wood age

Brewing processes and methods. How to brew using extract, partial or all-grain. Tips and tricks.

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wood age

Postby spgriffin » Sat Sep 25, 2010 10:27 pm

I really have two questions:

Anyone see a problem throwing in bamboo to secondary of a beer? I am thinking a pale or amber so I can taste if it has any effect. If there is a problem what would it be?

Also, I am starting to use sugars (store bought) in Xmas beer recipe: stout. What are some good sugars?

I have tried honey, molasses, white, brown, agave, palm, turbinado, maple, and who knows what else. Anyone know of distinct sugars of Asia or some other country? I am getting bored of the standard American sugars (yet need to rely on non-standard sugars I can still by in the US).

Thanks in advance.
Keg 1: Rye stout
Keg 2: Irish honey red
Pale Ale
Pale Ale
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