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I am also working on a cucumber Citra Saison. Brewed last night and will rack to cukes in a couple of weeks

It went into secondary today. Absolutely fantastic. A super complex brew. I am going to give it a week or so in secondary and add a little fresh fennel, cilantro and preserved lemon. I think this one is gonna be outta this world!

PBR for a long session (I do not feel guilty) Pacifico and Corona with Mexican food (again, I do not feel guilty) Pyramid Apricot and FuFu Martinis (A little Guilty...) +1 to the Grain Belt. I was introduced to this several years back on a visit to The Cities. A friend had a fridge full and...

Good to see ya!! I'm not in Spokane but I'm not too far away in Missoula. I always like to stop into Jim's when I'm out that way. Welcome to the forum and to the hobby!!

Yeah, I read that one.....Somehow this thread makes me wanna go vegetarian;)

Interesting...I had no idea that was how liquid smoke was made. Maybe I'll try that this Summer while Bar B Queing

Ha, funny!!

HAHAHA:rockin:

I do have a smoker......I might think on the smoked sage. Thanks for the suggestion:mug:

Maybe there is a smoky wood chip out here to add to secondary?? I doubt it. It would probably taste like ash.

Dang it!! I forgot sage.....:mad: Maybe dry hopped in secondary:o

This is very sound advice. Like all of you have said, it's the spices that matter most. Sausage flavor especially is not as dependent on smoke, as say, bacon would be. I am thinking that you guys are very right as to keep actual meat out of the equation. Like I say, the fennel, black pepper...

The brew went really well. The spices ring through quite a bit on their own. I might just add some lactose for sweetness and mouth feel and roll with it. It sounds like I could get some decent sausage flavor doing some dry hogging though. Maybe I will try it for kicks. Just cook my sausage...

I made a couple of of changes. Here's what I did: 4 lb Light LME 1 lb Bavarian Wheat LME 8oz Crystal 120L 8oz Dextrine 4 oz Victory 2 oz Black Patent Magnum (20%) - 1oz @ 60 2 C Honey @ 30 Thumb sized piece of fresh Ginger (grated) @ 20 Thumb sized piece of fresh Turmeric (grated)@ 20 1/8...

I'm ya Huckleberry!! I am gonna brew a Summer version of this today. I'll let you know how it turns out!

Thanks Revvy. For some reason, the iPad search function is TERRIBLE. This helps a ton. Any personal opinions?

Well, to be honest, I am brewing today and it's still winter in Montana, so I might have missed my opportunity to smoke anything that is going into the boil. I would be willing to try something smokey for secondary though. I am thinking that adding flavors,to secondary could be more easily...

Hey guys, I have been thinking of brewing a beer that has a sausage flavor. I have seen bacon flavored beers but i'm thinking breakfast sausage. Any advice on the best way to get the sausage flavor to the beer? I was going to add some fennel at the end of boil but the smokey flavor is the...

Ya know though, when I plug this into Beersmith, I end up very low on the bitterness scale. I don't have it in front of me but it seems like I went with 1/2 oz Citra at 60 and 1/4 oz at 2 for aroma in a 5 gallon batch.Ya think with those low numbers it will still be overpowering? I think I have...

Actually, what I have been doing is brewing two batches at a time. I do one "normal" beer like a Hefe or Brown Ale and then I try one funky, interesting brew. I really enjoy the creative brews but it's nice to have the every day drinkers for sure.