Quote:
Originally Posted by tigre
A lot of my beers are basic recipes (pale ales, brown ales, porters) with other flavors added, usually when I transfer to secondary or at kegging/bottling. I should work on more styles, though. I'd love to be able to do Belgians. And meads. I have a friend who does great meads, but the only one I've tried (a raspberry mead) tasted like cough syrup. It's the only bad thing I've brewed.
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so... is figuring out different flavors something that is explained when you buy your first "yaaay you're making your own beer" kit, or mostly what you have learned on your own.
i have to assume my experiences will probably be different. i'm going to have to experiment a lot to get what i used to love... amber to dark.
i won't be able to use wheat or malt... so besides those ingredients... what have you used for flavoring? and if it isn't mentioned (or is and you prefer a different way) in the instruction manual to brewing, what do you prefer?