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Old 12-16-2010, 08:37 PM   #11
JesseRYC
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Feb 2010
Tempe, AZ
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I like to use a lot of ingredients that most people wouldn't associate with beer. I think one of my favorite recipes is ChocoCoco Porter which uses alot of chocolate malt and the addition of toasted coconut to the secondary. It comes out really nice. You almost get notes of vanilla and oak from toasting the coconut. I know that using coconut isn't that strange but it's one of my favorite recipes using adjuncts that aren't normally used in the brewing process.
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Old 12-16-2010, 08:50 PM   #12
JLem
 
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Jan 2009
Attleboro, MA
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along these lines I was wondering if anyone has ever used wine in their recipe. I know of breweries and some home brewers who put their beer in used wine barrels, but I've been thinking about adding wine directly to the beer - either in primary or secondary.
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Old 12-16-2010, 10:27 PM   #13
JeremyHB
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Oct 2010
Minneapolis, MN
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Skittles. Fermented right out and was actually a pretty nice drinking beer, if a little fruity.

 
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Old 12-16-2010, 10:51 PM   #14
trigger
 
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Aug 2010
portland
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Skittles? Wow...

I have a brown that's bulk aging right now. I had an OG of 1.071 and used 1.5 lbs of toasted hazelnuts in the mash, then another 1 lb in the boil for 10 min. That was my first stuck mash, even with 1 lb of rice hulls. The fermenter looked like the Exxon Valdeze cleanup, but I racked under the slick to avoid as much oil as possible, and included a pound of oats. Hopefully I'll be able to get some head on this beer. The hazelnuts are there, but subtle. I think next time I'd put all the nuts in the boil to hopefully bring them out more.

I need to name this beer, I'm thinking Big Brown Nuts so I can ask people if they'd like to taste my...

 
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Old 12-17-2010, 03:35 AM   #15
Lodovico
 
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Oct 2009
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Quote:
Originally Posted by JeremyHB View Post
Skittles. Fermented right out and was actually a pretty nice drinking beer, if a little fruity.
For real?
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Old 12-17-2010, 05:11 AM   #16
sh00t
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Oct 2010
Sedalia, Missouri
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anyone every use valerian? i've read about it better never have given it a go... interested tho... be cool to have a "night-cap"

 
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Old 12-17-2010, 01:56 PM   #17
bknifefight
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Dec 2009
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Quote:
Originally Posted by JeremyHB View Post
Skittles. Fermented right out and was actually a pretty nice drinking beer, if a little fruity.
I want to know what kind of base beer you made for this.

 
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Old 12-17-2010, 03:20 PM   #18
Teacher
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Sep 2007
Grand Forks, ND, USA
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And I'm taking notes for future brews....

 
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Old 12-17-2010, 03:25 PM   #19
hiberntepaths
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Dec 2010
Chicago, IL
Posts: 28

I made a gruit...yarrow, mugwort, marsh rosemary, bog myrtle.

It tasted...different. Some people said it tasted like soap. I thought it came out kind of sour. Mild infection? Maybe. Or maybe it was the weird herbs...we'll never know...LOL.

 
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Old 12-17-2010, 03:27 PM   #20
hiberntepaths
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Dec 2010
Chicago, IL
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On a different brew I added heather blossums. Those were floral and quite tasty.

 
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