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in practical terms, the pectin from fruit in your boil will not lump up, but it will make a haze you cannot get rid of but not to worry about orange peel - no pectin there

you could always put the peel in a small amount of water and add a camden tablet - then throw it into the secondary. Anything added to the primary gets scrubbed pretty well by the fermentation - you can generally get cleaner flavors by adding anything that does not need to ferment after...

Okay, this is not beer, but there is no forum for 'other potables' except the mead and cider forums In case you are interested, Fred Eckhardt, the foremost authority on homebrewed sake in the USA, has a recipe for sake here: recepty.veruska.cz/_sys/eckhardt-sake.pdf It is a PDF file. (I...

cranberries have almost no sugar in them and are very acid - if you use them for flavor, you can make very good stuff, but you are definitely going to need another source of sugar. Frozen cranberries are still available at my local grocery

I did a porter many years ago, and cannot recall a lot of detail about it - but I made a basket of freshly ground espresso and poured the hot wort through it before cooling it - sort of an express drip method, as it were. I used decaf because I had a lot of it around and did not want to be...

In general I use liquid yeast - but I keep some Safeale around in case I decide to brew up something off the cuff. Safeale is a dry yeast with good quality results - I think the same company makes a lager yeast if you are interested. The stuff that comes in kits is usually good for...

there is an extract recipe at Gambrinus that was evidently published in About Beer magazine - not having made it, I cannot tell you how accurate the flavor will be, but you may want to check it out: Gambrinus- Widmer Hefeweizen clone recipe at any rate, the Gambrinus Mug Collection is a good...

while I was in Denver last summer for the GABF, Wynkoop's had on tap a gruit beer that was very good. Can't say whether it was any more inebriating than other beer - I went directly from the bar downstairs to a party upstairs and drank plenty of beer - then on to a tap house specializing in...

the only info on their website Dogfish Head Brewing is: A session I.P.A. brewed with Warrior, Amarillo and Mystery Hop X. A powerful East Coast I.P.A. with a lot of citrusy hop character. 6% ABV 60 IBU it is a wonderful beer - I hope you find a good recipe (and share it)

My favorite scotch has a very distinct element of peat in the flavor profile. My opinion is that it would enhance the beer if you manage it with a light hand. I would suggest making a tea of the peat and using that to flavor your beer after fermentation - that way you can add it a little at a...

Bog Myrtle was a part of traditional gruit - an herbal flavoring that was used in beer before hops were introduced. from Buhner's Sacred and Herbal Healing Beers: Gruit (or sometimes grut') was, primarily, a combination of three mild to moderately narcotic herbs: sweet gale (Myrica...

from the Brewer's Wholesale website: This variety of barley (Maris Otter) has long been the favorite of the English brewers for it's rich flavor and very forgiving brewing performance. In the field it is lower yielding than the more modern varieties, and so it is grown under contract to Crisp...

I've made a number of them. The major consideration is patience - lots of patience (these tend to be consumed while they are still getting better with age). Still, if you are making meads, you are already used to making beverages which need a good long maturation. Currently on my mind is a...