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After talking to my local HBS/microbrewery (Apocalypses Brewing), the secret is steeping fresh peppers in a couple cups of water, adding that to the primary, AND fresh peppers in the secondary. As for the amount of peppers, that I don't know. I was a little leery to add THAT much pepper, but I...

Everyone seems to add peppers and honey at different times and in different ways, so for right or for wrong, I thought I'd share my experiences and processes. The Peppers I added 1 oz of dried serrano peppers to 1 cup vodka and lightly blended. Leave this sit for 1 week, then strain out the...

I'm trying to settle on the right spices for a pumpkin ale. I have a grain/hop bill I'm happy with, but I'm spooked by the spices. I don't care for overly-spiced holiday ales. My local homebrew store recommended Chai spice for a pumpkin ale, but couldn't give an amount for a 5-6 gallon...

I happen to have a TON of molasses. I might consider using some of it. The more I read about Maple Syrup, the more it seems like the flavor doesn't come through like you'd expect. Again, thanks for the notes.

Thanks for the info! I was planning on using 16oz of maple syrup in mine, but that might have the same affect the brown sugar had in yours (I've used too much in ciders before and had it come out very winey). Do you recall how your spices came across in the beer? I'm personally not a huge fan...

It's a long shot, but any chance you have any notes laying around as to how this turned out (I know is been 6 years, but there's no harm in asking)? I'm putting together a pumpkin recipe with the exact same spice amounts, and I'm curious how yours turned out. Thanks!

really? I thought that given the nature of the yeast it would lend itself to lagering. Has anyone here tried lagering a Kolsch? Any discernible difference?

I started at 1.050 and was planning on hitting 1.010...but I really had no idea where it would finish. Some brewers online say 1.008, some say 1.014, so I'm happy with whatever I get! Thanks for the info. It really helps when someone has actual experience with a yeast.

I’m using 029 in the 1st Kolsch I’ve ever made. I fermented In the high 50’s (low, I know, but I HATE esters), and it’s at 1.014 after a week. Will I get any fruity flavors if I bump it up to 72 degrees (room temp)? as always, thank you for your first hand advice!

I have this all carbed up, and allowed myself to steal a glass tonight. Holy crap in a kettle is this a solid beer. Aroma: mild coconut, not as much chocolate as I thought there'd be. Mouth feel: creamy as hell. I'm glad I didn't add Lactose to this...it would have been over the top...

Well, she's in the keg! I lost a fair amount of beer to the coconut (took me from 5gal. down to 4.5gal.), so I will definitely tweak the recipe to account for this next time...and that's all the tweaking I'll be doing. Holy crap in a kettle is this beer on point! The front of the beer is...

The Walmart link is the exact one I bought (I'm not sure why mine was only 10oz a bag), but the amazon link looks a little different. I highly doubt that it would matter, but I don't have any way of knowing. It's worth noting that the two Walmart's nearest me did not have the brand that I saw...

I keep reading online that the coconut flavor leaves quickly...but so far you're the second person on this thread who has used coconut and says the opposite. Just one more reason why I love me some homebrewtalk. We'll see if mine follows suit. Love the vanilla idea...but if the yeast decides...

Thanks for sharing your notes! I ended up doing 20oz...cause that's all I could find. I was surprised to see that my bubbler had started going just a day after I added the coconut (similar to your experience). Not to the point that I'll have a blowoff, but interesting nonetheless. I'll be...

I had to hoof-it to a Fresh Market to find it. Worth the trip! It's delicious.

Will the unsweetened coconut really have enough sugar to jumpstart the fermentation? Any idea if it'll give me any noticeable drop in gravity points?

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Here's the whole recipe in case anyone's interested. I tasted the base beer and it is suuuuuper chocolatey with just a touch of roast. The hops are a bit more aggressive than the style might call for, but I like it that way. It keeps me coming back for more! 5 gallon Batch - mash @ 158 -...

God bless you, sir. You're the embodiment of selflessness. Haha!

Perfect! That just happens to be the brand I picked up from the store today! They only had 2 bags (10oz each), so it looks like I'm only putting in 20oz. In your opinion, would leaving it in the secondary for a full week be too long? I have 1.5 lbs of chocolate malt, a 1/2 pound of...