2
votes
1answer
108 views

Juniper berries for brewing pale ales

I love the aroma of Juniper and want to feature it in my next pale ale. I'm currently extract/kit brewing, and I had a few questions about how to go about this: I read some tips about adding to ...
7
votes
1answer
262 views

Victory v. Biscuit malt

Are there flavor differences between these two malts? How can each be described? I have used them both but often in complicated recipes, and never side by side for comparison. How is each produced?
4
votes
2answers
172 views

Rauchbier smoke source

What is the difference between using a nice smoked malt vs. maybe using some liquid smoke for making Rauchbier? Can you detect the difference in complexity? Is smoked fruit woods (apple, cherry) ...
5
votes
1answer
357 views

What is different between American Oak and French Oak?

What other "nationalities" of Oak are used in brewing?
9
votes
1answer
317 views

Adding Oak Flavor/character to beer

Short of buying an oak barrel, what forms of oak are available to the homebrewer for getting oak into yuor beer? Are they available with different levels of toast? Are some forms easier to sanitize ...
2
votes
2answers
173 views

Does your beer have a “house” flavor?

I identify "house" flavor as a similar flavor that carries across several different styles of beer from the same brewery. What parts of the brewing process or ingredients lend to "house" flavor the ...
9
votes
2answers
663 views

Fruit for fruit beers

What are the best fruits for brewing fruit beers? Some fruits appear to be classics like cherries raspberries. Some fruits you rarely hear about like kiwi and papya. Which fruits have flavor ...
9
votes
3answers
1k views

Using Multiple Strains of Yeast in the Same Batch?

I've been thinking about this recently, so I figured I'd ask it here. Is there any reason you couldn't use two strains of yeast in the same batch of beer? For a particularly high gravity amber ale, ...
5
votes
3answers
1k views

Flavor extracts - add to secondary or add during bottling?

What are the pros and cons of adding flavor extracts (fruit, chocolate, what have you) at bottling time versus adding them to the secondary? Does it make a difference? Is there a trade-off between ...
3
votes
1answer
751 views

Weed Aroma/Flavor?

I have noticed in some beers, (nugget nectar, dbl. trouble, founders harvest and sublimely self-rightous ale in particular) an aroma/flavor of marijuana. I think Columbus/Tomohawk hops have somthing ...
12
votes
3answers
4k views

Using honey in beer

This thread is not actually one single question, but a number of different ones. When calculating sugars used in the wort, how much sugar does honey contain? Is it closer to dry malt extracts, raw ...
1
vote
2answers
848 views

CaraBohemian malt

I just got back from a trip to the brew shop to get some stuff. They had a couple new malts I haven't heard of before. One was this CaraBohemia malt. It had an SRM of around 70L and was described ...
7
votes
2answers
1k views

Munich and Vienna Malt

How do these two malts differ? I can find sources at times with slightly different colors and I know there must be flavor differences. I was wondering if anyone could shed light on how the two are ...