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It came out very nice. We added some ginger root with the speciality grains and maybe a tablespoon of crushed peppercorn in the last 15min. After primary was done, the ginger wasn't really there so we added 3 chunks of crystallized ginger for secondary. Nice ginger bite upfront and some warming...

So I went with a French saison smack pack and my local hbs saison kit with specialty grains. Added two tbsp of crushed peppercorn and 1/4 oz of dried ginger. Smells great! Should be able to transfer to secondary on Thursday!

a wit would be nice. I'll probably go with a wit or a double. Hop suggestions?

Alright party people, I want to do a black pepper/ginger partial mash brew. Not really sure where to begin. I really need thoughts on a base beer and the appropriate hops to go along with it. I dont want to mask these flavors but also don't want them totally in your face. Curious to see what...

so if I use an ale yeast how long should I keep it in my primary for so it wont get too dry? im looking to have a final product that tastes like cider but boozey. I can't imagine that's too hard. I've also read that adding apple concentrate during bottling can help the flavor but that just...

so how much honey should I add to the batch, and do I need to heat it up with some of the cider before adding it to the batch? Sorry I'm still fairly new at this.

I just got my hands on some fresh apple cider from the local orchard and I want to make a good hard cider. Just like most things on the internet, I can't find a straight answer. I have brown/white sugar, yeast nutrient, champagne yeast and basic household ingredients. I would like to see what...