This tag is for posts that are related to working with adjuncts while brewing.
15
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4answers
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How to add fruit to beer
What is the best way to add fruit to a beer? I'm afraid boiling it will break down the fruit too much (a muslin bag could fix this I guess), but I'm not sure how to add it to the fermenter without ...
13
votes
9answers
4k views
How to add coffee/chicory to beer?
We have made a few coffee beers. Once we used a cheap coffee by brewing a strong pot and adding to the boil. It turned out very acidic. The next beer we brewer we went with a little higher OG 1.070 ...
12
votes
4answers
825 views
How to add adjuncts (hops, fruit, spices, etc) to the fermenter without contaminating the beer?
What is the best way to sterilize things like dry hops, spices or fruit before putting them in the fermenter?
Some stuff you can obviously boil. But boiling hops, say, would defeat the purpose of ...
12
votes
8answers
1k views
How would one go about growing their own hops?
Ignoring the downsides (Hops: buy vs. grow), how would one grow hops in their backyard?
I know that it grows 30 feet tall and that you cut it to the ground in the winter, but how do you get started ...
11
votes
3answers
744 views
What is the best way to sanitize vanilla pods?
I Am planning on adding a vanilla pod to secondary in my next brew. What is the best way to sanitize it before it goes in?
11
votes
2answers
1k views
How should I add mint to my beer?
I'm making a mint chocolate stout. I've made it before; I added 1.5 ounces of fresh spearmint to the last 10 or 15 minutes of the boil. It turned out alright, but it's not as strong as I'd like. The ...
10
votes
2answers
1k views
How do I brew with nuts? Specifically hazelnuts.
I want to make a beer with some hazelnut flavor to it. Maybe add some cocoa nibs or powder to the wort and make a Nutella-ish beer. My question itself is specific to hazelnuts, but maybe you could ...
5
votes
1answer
336 views
Flaked rice vs. Uncle Ben
I happened to do my grain shopping at a LHBS that I don't usually shop at yesterday, I was going to make a bunch of a light lager. They didn't carry flaked rice though, so I had to double back to to ...
5
votes
2answers
384 views
Brewing with veggies
This may be more of a wiki than a specific question, but has anyone ever tried brewing with vegetables? If so, what is your experience? I'm considering mostly root vegetables. carrots, beets, ...
5
votes
2answers
537 views
Using nuts for beer aroma
I'm planning to brew an scottish heavy ale, and I wanted to give it a little different aroma using hazelnuts (other stuff too, but I want hazelnuts to be the main aroma). How do you suggest i use ...
5
votes
2answers
539 views
How to add spices after the boil
I'm planning to make a few spiced ales from my batch that's bubbling along right now, and I'm wondering what the benefits and drawbacks are to adding whole spices to the secondary as opposed to making ...
4
votes
1answer
149 views
Cereal Mashing for Adjuncts
What is the step-by-step process for cereal mashing adjuncts?
Please include temps and grain to volume ratios.
4
votes
2answers
268 views
Determining the potential gravity of non-grain additions
How do you determine the potential gravity of certain ingredients? I'm sure there are charts and the like online, but, let's say you want to use a new fruit in a beer.. What are the steps to ...
3
votes
3answers
193 views
Using different types of honey
I was curious how different types of honey affect brewing. Some aspects I'm interested in are:
The floral-blend of honey -- blended vs unblended (e.g. 100% clover honey)
processing -- raw (honey + ...
3
votes
2answers
202 views
Different ways to use mushrooms in brewing
We were asked to do a mushroom themed brewing demonstration for a local festival/market.
Yes, I said mushroom.
At first I wondered if this really is such a good idea, but because I like crazy brews ...
3
votes
1answer
121 views
Steeping flaked barley
A question regarding steeping flaked barley in stouts.
Zainasheff & Palmer's "Brewing Classic Styles" lists an extract-based recipe for stout. with flaked barley and roasted unmalted barley for ...
2
votes
2answers
176 views
What should I do with this 1-lb brick of maple sugar?
Last year I was in Quebec with family and I picked up a 500-gram (1-lb) brick of maple sugar from the marketplace. This stuff is so hard that the locals use a cheese grater on it. It was cheap too. ...
2
votes
4answers
2k views
Infusing a beer with grapefruit
I was recently at a beer festival and one of the breweries (Fulton) had a delicious pale ale that had been infused with grapefruit. I asked the brewer how they did it and he told me that the night ...
2
votes
2answers
97 views
Use pop-corn as an adjunct
I love pop-corn (who doesn't I guess), so I think it might be used in beer during mash.
Has anyone used them? How did it work? How should I do it? Should I expect something interesting from it?
1
vote
2answers
114 views
What effect does adding flaked corn to a recipe have?
I've been taught to look down on breweries that use corn in their beer, because it's a cheaper ingredient, and obviously men would never put corn in their beer.
That being said, why would you put ...
1
vote
1answer
113 views
Maple wood aging as opposed to maple syrup
All the reading I am doing suggests that adding maple syrup at just about any point to a beer is really just a waste of maple syrup, except potentially at priming.
When brewing a 'pumpkin' beer, ...
0
votes
1answer
34 views
What is the potential of rock candi sugar?
I have acquired "white belgian candi sugar" from BrewFerm, and it is in rock form. AFAIK, this is just solid invert sugar, and should have potential 46 PPG, but BrewSmith and Brewer's Friend both list ...
