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All Grain/Advanced / Re: Tabasco, Hot sauce... Can you brew with it?
« Last post by jomebrew on Yesterday at 08:41:28 AM »
You want to feel the burn, add ghost peppers at flameout.  1 pepper in 5 gallons should be enough cut into strips and put in a hop sack. Taste after fermentation is done. Still not hot enough?  Add one to the fermenter, sliced again.  Check again in a day. Keep checking until the heat is there.

Tabasco has a a lot of vinegar and which may be good in a red beer but to get the heat would take a lot of tabasco.  There are Tabasco chili peppers that are super hot too but don't tastes like the sauce, just give the heat. 5-10 would be close to enough to get the heat.
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All Grain/Advanced / Re: Tabasco, Hot sauce... Can you brew with it?
« Last post by Kevin58 on Yesterday at 08:31:01 AM »
I have never done it myself but I have read many articles about using chili peppers. Here is a BYO article:

https://byo.com/article/turn-up-the-heat/
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Support for v1.4 / Re: BeerSmith XML Tags ((Updated))
« Last post by Zythonaute on Yesterday at 07:34:31 AM »
Hi !!

Sorry to ask but in the basic report there is a tag that is not in this list : $MASH_ACID_TEXT

It would be very usefull for me to use it but it seems that it doesn't work because whatever phosporic acid I add in my recipe, it still indicate "None"

Could you check Brad ?

Thank you so much !

Andy
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All Grain/Advanced / Tabasco, Hot sauce... Can you brew with it?
« Last post by sam_outt on Yesterday at 02:01:46 AM »
I want to make a porter with a burning mouthfeel. Like the one you have when eating chili. Can you brew with for example tabasco sauce? Pros and cons?

If it is totally a no no, then what would you suggest instead? Throwing some fresh jalapenos to boil?

Thanks for any help and cheers!
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Brewing Discussion / Re: Do you still use Secondary?
« Last post by BILLY BREW on January 17, 2021, 08:29:51 AM »
To answer the question posed "how long have I been brewing" December 1993 . I know this because my lovely wife got me started with a Mr. Beer the year they came out, for Christmas.
Used it twice, and realized there just had to be a better way.

I think she has regretted that choice every brew day since  ;)
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As the old saying goes; "Every pot has its lid"
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BeerSmith 3 Support / Re: Carb Level
« Last post by Oginme on January 17, 2021, 08:16:15 AM »
You are not missing anything.  It is a manually set attribute within a recipe.
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BeerSmith 3 Support / Carb Level
« Last post by KB on January 17, 2021, 07:27:14 AM »
I guess I never realized the following until now. The BeerSmith Carb Level is always 2.3 unless I manually change it. I thought the carb level automatically changed based on the recipe style. It does not.

What am I missing?
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Tips / Re: Updated Briess Malt BSMX
« Last post by Rep on January 16, 2021, 09:49:23 PM »
Last week I was working on a recipe using Briess malts. At that time I had thought it would be wonderful to have an updated Briess collection.

I found this post and would like to update my BS3 copy. I am currently running the most updated version. Does that mean this particular list is already in my Beersmith program?
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All Grain/Advanced / Re: High FG predicted
« Last post by brian_muz on January 16, 2021, 02:06:47 PM »
Thank you so much @Oginme. I've been trying to work out what the issue was and couldn't work it out. The tolerance of the yeast strain never crossed my mind as I've never reached it before. I might try subbing out the yeast. Or, I'll see how far I can get with 1968 and then pitch a second yeast with a higher tolerance to finish off. Thanks Again!
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