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I believe it's the oils that kill the head. In this case there's not enough oils in the chili to do that. Sent from my DROID RAZR HD using Home Brew mobile app

This looks great and I'm looking forward to trying it out myself. I've always wanted to use chillis in my brew. I think you're off to a great start, but here's a few suggestions: I might consider pushing your 1oz citra hop addition back to 60 minutes. It might seem like a bit much but citra...

For future batches I wouldn't have put the vanilla into the boil. I find that the compounds you're trying to take from the vanilla are extremely volatile and degrade quickly with the exposure to heat from the boil. 5 beans should have been overkill in my experience, added after primary...

In my experience, it does. In fact, I find that the process of pasteurizing changes the flavor as well. Sent from my DROID RAZR HD using Home Brew mobile app

I've got a dryhopped coffee IPA that's almost a year old. I cracked one open for St. Patty's day. It doesnt have the in your face dryhop aroma anymore but the coffee is still there, its still pleasantly carb'd and it tastes fine. Surprisingly, this is the first time I've noticed a significant...

Any particular reason why you didn't opt to out the pumpkin in for a mash/mini-mash? I made one recently too, but mashed with some 6 row. Just wondering if it would negatively affect anything.

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Looking forward to seeing the results!

I would be worried about the whole lot turning to vinegar, but then again I've yet to experiment with sours. Would love to see where this goes Sent from my DROID RAZR HD using Home Brew mobile app

Had the same experience with DT earlier this year. Tasted great, but turned off some friends from drinking craft beer...turn I brought out a White Chocolate.

Did anyone score a copy of the PDF? Its no longer up and I'd like to get my hands on it if anyone wants to share!

Any updates? Hope things are continuing to go well!

Yeah I thought about that. I was also thinking about thinning it out with some water and borrowing my friends soda stream.

It does. I've been making homemade root beer and each batch, the lines get darker and darker. I just have 1 keg and 1 set of lines dedicated to root beer now. Also an update on my end: My high octane hard root beer is more of a liqueur now... It's about as thick as cough syrup...

No problem! Glad I could provide something to contribute to the community. Let us know how yours turns out, I'll definitely be making this again before the year is over.

I used 4 oz in each portion of my split batch stout during secondary. I thought it came out great, but then again I haven't tried adding it to the boil. I'll have to give that a whirl. The chocolate especially came out in my oaked espresso portion with vanilla beans. delicious.

Nice! Just thought I'd share from my (limited) experience. Any tips? I definitely want to step my (cider) game up.

I'll add to this by mentioning that the sassafras I received was so pungent that after opening the packaging and rinsing in the kitchen sink...the whole house smelled (heavenly) strongly of root beer for a week. Also, I've made pain Sarsaparilla soda on my first attempt, so with my roots in...

What's the consensus on this? Cloned? Or not cloned? Which recipe seems to have come the closest?

Sweet, thanks! I'll check it out