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My beer is too spicy! what can I do to mild it down...? ...other than letting it sit and age. I don't want to take the time to age, could I make salsa out of it? If so, does anyone have a good recipe? I know that the post above doesn't really go with this thread subject. But Next time I brew...

So, today is 2 weeks after started fermenting. And swapped my beer to my secondary fermentor and added habeneros and mangos. They will be in there for one week, then I will bottle. the color turned out great. Its a light colored beer I love it. Tastes a little hoppier than I wanted but still...

I had just dropped it about an hour before I could get a reading on it so I have no idea. As for the BIAB. Yes, I did. I didn't have rice hulls. I am guessing I will end up doing this batch differently after a little more research. The sediment settled down and the color looks better. Closer...

Thanks. It carapils was 5.2% and what is lovibond

The golden wheat. Is a grain at my shop that I picked out of the few other wheat grains they had. I'm thinking that maybe the carapils might have darkened the color too. I hope everything works out

I made a half batch (2.5 gallons) last night and I used 5 lbs of golden wheat grain and .3 lbs of carapil. I believe, I might be mistaken. But either way my beer is a dirty brown color. I understand the dirty cloudy look. I can deal with that later but the brown color was unexpected. Are wheat...

Wont squeezing it make it add to the bitterness? That is what I have read

Thank you so much guys

Ok, and are the bags at all brew stores?

I don't have a mash tun. Is there anything else I could use to act as a mash tun

I know it wasn't that specific hops. But it was just that one bed so far

That makes sense. Because I didn't have a good spot to let it sit and ferment. Where I put it initially it was to warm. 68-70 degrees. Thank you so much for responding

Thank you

It was my first brew ever. And I didn't notice what temperature I drank it at. Whatever my fridge is at. Cuz it was in the fridge for a couple days after conditioning. I don't remember which hops I used. Not home. And I messed up bottling with priming sugar. I didn't mix it with warn water...

This might be a noob question. But if I make a half batch from a recipe I found. Do I use the sane amount of wyeast?

Last night I opened a stout I made and it tasted a little spicy. I didn't put anything in it special. What do you think happened?

Thanks very much I will look into it. I will try both ways. Smoked malt and try the smoker.

Might be a noob question but is smoking the mango going to give it heat to cook out some flavor or will it keep the same amount of flavor? The recipe calls for 3 mangos I was planning on smoking them all. Should I put more mangos for flavor? And the recipe says put them in the fermentor @ 14...

I want to brew with mangoes in my fermenter but I was thinking about smoking mangoes. How would that work? Any special procedures? How long to smoke it for?

Can u grill or smoke mangos? I think a Smokey flavor with the habs and mangos would taste very nice.