Recent content by fullfrontalgranny

Does anyone know of an extract kit that tastes similar to hoegaarden?

I recently used 1 teaspoon of honey per bottle in the place of priming sugar. That worked really well. You get a very champagne style fizz, with a mild honey taste.

Grammer? What's grammer.

I have recently bottled what I would probably call a Christmas ale. In with the initial fermentation I added, two sticks of cinnamon (4 inches long), about 20 cloves, zest of about 3 oranges, and a few sprinkles from a bottle of christmasish ground spices. Afraid to say that after a week in...

Yes, well there seems to be an other Iain Edgar out there who has taken all the iainedgar login names on the planet, anything else that I want to be called is also always taken. Sadly Fullfrontalgranny is the only login name that I can be sure nobody has already used. Also I really...

Do you think that if I took a little bit of lime zest and a tiny bit of lemongrass, and put them both in, that would work? Lemongrass is very mild, it would be a nice light thia style beer. I read somewhere that a guy put chili and coriander together, but my mate recons that sounds disgusting...

thanks beer4breakfast I used birdseye chili (175000 Scoville) and since posting yesterday I have drank another couple. I'm trying to drink the stuff before it becomes unbearable, but might be fighting a losing battle. Wooooooeeeeee it hurts! These bottles should have a saddle on them...

That would be pretty fowl. Would the beer not preserve it though? Or what if I just use one peel of skin instead?

Does anyone see a problem with putting a quarter lime into the bottle before capping it? Two weeks ago I made a rather fetching chilli and honey ale, by adding honey (instead of priming sugar) and one whole chilli to each bottle before capping. It was a roaring success, however the chilli is...