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Ingredients / Re: Juniper and Heather Tips??
« Last post by joe_meadmaker on December 11, 2018, 07:33:18 PM »
A couple years ago I did several variations of a Heather Ale.  It was all done with dried heather tips because I don't know anywhere nearby where I can get fresh heather.  The batch I liked the most had 4 oz of heather tips added at 60, 30, and 5 minutes.  And then I "dry-herbed" with another 4 oz for 2 weeks.  This ale really had a forward heather tea flavor, which was what I was going for.

I also did a series of meads with heather tips.  For one of them I steeped the tips and then used the tea to make the mead.  And for another batch I added them to the room temperature mead after fermentation was done.  The one with the steeped heather tips was much better in my opinion.  It had much more complexity.

I think a hot water method (whether it's a boil or just steeping a tea for a later addition) is the best way to go.  When adding to your boil, definitely use a bag of some kind to keep them from getting everywhere.  If I brewed the ale again I would probably drop the dry-herbing because it's such a mess.

In more recent days I did another Heather Ale.  It didn't come out well because of things unrelated to the heather, but I tried another method you could consider.  Once fermentation was done, I racked off 1/2 gallon of the beer and heated it to 160 degrees.  Then I steeped 2 oz of heather tips for about 12 minutes.  Then cooled the beer back down and added it back to the batch.  This is a method I would like to try again at some point.

I haven't used Juniper so unfortunately I can't help you there.
Ingredients / Re: Fruit Ideas for Sour Ale
« Last post by ynotbrusum on December 11, 2018, 07:05:08 PM »
One small word of caution - there may be wild yeast on the fruit that could take your beer in a direction that you may not like.  I am not saying it is a problem necessarily, just be ready for the wild yeast influence inthis setting.  Alternatively you can dose the fruit as puréed with Camden or other similar yeast killer, then after it sits a day or so, add the specific souring microbe that you want to finish it.

General Homebrew Discussion / Re: Dry hopping during active primary fermentation?
« Last post by ynotbrusum on December 11, 2018, 06:46:45 PM »
I appreciate the expense angle of that many live kegs, but you can bottle from the keg, if you have a “slow mover”.  Even so, it is an expense to get started with kegs, admittedly.  I could never go back completely to bottling at this point, so maybe you are wiser than you think - once you’s hard to go back to bottling for anything but comps or gifting.

Kegging and Bottling / Re: Tapping a Keg Of Guinness
« Last post by Robert on December 11, 2018, 06:08:55 PM »
You'll find all you need to know and then some in the Brewers Association Draught Beer Quality Manual which you can download from this page:
Kegging and Bottling / Re: Tapping a Keg Of Guinness
« Last post by Visor on December 11, 2018, 04:36:19 PM »
I have seen different mix ratios, kind of depends on why you're using beer gas, and the length of your lines - I think.
General Homebrew Discussion / Re: Dry hopping during active primary fermentation?
« Last post by Visor on December 11, 2018, 04:32:52 PM »
   Alas, kegging all my beer isn't an option, I normally have a dozen or more batches on hand, about half of which are dry hopped. I'm not sure if even a 20 cu.ft. keezer could accommodate that many kegs. Even if finances weren't an issue space constraints don't allow me that luxury so I bottle and use every tweak I can think of to keep my hoppy stuff as fresh as possible as long as possible.
General Homebrew Discussion / Re: amoretti in beer
« Last post by reverseapachemaster on December 11, 2018, 04:18:23 PM »
If we're talking about the Amoretti syrups there's no reason to add them any earlier in the brewing process than the end of the boil although you could probably add them after fermentation ends or during packaging.

I would look at the label and check the ingredients. If there are preservatives they may ferment out into some weird flavors.
Beer Recipes / Re: Chips and Salsa Beer
« Last post by reverseapachemaster on December 11, 2018, 04:14:15 PM »
I would not discount that they may just buy bags of chips and throw them in the mash.

Purpose Brewing in Fort Collins made a beer that tastes like street tacos (in a good way, really) that is made with a little smoked malt and tortilla chips. I asked if the beer was made with masa or if they nixtamalized corn for the beer. No, just tortilla chips.

I know when tortilla chips are brought up somebody always mentions grease as a problem but anybody who has brewed with them claims it's not a problem. I haven't done it myself but I could see the small amount of grease getting caught in the grain bed and not making it into the beer.
Beer Recipes / Re: Chips and Salsa Beer
« Last post by denny on December 11, 2018, 03:46:42 PM »
Kindareminds me of the Cool Ranch Doritos beer that Bainbridge Brewing makes.
Ingredients / Juniper and Heather Tips??
« Last post by alekmager on December 11, 2018, 03:14:05 PM »
Anyone have any experience with either of these? I know the flavor profiles of both but wondering what happens during a boil and if there's any insight on ratios or addition times?

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