[sparkleberry]

i'm actually about to try bottling with some vanilla sugar i picked up at a small local spice store.  they have about 8 different flavored sugars.  the two i'm most interested in trying in my porter is the vanilla and espresso.  not sure which beer a habanero sugar would fit.

cheers.

rpl

[tankdeer]

No. I even have a 13 year old and I still didn't get it.

You and your backwoods Alabama ways. I can't believe you've never heard any kids say this (or say it yourself as a youngin' - it's nothing new) 

Anyways, this is really common with vanilla as was mentioned. I've never really thought of it for brewing though - great idea.

Glad to see your dancing banana again, tank! 

Lol. That's she said.
 

I was thinking it would be fun to try infusing some sugar with grapefruit rind and adding this to an IIPA with an incremental feeding approach (post fermentation). I fully realize that there's a big possibility that it won't do nothin' but it's a neat gimmick if nothing else.

Hop salt sounds neat, BTW.

I like the sound of the grapefruit sugar. I agree it'll probably get lost in all the other hops, but still. You could do a split batch and do 1/2 with regular sugar 1/2 with the infused.

[SpanishCastleAle]

I do the vanilla bean infusion.  Just the other day I back-sweetened a Traditional Mead with a small proportion of the vanilla-infused sugar with mostly OB honey.  I used it (a proportion) in the custard for chocolate ice cream and occasionally put it in my coffee.

[morticaixavier]

when ever I make custard or creme brulee or anything that calls for the insides of a vanilla bean I will take the left over pod and put it in a jar of sugar. one split pod can flavour about a quart of sugar given a week or so.