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On the Braggot, final gravity struck this morning in the secondary. We're going to bottle after dinner. Should be fun! It smells really good, like a very light, pleasant beer/mead thing. Flavor at bottling is very floral, with much youth, but once the bottles condition a while, I think the...

I write fantasy novels.

The Szechuan Porter came out so good, with a nice, bright citrus-y peppercorn-ness, that it got me thinking... Anyone ever try these as a coriander replacement in a Belgian Wit? Thoughts, recommendations, etc.? Actually, I ought to share the recipe for the Porter I'm drinking. 5 gallon batch...

About 1.5 ounces, dried, toasted and crushed with a rolling pin. I added them during the boil at 5 minutes, and let it all go through to the primary with the trub. I filtered them out at ten days when I transferred to secondary.

I bottled some of the szechuan porters and racked off the rest into a secondary. I drank the half-bottle that came from the bottom of the bucket just to see how things fare. Very, very good in porters. Szechuan peppercorn gives a good kick, but not a "hot" one, with lots of citrus notes and...

Yup. 5.

I made Pomelo-melomel yesterday, with my wife, and Braggot today when I had a few moments to spare between work tasks. Pomelo-Melomel involved 15 pounds of wildflower honey, the juice of 6 ripe pomelos, 2 cans of frozen white grape juice concentrate, the Zest of one pomelo, an ounce of ginger...

Slight change of plans... Talking about this got her wanting to make pomelo mead. We're making Pomelo-Melomel. <-this is really fun to say. pomelomelomel... I'm still making this Braggot recipe, just probably not until next week. When I do make this Braggot, I will boil the hops for 60 minutes.

One thing I did, successfully, was a Saison-style beer with a homemade Chinese Five Spice blend, Thomasaug, that's simple enough in a basic, clean spice or coffee grinder: 2 parts Star Anise 1.5 part fennel seed 1 part cinnamon 1 part szechuan peppercorn 1 part clove I did a ridiculously...

I chose Palisades because I had heard through the interweb google search, when used as a bittering hop, it sort of "maxes out" in bitterness and doesn't produce a very bitter beer. (This might be why it's used so much in IPAs?) To me, this is all things read on the internet, and I've never used...

I've bumped the honey to 6 gallons instead of three. Concerned about it tasting too much like beer... The stuff will arrive this week, and I'll brew it, then. I'm hoping the rose hips will add enough acid I won't need to do anything, but if I get antsy, I'll throw a handful of raisins in the...

I added the 8 oz of cocoa to the boil @5 mins. Before you decide to skip the Bay Leaf, make some hot cocoa with bay leaf, cinnamon, and nutmeg. Seriously. There's a reason my wife's Caribbean grandmother makes it that way. I took some of this beer to a party, and it was very popular. Gone very...

Howdy, In my continuing quest to please and intoxicate SWMBO, I thought I would put together a simple braggot. Here's the recipe I thought I'd try. More experienced braggot/mead makers, do you think I'll need any yeast nutrients or tannins? 5 gallon batch 3 pounds of Extra Light Pilsen Dry...

I used dried szechuan peppercorns. They're not peppers. They're not even like black pepper. It's the outer pod of a tiny fruit. It's more like African Uzazi (prickly ash) than anything else. It's name is definitely misleading, but it's a very tasty spice, and I bet it would do well in a robust...

Not to resurrect an ancient thread, or anything, but I just put a szechuan peppercorn porter into the primary. I used Brewer's Gold for bittering, and Cascade for Aroma, to - I hope - complement the resinous, spicy, citrusy addition of a good tablespoon or two of peppercorns. I love szechuan...

Another week, or so, has passed, and I thought I would update because with just a little bit more age in the bottle, the quirkiness has settled out in the bottle. This is sweet beer, reminiscent of a spicy cream soda. The chocolate and spice help to counter that sweetness. It's not a...

Awesome! I'm ordering the book right now! Thanks!

Howdy, I'm having fun and all, but there's a single resource I'd love to see that is hard to find. I'm looking at the BJCP-style guidelines for different styles of beer, and find them fascinating and frustrating. What I would love to see is a recipe guide for all of those styles that only...

I'm drinking it, right now. It's really sweet and complex at room temperature. The colder it is, the more bitter it gets. My wife says she likes it best when used for an ice cream float. I think, were I to do this again, I'd focus on the spices and minimize the cocoa flavor, so it isn't...

Into secondary after primary fermentation completed. (I ran it pretty warm, close to the upper range of the yeast, in hopes of fruitiness and funkiness to complement the natural funkiness of homemade cocoa tea.) After a few hours with Cocoa Nibs, I can say this with certainty: There is...