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Ok, So I have a jalapeno wheat that finished its primary stay and is now in secondary. In the transfer I took a sample and there was a nice mild burn. However the flavor of the beer was totally covered by the taste of the pepper. Now I am all for a background flavor of jalapeno with a nice...

Sometimes the DIPA's are a bit more balanced and sweeter at times too. SWMBO doesn't like IPAs and tried my DFH 90 min and said it wasn't bad.

Gingerbread ale

Seriously, if you need help over a weekend getting things built or set up I am more than willing to head over and volunteer my skills and help out.

When you've got a 5 gallon "test" batch of a clone that will take 2 years to complete and you are looking at larger fermentation vessels in preparation of making enough to last you two years for the next batch!

What was your starting gravity reading?

I'm interested in just how much flavor of the lychee you get in your final product. Most of the flavors and aroma are lost pretty quickly at hot temperatures.

Boom!

Bottled my hopnog brew. Now to hope it carbs up by Christmas party in two weeks.

Saffron! Yay! 1 of two adjuncts! Other one is a fruit that grows on a vine. Also. This recipe is "Ancient"

Not yet There is a fruit. Not named yet. There is also a spice. Which is derived from a flower and is the most expensive spice per oz.

A spice and a fruit.... Really? Be more specific... You can call a cherry beer a fruit beer. But you can't call every fruit beer a cherry beer. Not hefeweizen either.

No to both.

Yes you are. However you have two adjuncts to guess now.

It is an Ale...

Nope. No one has come close. Here is a hint: It includes ingredients commonly found in at least one of the styles already guessed. Also you haven't even guessed the style.

Nope

Nope. Think older.

Nope. Not a new glarus brew.

Nope