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Hey y'all, I've been reading up on adding vanilla to a beer, but I wonder why everyone adds it to the secondary and not at flameout. Any downside to that? Thanks

Or make a tincture in Everclear or high proof rum/vodka. The higher the percentage, the higher the extraction. Just don't use the fibrous part of the bean in a high alcohol tincture, it gives it an unpleasant woody taste.

What's the threshold for excessive hops?

Living in the Caribbean, hard hitting beers aren't really popular, so I try to make mine more sessionable. I brew for a restaurant. Raspberry Saison (scaled for 5 gal) 3.5 lb Pilsner Malt 1 lb Vienna 1 lb White Wheat 1 lb Demerara 1/4 lb Acidulated Bitter to 20 IBU with Magnum Dry hop with...

May I ask how much hibiscus you used and at what step of the process? I'd think dry hop-ish?

Hibiscus would give it a nice acidity too, and it grows freely here, great idea!

I've done a very well received Raspberry saison (4 pounds of raspberry puree per 5 gallons) and black cherries as well!

My main brew here in the restaurant is a dry hopped Pale a la Sierra Nevada, but using Voss instead of Chico. It ferments at room temp (here in the Caribbean, that's easily 90F) and is usually done within 3 days. Brings a nice candied orange note that plays well with C hops in my experience!

I'd suggest soaking the vanilla beans in either Everclear (higher extraction rate) or Overproof rum (same, but with added flavor that complements the style). Soak a few weeks before you start your brew, or a few hours in a sous-vide setup (this is awesome). Also, make sure you scrape the beans...

Fermented basil gives a very weird aroma to everything it's in, i'd try it in a small batch first

My house Pale is loosely based on that, with Magnum for bittering and Cascade for aroma hop. I've complemented the grapefruit notes with Mandarina before and it really works!

I've only fermented this at ambient temp (which here in the Caribbean is 29C) and I'm getting a very pleasant candied orange peel aroma, for the rest not a lot of esters.

Thanks, I'll put them on my list

ABsolutely accurate! It's in my house pale with CTZ & Cascade for a very pleasant orange zest / grapefruit / pine combo.

It's the main outlier in my tryouts so far, but I'm always open to learn. Could you back this up with some articles so I can up my game?

Might have missed this in the comments, but try dry hopping at high krausen / day two / when the yeast is blowing through the first bit of sugars. I had the same issue you did (although the juiciness was there), and dry hopping at high krausen has made all the difference for me. Still super hazy...

I've seen articles on it, using Kveik and pressure to get lagers without lager temps..

Will do for sure!

Hey guys & gals! I live & brew in the Caribbean and cassava (here called yucca) is a omnipresent but underutilized crop. I was wondering if anyone has done research into transforming it into a delicious beer? I know SabMiller has Impala beer..

Hey guys & gals! I live & brew in the Caribbean and cassava (here called yucca) is a omnipresent but underutilized crop. I was wondering if anyone has done research into transforming it into a delicious beer? I know SabMiller has Impala beer..