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I have heard that it is used to add a "spice" flavor. Saison would be a good choice. I might try it in a Belgian Wit soon.

I was wondering when grains of paradise can be utilized and what beer styles is it generally used for? Also how much should you use in general?

Yes I recently started AG brewing and the heat loss in the mash tun was a problem. Good advice to preheat the mash tun to prevent heat loss. Wish I had read this a few weeks ago!

Yes I agree. Bulk aging is the way to go for sure. I have tried both methods (Bulk and Bottle Aging) and the beer that is bulk aged always is much more consistent and seems to clear up a lot more. I usually keep my darker ales in the secondary carboy for at least 2-3 weeks after 1-2 weeks in...

I used the Coopers drops. The directions said 1 per 12 oz bottle and 2 per 22 oz. So far they have not carbonated much and it has been 4 weeks for the Brown Ale and 1 week for the Kolsch. I went back to 3/4 cup corn sugar for the hefeweizen I bottled yesterday. I just don't have much...

Does anyone have any insight on priming tabs like Coopers and Muntons? I have used Coopers for the last two batches (Nut Brown Ale & Kolsch) and they don't seem to carbonate as well as corn sugar. Anyone else having similar results?