Tag Info

Hot answers tagged

16

I think the safest way to add hazelnut flavor to beer would be to use hazelnut extract. If you don't want to use pre-bought extract/syrup, you can make your own by chopping up the nuts, covering them with vodka (or another neutral spirit), leave it for a few days, strain off the vodka and add it to the fermenter after a couple of days of fermenting. If the ...


14

I use vanilla quite a bit to make my Bourbon Vanilla Imperial Porter and I've never sanitized the beans, nor suffered any ill effects from not sanitizing them. By the time they get into the beer in secondary, the alcohol content and low pH of the beer make it pretty resistant to infection. And remember, the best part of the vanilla bean is the "gunk" ...


10

Cover it in vodka (as little as possible), and put both the vanilla pod and the vodka into the beer.


10

You generally want to add fruit to the secondary fermentation. At this point, you already have alcohol that can help ward off any meanies hiding in your fruit. I am having trouble finding a source for this but I remember from a course I took that adding fruit to the primary will add more fruit smell and secondary would add more flavor. The smell part ...


9

It depends on what you're doing really. Adding fruit can be risky as there is always a chance of contamination. I've made fruit beers before and didn't want to boil them and lose a bunch of flavor. So instead I opted to freeze the fruit, and then slowly thaw it out in the fridge. Now keep in mind that freezing will not guarantee no contamination, but it ...


8

Adding mint during the boil is good, but the problem is that you'll lose a lot of the mint aroma during primary fermentation as the C02 carries it out the airlock. The first thing that comes to mind would be to create a mint extract (soak the mint in vodka) and add that to your secondary. You can, of course, add the mint directly to the secondary, but you ...


8

The risk of infection is much lower after primary fermentation is complete, since there is alcohol present. The alcohol will prevent or retard the growth of bacteria and rogue yeasts. So, you should be safe to just add your adjuncts. With some fruits (strawberries especially), I have noticed that the beer seems to spoil after a month or so, presumably ...


7

It's fine to add any kind of rice to the mash, but the rice must be cooked to make the starches dissolvable and digestable by the amylase enzymes. If you use minute rice, it's already been cooked, so it can be added directly to the mash.


7

I can't comment yet, so here is a link. The link takes you to a BYO article that does a good job of explaining adjuncts in brewing.


6

You want to be careful adding nuts as they are very fatty. Introduction of lipids in beer can cause a lot of problems. Using powders and/or extracts is recommended. You can introduce nuts during the boil however, but you'll need to skim the contents that float to the top during the process. Still I would avoid using actual nuts.


6

In season, you can order Hop rhizomes (root cuttings) from several places, online, and possibly locally. I got mine from http://www.beer-wine.com/, located in Massachusetts, but they will ship them. I live in New England, so if that's Northeast enough, they grow fine here. I ordered 4 (two each of two varieties), but only two sprouted (I think both ...


6

I would make a pot of really strong coffee in a french press or whatever (or espresso if you've got a machine). Ideally, add it to the secondary, because the primary fermentation will blow off a lot of the nice aroma. I've done this in a stout before and used about 4 tablespoons of coffee in 1 pint cafetiere.


6

I recently did a breakfast stout and simply put some ground coffee beans into the mash. I put 1 cup of ground dunkin donuts coffee in there. The coffee flavor is definitely there without being overwhelming. You can also cold brew some coffee and add at secondary or at bottling.


6

Don't worry about sterilizing the hops. If you practice good sanitation you shouldn't get an infection. I've dry hopped several beers with pellet hops strait out of the pouch and have never had an infection as a result. A lot of new brewers worry about contaminating their beers. The truth is it is pretty hard to get a contamination, you almost have to try ...


6

Do not add the grounds. Add the liquid. And a gal. sounds like WAY too much. When I make a coffee beer, generally a cup or two of strong coffee is plenty.


5

The fermented beer is resilient to infections because it has several percent of alcohol inhibiting the bacterias from reproducing. Don't sweat it, you'll be fine. I never had any problems with dry hopping. I even put fresh fruit and peppers (unboiled) and it was still fine.


