Recent content by jasonerichard

Unrelated to this beer, can you let a tincture/extract sit for too long? Would it go bad after a month for instance?

Can you let a tincture/extract sit for too long? Would it go bad after a month for instance?

Tincture... Interesting. Do I toss the whole bit in or do I filter it some how before pouring it in? Also, should I extend secondary fermentation due to my late addition of the zest and coriander? Or just bottle longer?

I'm working on a La Petite Orange (belgian style) ale from Northern Brewer and totally blew the recipe by not adding the zest and corriander at Flameout. Any chance I can add it during secondary without ruining the beer?

Working on a Chipotle Porter recipe for the holidays and am battling over whether or not to add dry Chipotle peppers during "secondary" (I do everything in primary) or if I should create a Vodka concentrate and then add it during bottling. My hope is to add some true Chipotle flavor to the...

Interesting. I have seen a lot of people say 1/18 a tsp or 1/4 a tsp with quite a punch in cardamom flavor, but that's quite a large dose. Were you using dried seeds?

I'm working up a 5 gallon batch of Stout where I plan to bottle the first half as is and for the final 2.5 gallons, mix in Cardamom with my sugar/carbonation priming solution. I have the dry seeds, so I'm assuming I should ground it up, but I'm not sure how much is too much. I hear even 2...

Perfect, thank you guys for the support.

What kind of beer? And that test was an awesome idea... Thank you for sharing. Definitely helps put this in perspective.

The one bit I forgot to mention is that I had two gallons of cool water sitting in the bucket when I poured in the wort. The thermometer went in after I poured it and it was at about 120 F. Supposedly this food grade plastic can withstand some heat, but definitely cautious. Just worried about...

On my third beer batch, doing an Imperial Stout, and in a rush, I totally blanked and stopped the boil and then strained the beer right into a food grade plastic bucket. It wasn't until I was cooling it in an ice bath did I realize that I needed to cool it before I moved it to the fermenter...