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Old 12-17-2010, 03:39 PM   #21
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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.
Never added wine itself, but last year I made a barley-wine that I added oak chips that had first been used in the primary of a Cabernet that I made. It was very nice, but I don't make (or drink) barley-wine very often, so I'm not sure what to attribute to the recipe and what to the Cabernet oak chips. The oak flavor was really subdued, not like some oaked beers that need aging. It also had a nice red tint to it. I'd like to try it with something I'm more familiar with next time.

A fellow home brewer friend is currently "fat washing" a smoked porter. Somehow infusing it with bacon. That's that's strangest one I've heard of recently.


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Old 12-17-2010, 05:54 PM   #22
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Originally Posted by JLem View Post
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.
I have a belgian dark strong that I am planning where I take 2 gallons off in 1 gallon jugs, soak American oak cubes in port, add both cubes and port to the first jug. In the second I want to add some Brett. Then blend them all back in the end. Make a kinda 3 Philosophers knockoff.


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Old 12-17-2010, 06:55 PM   #23
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Peat malt. Came out terrible.
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Old 12-17-2010, 06:59 PM   #24
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Peanut butter, pecans, orange marmalade (not in the same brew)
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Old 12-17-2010, 07:01 PM   #25
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Tortilla Chips.
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Old 12-17-2010, 09:13 PM   #26
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Tortilla Chips.
And?
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Old 12-17-2010, 09:13 PM   #27
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I really want to hear more about the Skittles brew!
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On Draft: Mild
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Old 12-17-2010, 09:23 PM   #28
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And?
My centennial cream ale. I was 1/2 # short of flaked maize so subbed tortilla chips in for it. I just broke them up and tossed them in the mash tun with the flaked maize.

Blame it on having just read Radical Brewing, and having the "Iron Brewer" episode on basic brewing when I realized I was short of maize.

I looked over at the bag of tortilla chips sitting there in front of me, and thought "Hey, it's cooked corn mush....it might work."


A bunch of folks said "blah blah blah, it wouldn't work, you wouldn't get any head because of the oils, yadda yadda yadda."

And it worked out perfectly. I've found that the grain will absorb a lot of oils if you are throwing stuff like that or even chocolate directly in the mash tun.

It tasted great. I shared it informally with some bjcp judges and they were blown away. It had a great flavor, and plenty of head.

I may try in again using a full pound rather than mixing it with maize. But I think to used that much I'd really need to attempt a cereal mash.
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Old 12-17-2010, 09:35 PM   #29
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I haven't really used any weird ingredients, but I have captured and used wild yeast from my yard. It had a very distinct flavor (mildly sour and funky, very fruity) and was worth doing again. Maybe next spring...

Other than that I have used heather tips, orange zest, bitter orange, various spices and fruits, etc (kiwis might count as out of the ordinary???). Pretty average stuff.
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Old 12-17-2010, 09:41 PM   #30
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Juniper berries


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