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a few of the people were talking about butterscotch extract...i was just throwing out an alternative. ya was thinking you could add it to the wort instead of the extract to add flavor and sugars

fair enough...im new to brewing so wasn't sure why no one was doing it

actually thats not a bad idea...tho the thought of possibly wasting that much honey on a failed experiment would make me incredibly sad! i may find something thats close and use sugar instead of honey or the first run to make sure it wont be a complete disaster. wouldnt be exactly what i was...

@ 3dog tho i love the recipe and plan to give it to a friend for his next brew. im looking for something more traditional in the mayan chocolate. all ive been able to find is that they fermented their cocoa but nothing about a recipe or even anything i can make come close. all i really know is...

actually i have only done ciders so far. looking to branch out...yet at the same time i dont like beer so im sticking with less traditional brews. but if i do make a foray into beer territory it really doesnt matter which i use...prob extract to start then grains...but friends use grains all...

I am fairly new to brewing and would like to make a mayan chocolate. basically hot coco with a kick. ingredients i plan to use are: coco powder and or coco nibs lactose for creamy flavor bit of cayan pepper ... need some help. i dont know what kind of yeast to use, what sugars would...

has anyone considered using butterscotch hard candies?