Recent content by fronterizobrew

Im looking at adding 3 chipotles to the secondary of my chocolate stout. Does anyone have feedback of how two peppers did flavor wise? The plan is to steam the dried peppers for sanitation then adding them to the secondary for a week. Any feedback s appreciated. Sent from my iPad using Home Brew

Thanks for the info. I just finished mine, and works great. Sent from my iPad using Home Brew

I changed yeast from wlp 380 to 350 to experiment. I fermented @ 65 in my climate controlled chamber. After 5 batches this is the only one that has this sulfur smell, it still taste good but has an awful smell. I take it it must is been the rubber seals and temp controlled chamber. Any feedback...