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5 gallons of caramelized onion stout. OG 1.071. Smelled good. Could be really nice. Or turn out rancid nasty. Guess we'll find out.

So, I've heard often that you can stick with your primary fermenter for up to a month (maybe longer) before you develop off flavors from sitting on the trub. I've also heard that primary fermentation really only lasts a few days, and you're safe to rack to secondary (if you wish) after the...

I hope I'm not being too pedantic here, but I'm a little confused. Sinusoidal curves are periodic—surely you don't mean that the "hoppiness" goes through cycles as it ages? Or maybe you meant that the flavor follows the shape of a half-period of a sine wave?

I had considered the tincture idea, and I think you're probably right about the results being a little more consistent and indicative that way than with little bits of pepper meat. So I guess I'll try making a few strong infusions of different peppers and then "eye-droppering" them into...

I use a pretty similar method, but instead of bothering with the string, I find that if I throw the jugs in my freezer right as I begin the boil, then pull them out right as I need to cool the wort, the jugs are just starting to freeze but aren't frozen solid. The icy water is quite good at...

Follow your tastebuds, friend. :)

Hey guys, my next project is an IPA where I want to play with the unorthodox (but not-unheard-of) addition of chile peppers to the beer. Now, I understand that you usually add fruit during secondary, and most chile beer recipes I've seen follow suit. But I'm a little wary of adding peppers to...