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

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 ...


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

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

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

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 ...


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 ...


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

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 ...


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

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

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

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

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 ...


3

You're right that flaked barley normally has to be mashed to extract the potential yield. However, the main contribution of the flaked barley isn't so much the sugar potential, but beta glucans and proteins. The beta glucans contribute to the thicker mouthfeel, and the proteins to the foam (head). While you may get a little starch in the beer from steeping ...


2

I use 2 methods....you can "dry bean" the beer in secondary using 4-8 poz. of coarsely cracked beans. That produces great aroma and a bit of flavor. For more coffee flavor, I add strong coffee at bottling or kegging time to taste. That's much easier to control than additions to the kettle or secondary.


2

Grind your coffee beans sometime during your boil. The later in the boil the better. Place the grinds into a muslin bag. When your boil is complete and the wort drops under 210F, hang the muslin bag of grind into the hot wort. I usually go for around 5-10 minutes. Remove muslin bag and start your chill. You definitely do NOT want to put the coffee in ...


2

I have always just added the fruit to secondary. I cleaned the fruit, but did not boil it or otherwise try to sanitize it. The alcohol content in the beer (which will be present when adding the fruit in secondary) should make it difficult for the little buggers to grow. I have had some issues with infection, especially when doing this with strawberries. ...


2

You'll need to mash the vegetable after it gets cooked to convert the starches to sugars. There aren't a lot of free sugars compared to the starches in these types of vegetables. I have a sweet potato beer recipe that I made that calls for baking 4-5 sweet potato in foil for 4 hours at 375. The potatos get really soft and actually caramelize a little bit. ...


2

If you're growing from a rhizome it's going to take a couple of years until you get a good yield. Recommended to me by the head of NZHops was to actually take a clipping at the beginning of the season. If you have any hop farm nearby, they are usually more than happy to give you one. The soil you grow it in is super important, It needs to be fairly well ...



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