theKman
Active Member
I love fresh ground black pepper, and would be interested in working it in to a recipe. So far I'm still doing extract/sp. grain brews. Two questions:
1. How exactly should it be added? During the boil? During primary, secondary? Whole peppercorns or coarsely ground?
2. What type of beer styles might this work with? Something strong like a porter that can keep up with the pepper flavor, or something lighter that would let the pepper show through?
Thanks!
1. How exactly should it be added? During the boil? During primary, secondary? Whole peppercorns or coarsely ground?
2. What type of beer styles might this work with? Something strong like a porter that can keep up with the pepper flavor, or something lighter that would let the pepper show through?
Thanks!