Recent content by BleuChien

Thats just what I believe from what Ive seen from other threads. Since its a sweet stout maybe try the jalapeno in a pineapple vodka or something.

I think the problem with flakes are they hold so much oil. Oil will be bad for the carbonation.

sent you a text from a 214-620 number, if you could gt back with me I would appreciate it.

what are your thoughts on using citra or simcoe rather than centennial? Too much citrus?

No worries, I understand. If you can send pics of the chiller and draft equipment, thanks.

I never received pics from last thread. If you can send to [email protected]

Pm sent

Id be interested in the mash tun heater if you can ship it.

shawnbou took my suggestions. I was going to suggest Real Ale and 512, and catching a show at Alamo.

update on the extract version?

PM sent. I want it!

Thats what I did. Not saying its the right way to do it. Just thought I'd get the most of it doing that.

Ive done this and topped the pumpkin with some brown sugar to carmelize. Baking it brings out the armomatics and gives a nice flavor. Then treat as a 60 minute addition in a bag. Strain though when you put into the fermenter. And dont be surprised if you lose a lot of water to the pumpkin...

Great, thanks for the info! That was what I was unsure about. I have muscavado and some spices along with the fruit, and was unsure if I should add the addition time. Ill just put the ingredients that I believe them to be expecting.

Im entering a beer into the fruit beer category and on the entry form it asks for special ingredients and brewing techniques. What all should I include? Ingredients and their schedule in the boil? Priming sugar? Date of brew and bottling? Just confused on what all to include. Thanks for the help.