BeerBorg

You know you get into the mode of "what should I do next" or you just have a bunch of ideas going on in your head.....

I think for us it has to be the Texas Y'All; trying to make a beer that tastes like a praline. All of the other beers we've made were pretty standard as to style.

I once made a jalapeno beer. It actually turned out really good.

Brewbirds wrote:I think for us it has to be the Texas Y'All; trying to make a beer that tastes like a praline. All of the other beers we've made were pretty standard as to style.

trying to get some sweetness into a beers without it being overpowering can be challenging , the to try for specfic flavor is even tougher.IMO. Although that sounds pretty good!

Gymrat wrote:I once made a jalapeno beer. It actually turned out really good.

I remember years ago I saw a beer with a jalapeño in the bottle.

I chopped them up and boiled them the last 15 minutes like a late hop addition. I got the jalapeno flavor without the heat. It was nice. I was extract brewing at the time. I will dig up the recipe.

2 lbs Briess Pilsen DME
1 lb Briess Wheat DME
½ oz Mt Hood Bittering Hops
5 large Jalepenos
I package Nottingham Yeast
1 hour boil on the hops
Added Coarsely chopped jalepenos 45 minutes into boil
OG 1.062
FG 1.011
EST ABV 6.9% Calories 212

This was a MrBeer size batch brewed on 06/20/10

Wasn't there a guy from New Mexico on the MB site a long time ago that made a beer with bacon and green chilis?

I don't know do crazy unless you mean a ton of hops and don't do flavored beers but I did a coconut. That's as much of a rebel as I am. That may change.

I've done a Scottish Ale as part of the RCE that involved using heather tips, caramelizing part of the wort, and secondary aging on bourbon soaked oak cubes. My current fermentation is a "Sugar Puff" beer, using Kashi 7-grain Honey Puffs. It also includes my first use of cubeb berries, and it will be my first Brett beer, as I am using American Farmhouse Blend (White Labs #WLP670), which is a blend of farmhouse yeast and Brett from Lost Abbey. Also, it will qualify as a gluten free beer with the addition of Clarity Ferm, which may be an ongoing practice if it turns out well, as it's only a $1.25ish addition to a 2-3 gallon batch.

My third batch, before I quit the "Mad Scientist" approach. In fact, it was this batch that made me realize I was shooting buckshot into a barn when it came to my brewing, so it served a good purpose.

But I used the Mr. Beer West Coast Pale Ale HME and added pureed strawberries to it. Wide variations within this one batch. Some bottles tasted just fine -- good, actually. Others tasted just foul; the sweetness of the strawberries fought with the bitterness of the hops. Still others were gushers upon opening. So many variations in one batch, and I realized I needed to learn more before I went off the reservation and got too creative.

swenocha wrote:I've done a Scottish Ale as part of the RCE that involved using heather tips, caramelizing part of the wort, and secondary aging on bourbon soaked oak cubes. My current fermentation is a "Sugar Puff" beer, using Kashi 7-grain Honey Puffs. It also includes my first use of cubeb berries, and it will be my first Brett beer, as I am using American Farmhouse Blend (White Labs #WLP670), which is a blend of farmhouse yeast and Brett from Lost Abbey. Also, it will qualify as a gluten free beer with the addition of Clarity Ferm, which may be an ongoing practice if it turns out well, as it's only a $1.25ish addition to a 2-3 gallon batch.

Wow...good stuff. Keep us posted on that one!

The craziest beer I have attempted is a Barleywine flavoured with a tincture of dried mission figs and vodka. The base is an Oktoberfest-style (extract). Not exactly wild, but it is the craziest thing which I have brewed (beer-wise). On the crazy front, I did try the "Drunken Emu Cider" developed by nukinfuts29 over at HomeBrewTalks http://www.homebrewtalk.com/f81/drunken ... er-287701/. It is a hard apple cider flavoured with (among other things) packets of instant hot cocoa mix. Both the Barleywine and the DE Cider are currently bottle conditioning, so I cannot yet speak as to their success, or lack thereof.

Well, I pitched a vile of White Labs WLP665 Flemish Ale Blend into a 5 gallon batch of wort at 2:30 this afternoon. So I'd say a sour beer that will be ready in a year, is the craziest thing I've brewed so far.

JJ and I's Kentucky Common... not really crazy, but it was the first beer I sour mashed. Quite tasty though!