Search results

Fortune has smiled upon me. Not to encourage others to replicate my negligent practices, but I happily report that this beer at bottling time has escaped contamination. I dare say this jalapeno cilantro amber ale is fairly delicious even pre-carbonation.

Ah, what a relief.

Scenario: I wanted to "dry hop" with chopped cilantro in a 2 gallon experimental batch. Pressed for time, I put chopped cilantro (prewashed) into a paint strainer bag, submerged it for about 10 minutes in b-brite solution, then placed it in the fermenter. Question: Destined for...

Gypsy, what did you use for the carrot addition? Carrot juice? Chopped carrots? And how much? I'm thinking of trying a small, 2 gallon batch experiment, a carrot wheat beer.

Anyhow, I just put 300 ml of disaronno into my primary (post fermentation) last night... along with 3 lbs cherry puree... in a 2 gallon stout. Yes, I have issues. Will report back.

Yes, please!

Congrats on making an excellent brew! Good thing that the reason to celebrate also provides the means of celebration. Any advice on how much more Di sarronno you would add to get more of the flavor to your liking?

Shaun, how'd it turn out?

Shaun, how did it go? I'm brewing a small batch (2 gallon or a bit more) of a chocolate covered cherry stout tonight, and plan on adding the amaretto in secondary.

I used Wyeast Whitbread, 1099. Was thinking that would be low enough.

Ahoy-hoy, A scenario, and a question or two, if you all would be so kind. I have just transferred my "Red Velvet Ale" to secondary, racking onto some vanilla beans and cocoa nibs (all pre-doused in vodka). Otherwise, it is a pretty light grain bill (a tiny bit of acidulated malt...

Oh, a few more replies when I wasn't looking! Thanks y'all, its always great to get similar advice from multiple sources! I can't believe it has taken me this long to do an IPA - I think its one of those things I want to do really well, so I've been avoiding it. I'll post what I finally go...

Thanks for the advice, I'll plug the numbers into BeerCalculus.

Of course I'm writing this from a different state, with the hops not in hand! I'm pretty sure the Warrior and Simcoe are in the 12-14% range (both DEFINITELY above 10%). The Citra is 12.7% if I recall, definitely in the 12s. Hope that helps, and not too vague. "It will still make beer...

Howdy all, I'm starting my first IPA soon, I think. It will be about my 6th brew, and 4th all-grain batch. I've randomly accumulated some hops, and wanted to know if I can get away with using them all. If so, in what combination, and at what parts of the boil (or dry-hop) should I add...