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+1 on the Daniels book. It's great for understanding how to balance, adjust, or create a recipe from scratch so you can hit the various marks you may be aiming for in a beer. Along with Designing Great Beers, I would recommend Sam Calagione's Extreme Brewing and even more so Randy Mosher's...

I would encourage you to cover them just for the heck of it, but I can say from first hand experience that when I first started brewing we left the carboy out in the dinning room unprotected. There was no direct sunlight hitting it, but the room was typically lit up by sunlight or kitchen...

This guy doesn't seem to have much trouble with it. He apparently uses a "squirrel mixer."

So I went looking everywhere for the Yarrow and could only find it in capsule form. The cute young girl at the health food store had me convinced I should spend my evening breaking open hundreds of tiny plastic pills until I had a couple ounces of Yarrow. Luckily I realized there's obviously...

So here is what I decided on for my Belgian Chili Ale. O.G. 1.055 F.G. 1.010 After racking to secondary I steeped 5 dried Guajilo peppers (just under an ounce) 4 grams of Ancho Powder and 1 gram of Cayenne powder at 160 degrees Fahrenheit for 10-15 minuets. Since the tea ball was to big to...

bovine, I think you've got something great going here, but might I suggest you take a second look at just how much of the peppers you're adding. Surely, by adding any peppers at all you will get flavor and heat from them, but if you add too many the beer may be intolerably hot. I would suggest...

You know saturn, despite the seemingly unpopularity of this post, I really think we're on to something. I like the idea of a Gruit. I wanted to try to blend the wormwood with some hops but I was also thinking of doing wormwood alone, and now that you mention it a gruit sounds much better. If you...

Thanks for the suggestions asa. I will let you know how it all turns out in the end. You’re right about the wormwood, that stuff is gross. I definitely don’t want to make a wormwood beer but I wonder if it might be good paired with the right hops. I was thinking since it’s so...

Last night at brew club there was a huge stash of herbs and spices from one of the local breweries, New Belgium, that were too old for them to use but plenty fresh for us. Here’s what I was able to grab: Lemon Grass, Lemon Verbena, Lemon Peel, Schizandra Berry, Jasmine Flower and Wormwood. I...

Now that's an awesome description, I will remember that one. All I really meant to imply is that Fat Tire tastes like a Pepsi. To anyone who does travel out this way and ever gets a chance to stop by the New Belgium Brewery, try some of the brews from their "Lips of Faith" line. Go for the La...

Seriously? Fat Tire? That's the beer for people who don't like ales and usually drink Miller. There are many beers here better than that. I kid, everyone's entitled to their opinion ;) But seriously. There is a brew pub here called CooperSmiths and they make an english bitter called Albert...

I think you have the right idea, and if you test it first you will be fine. However, I think there is a big difference between a liqueur and a flavoring agent in the way you plan to use it. A liqueur is more sugar, water and alcohol than any of the flavors in it. The alcohol intensifies the...

khiddy, the recipe looks great. I forgot Rogue did a hazelnut brown, I might have to steal your recipe. Just so you know, the Frangelico was meant as a substitute for priming sugar. My carefully measured 16 oz was considered more for carbonation than for flavor. 10 oz of Frangelico added to 5...

Yes, I can taste it some, but like I said, it blended in well. I used some spices including cloves, ginger, cinnamon, etc, and so it is not overly pronounced. Don't expect it to give the flavor a big punch. It's more like a subtle finish to the beer.

Dracula, try Wyeast London ESB Ale (1968) yeast. It’s just extremely clean yeast. Read the description on their website: http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=22. I’ve just gotten to see the results of a batch I used with that yeast and I’m very impressed...

Update here. The beer is a bit premature in the bottle still, but I just cracked one open and the liqueur worked perfectly. I used some spices in the brew and I think the Frangelico blended in very nicely. I will definitely do something like this again.

If you go to the related thread “Priming with Liqueur” you’ll find a much simpler calculation for figuring out how much liqueur to prime with. But because of its simplicity and the ambiguity of its source I am a little skeptical. So here is what I’ve decided on: From using the other man’s...

Revvy, good advice. I found a thread that you yourself had posted on about a year ago. In that thread he used a full bottle of liqueur at 8g of sugar per fluid ounce and said it was a bit over carbonated. He even admits that according to his own math he should have used 18oz instead of the full...

Thanks for the suggestion bud. I used Wyeast London ESB which according to their website has a tolerance of 10%. My OG was 1.070, and my FG 1.010. I understand my 750ml bottle of 20 ABV will add no more than 1% alcohol to the ABV of my beer. So I think I’m good there. Any suggestions on...

***EDIT - Mosher makes the idea seem simple but his calculation is somewhat confusing and it's likely I did it wrong since I don't completely understand it. Thus, I think I probably botched my introduction here making it hard for anyone to help. But I still think priming with liqueur is an...