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you can literally ad anything to beer, but as palmer says, just because you can, doesnt mean you should. ive made chili beer so hot its impossible to drink, and the grapefruit i added to a pale ale just doesnt fit with all the hops and is kind of weird, fruit beers are really harder than they...

the grapefruit deffinetly sounded good on paper haha. but i think i over hopped the pale ale, its not bad, just very different than i had originally imagined

Tryin to throw together a decent specialty beer, goin to try a scottish 70/- with juniper and caraway. wondering if anyone ever brewed with juniper? i was planning on boiling it for like 5-10 minutes, same with the seeds, should i crush the juniper berries or leave them whole? and is 1 oz going...

according to ray daniels, hop oils are highly volatile, and alot can be driven off by the steam of the hot wort. but also the floral tasting compounds are accelerated in high temperatures. so the longer cool time might drive off oils, or might change the flavors a bit, but im guessing its nothin...

yea i just made a grapefruit beer and pureed the fruit, figuring it sink. theres a huge mess on top of the beer, and im guessing there will be pulp in the keg, which kinda blows ha ha

just wondering if you had a certain reason for doing a 30 minute boil as opposed to a 60?

i think morebeer.com is the way to go. they carry a ton of malts, and a decent variety of hops, but they only carry white labs, and a couple dry yeasts. if you order more than 60 bucks, its free shipping, but it will take about a week for you to get your stuff, depending on where you live of...

i did the same with sierra, but did a 200ml starter for the first round, like i would do with a slant. it deffly takes longer to start from a bottle than a slant, but it fermented a whole 5.5 gallon batch of pale ale. people do say its hard to harvest yeast from a bottle, but i never understood why

I never brewed with honey before, but after having a honey wheat at a local brewpub, i really want to try brewing one. i was wondering if anyone knew ,if i substituted some honey out for base malt, would it darken the color at all in the final product? the one from the pub was a lot more amber...

i do give the yeast plenty of credit, but why make starters of dextrose when dme is cheap and readily available and proven? if dextrose works for you congrats, but i wont switch my methods. and if dextrose works for him, he shouldnt change either i guess. but as far as ranching and everything...

i personally wouldnt use yeast that old to begin with, its cheap enough its not worth a batch of beer ha ha. and as far as the dextrose starter goes, i agree with the lazy yeast post. you want them to consume some longer chain sugars, not be so focused on monodextrins. but if it works for you...