I'm thinking of adding some heat to a cream ale I'm brewing for Halloween by adding some Ghost peppers to the secondary, but not sure how many peppers to used. Don't want it to hot but want to be able to taste it. I've used jalapeno's to flavor beers in the past and 12 fresh peppers for 5 gals...
I been getting good flavors from my brewing but have been thin on the mouth feel and body of the beers. Whats a good way to increase the body with out changing everything else.
I have put frozen fruit in the secondary before without boiling and the flavors came thru very good. I made a tincture once with black pepper and vodka and had to use so much to get the flavors to come thru for me I could taste the vodka.
I always wash my bottles before filling everytime and sanitize with star stan. I've used oxyclean to soak my bottles in to remove the old glue and labels form the commerical bottles
I've had a few peanut butter beers, but I like stouts. Thinking about a smoked peanut butter stout, but have never brewed a stout so not sure where to begin. I was also wanting to use real peanut butter is it possible.
The Hefe was upped using frozen blackberries in the secondary and came out well balanced in favor. Oh I don't want to up the ABV to unbalance the beer I just like a nice imperial occasionally and I'm trying to get away from kits.
I've been trying to boost my Abv on m batches of beer as of late by starting with more LME than usually or adding and extra lb of DME and the highest I've got is 7.3 from a Hef I added blackberries to the secondary. Any help would be greatly appreciated
I've just made my first IPA and dry hopped a week ago today. Question is should I rack whats in the secondary to the bottling bucket and bottle or rack to a different carboy to allow to clarify out the sediment then to the bottling bucket and bottle.
I did a tincture once and it took so much per bottle the vodka changed the flavor I was looking for. I'd just but the zest in the boil cause it worked for my lemon pepper Hef