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What yeast and at what temp are you fermenting? I'm wondering if some of the pepper aroma might get scrubbed away...coming from the "I want distinct pepper aroma, with possible pepper flavour" end of the spectrum... Sounds like it should be good one way or the other...keep posting, please!

Subscribed. I've been looking at peppercorn use rates all over HBT and elsewhere this morning; though I'm coming from the other end of the this topic (how little pepper can I add but still add aroma and a bit of flavour), the idea of a pepper-loaded beer is...intriguing. Let me know if/when...

I threw some into an APA instead of flavour and aroma hops. It was...okay. The pineapple aroma sure came through, but the taste...was camomile. So, I kinda got what I was looking for. I think I would have been a happier camper if I would have paired the pineapple plant with something like...

I did end up brewing a swankey last spring, with another batch a few weeks ago. I used Randy Mosher's description from Radical Brewing[I] (brew a light gravity brown ale, and add anise) as my guide, and modified my go-to mild recipe, from Dave Miller's [I]Brewing the World's Great Beers...

I've only used BRY 97 once, and it took a long time to take off, temp was kept at 68. Went fast once it started. It was a bit estery - not sure I didn't like it, but there's yeasts I like a lot more, and BRY 97 costs more than other comparable yeasts around here (such as US-05 or Notty)...

Hey BeerBeard, I've got the grains and the spices to do this next weekend. My hope is for a quick turn-around, tasty beer - something fun to serve the family around Christmas. Knowing there's another couple out there interested makes me very happy!!!

I've had kumis - Mongolian-style fermented milk. It was passable - kinda like drinking the liquid off the top of a tub of yogurt, with estery and alcohol notes. I like a good stout. I'd drink kumis again, if I run into some Mongolians (and the Mongolians have polished off all their other...

Are you bottle conditioning, kegging, kegging then bottling? I would add the colouring as late in the process as possible, to make sure it stayed in suspension, and had the effect you wanted. I'd also test some in a finished brew before I committed to colouring a batch - pH can do funny things...

Hey! I missed this post until now! I haven't had the guts to use that much raw wheat in a recipe yet, and as you said, there's not a whole lot out there. I play hockey with a bunch of farmers who are more than willing to trade grain for beer, and support my obsession. Malting wheat's not...

I'd also love to see it - translated or not!!! I'm trying to collect and brew as many old-school recipes as I can from all around the world - I'd love to try brew a Mexican recipe!!!

As soon as spring is sprung, and the pineapple weed is up, I will brew this up, and post back. Spruce tip IPA, Pineapple Plant APA...it's going to be a weird April, brew-wise.

Hmmm...anyone? Anyone? Buhler? Seriously, anyone who has info on pineapple plant, please share. Maybe this thread would get more reaction if I named it "weed beer"...you know, because I'd be using weeds, from my sidewalk...

Please, if you are willing to share the recipe, I would appreciate it in a BIG way!!! If you do decide to brew a swankey - I'd like to compare notes! Thanks in advance!!!!

I actually haven't been able to turn up the Mosher recipe - I've seen a few other people's versions, though, mostly on hopville. The key seems to be low gravity, some chocolate malt, and anise for licorice flavor...this really works for me, because my Dad enjoys darkish session beers and anise...

Thanks for sharing the juniper info, SamBrewer! Here in MB, we've got two species, j. communis, and j. horizontalis. Horizontalis is closely related to j. virgianus, making me think communis is the way to go as I look forward to brewing some springtime sahti!

A historical, dark, anise-spiked style: Pennsylvania Swankey! I've read the Mad Fermentationist's historical brewing post. Anyone else ever try this recipe? Or have other places I should look? My Dad is a big fan of anise. He went through a phase a couple years ago where he was trying...

Anyone out there every use Pineapple Plant (aka wild chamomile, aka Matricaria discoidea) in a beer? I like it as a tea, and I've used it to give a citrus/pineapple punch to vinaigrettes - planning to use it in a North American Pale Ale type beer this spring. I was thinking adding some at five...

Hi Antiteam! Is the astringency sort of the same flavour as when you bite into a raspberry seed after swallowing the rest of the fruit? If so, it probably wasn't the raspberry fruit/juice, but the seeds that are the culprit. I had never heard about the cherry astringency thing, but raspberry...

Hmm. Blue Spruce does has a nicer smell than standard white spruce around here. Once it really starts warming up, see if you can get a few pollen cones, or male buds - they'll be pinkish, if the blue spruce in Indiana are like the ones grown around MB - they make a nice, sweet, resiny tea...

I picked out the lucky balsam fir at work this afternoon! What type of spruce did you use? You'll have to excuse me, I'm part forest ranger...and white spruce have a bad reputation as Christmas trees around here because some people say they smell like cat pee. Of course, I've heard the same...