5

To answer your question "What should I do with this maple sugar?" I'll say "put it on your oatmeal". Based on my own experience and that of several friends, it's nearly impossible to get maple flavor to come through in a beer. The fermentation blows away all of the delicate maple flavor and aroma. The one beer I've tried that had any maple character at ...


5

Yes you can mash with popped corn, it can be thought of basically as torrified corn. You do not, however want to get the buttery flavor that we typically associate with popcorn in your beer so make sure you use an air popper beforehand. You are going to get the typical corn flavors come through, not necessarily a "popcorn" flavor, if that is what you are ...


4

I planted one Cascade hop rhizome about 10 years ago. It takes 2-3 years before you get much of a crop. These days, after drying the hops, I average 5-7 lb. from that single plant! I grow it up a 6-8 ft. high deer fence, then laterally across the top. You plant the hop rhizomes in the spring. You can buy them many places, but I get mine from ...


4

Not only is there alcohol that will stave off some of the nasties like other responses have mentioned. But hops themselves have antibiotic properties which help your yeast get an edge over the bugs. As far as fruit type adjuncts, if you want to play it safe, you don't actually have to boil them. Just put them in a pot and raise them to 160F for ten ...


4

I live in southern New Hampshire, and currently grow: Cascade - 4 plants, Centennial - plants, Hallerteau Mittelfruh - 2 plants, Nugget - 2 plants, Willamette - 2 plants. Hops grow very well in the northeast. Just be sure it gets at least half a day's sun (or more). It is important not to let them get too overgrown onto themselves, or they may harbor ...


4

Corn will lighten the body of the beer and add a slightly sweet, "corny" flavor. It's subtle, but it's there. Corn is not just a way to cut corners. One of the finest Trappist breweries, Rochefort, reportedly uses corn in their beers.


3

There are a bunch of good answers here, but I want to throw out a precaution. Don't plant from seed. A male plant is very difficult to get rid of, and it will spread and pollinate all of your female plants (and your neighbors if they grow hops too). I'm not sure what a pollinated hop tastes like, but I know for sure unpollinated ones are what you want. ...


3

Have you considered making an extract from your mint using vodka? It would give you a lot of control over how minty your stout ends up. When you're ready to bottle you can take a small sample of the beer and add the mint extract until the flavor profile is what you're looking for. Then you just scale the amount up for the whole batch.


3

Too much oil from real nuts, IMO. I'd say to get some hazelbut extract and use that. You'll have to titrate it in a little at a time to get to where you want to be. Pour yourself 12oz and drop it in, mixing and stirring as you go. When the balance seems right do the math for how many 12oz there is in your whole batch , then add that many drops more to the ...


3

I have brewed with potatoes, and a friend of mine has brewed with carrots. He merely put carrot juice into secondary fermentation. It wasn't a bad beer, by any stretch of the imagination and WAS a little orange. So juicing is an option. If you think about it, making beer from a root vegetable shouldn't be that much different than making vodka from a root ...


3

In the quantities that honey is typically used, changing the variety of honey will have a slight effect on flavor and aroma, but little else. Strained honey or raw honey might add a slight haze from pollen, but honeycomb, wax, and anything else should settle out during primary or secondary. Ultrafiltered honey should have no effect on clarity. ...


3

There are certain varietal honeys that can add a significant amount of flavor and aroma to a beer. Buckwheat honey in particular has a very strong flavor and aroma even after fermentation. There are certain wildflower and clover honeys that will also stand out. If you would like more honey character to come through you need to choose a varietal that is ...


3

I would be inclined to say that this should be done in secondary. A quick google search shows that some people have tried making mushroom vodka that apparently turned out well. I would suggest making an infusion in vodka with dried mushrooms like you would a spice and adding that to the final product. I can't say too much as to quantity currently, but I ...


3

I don't believe in any way that maple 'wood' shares any distinct flavor qualities with maple 'syrup'. So I really don't think that by doing what you propose, you will come out with the end product you are looking for. But, to see for yourself, make a maple 'wood' tea, get that fire goin', put on your favorite Birkenstocks, and give it some sips. On the ...



Only top voted, non community-wiki answers of a minimum length are eligible