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Brewtopia, not sure what that last pic was, but I was a mechanic for 10 yrs and worked as a biochem researcher for 5 or 6, and I've never seen anything that scary. Good Stuff. Thanks all for the help!

Wow...well done, guys. This definitely gives me something to work with, although it might be a pricey investment just before the holidays. Roughly, what would a setup like yours run, NakedCity? Also, lets say I'm short on cash and time (which I am). Any budget options? I'd rather do it...

Probably a topic thats already been covered, but I can't find the thread. I'm about to bottle my annual Christmas beer, and thought I might ratchet it up a notch by putting it into corked champagne bottles. Since I don't see it alot, I'm guessing its pricey and a pain in the a$$. That said...

I actually tried making an IPA last winter with wasabi. It didn't pan out, though - I used powder, and even after adding 5 tablespoons to my secondary, the flavor never came through. Using actual roots, though, might work out pretty well.

I've tried cacao nibs 'dry-hopped' in the secondary...good stuff, nice dry chocolate flavor (not sweet) but you have to keep your amounts low. I added 2oz to a recipe I've run before, and it was a lot less subtle than I expected. Nonetheless, good head retention (no oils) with an excellent...

Good stuff. Thanks for the tip

I'm working on a stout with a bit of coffee flavor. In the past, I've used coffee extract for cooking/baking and I'm thinking it work be a better option than adding adding beans to the primary or secondary, or adding brewed coffee into the primary. That said, I've got no clue as to how much to...

Yeah...kind of what I was thinking, not what I was hoping to hear. Wasabi's got a pretty short half life, but I thought I might have better luck going the powder route. I hadn't thought about what the alcohol might be doing to it, either. Back to the drawing board...

Since I always end up making sushi dishes for friends during the winter, I thought I'd try a wasabi IPA this year. I wanted to give it a taste of wasabi without the heat (I'm not a huge fan of strong pepper beers for that reason). The recipe is as follows: 8oz Crystal 40 16oz 2-Row 8oz...

Soaking the chips in bourbon goes a long way for flavor. I do it regularly with a stout recipe (throwing the toasted chips and bourbon in the secondary) and it gives it and excellent flavor. I can't imagine it would hurt for ale recipes either...