in that ale. I will use the "Jean Talon" yeast salvaged from an Annedda ale. I wonder how to add the umami without it being too overwelming.

sorry to bring back my topic up from limbo. I think of doing a Roibos bitter instead. Roibos tea need to be boilled 5 min to give all it's flavours. The only thing it that I use brewmate and there is no barrem for bitters... Can someone shoot me the basic data for a bitter?