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Hey Guys, I was just wondering, being new to brewing, if anyone had any suggestions for additives to a brew?
Obviously fruit (pumpkin is a fav) , is there any that really don't do well in beer?

Also what about other additions, I know vanilla is used as well as other herbs, and even wood chips...
Does anyone have a few favs they'd like to share?

it's more curiosity than anything! I have to say this hobby is quite addicting....
I'm only set up for partial mash, but really don't mind experimenting...

Cheers
Todd

I've seen Lobster added to a beer, and a brewer using smoked malt from sheep shit. So not really sure you can say there isn't anything really to avoid besides infected items. sky's the limits.

I've used a lot of different things in beer; star anise, vanilla (both extract and bean); hot peppers, lemon/lime/orange zest, ginger, peanut butter, chocolate, spices...etc so there are all kinds of things you can do to your beers to give them a twist. Most things go into secondary or extended primary pretty well and you can always draw off some of your batch to test out on a smaller scale while keeping the original beer as is.

Lobster could be interesting, although I prefer not to experiment with sheep shit !!

This is a good article on fruit in beer:

https://byo.com/stories/issue/item/319- ... techniques" onclick="window.open(this.href);return false;

mindless2 wrote:Lobster could be interesting, although I prefer not to experiment with sheep shit !!

LMAO

Keith wrote:I've seen Lobster added to a beer, and a brewer using smoked malt from sheep shit. So not really sure you can say there isn't anything really to avoid besides infected items. sky's the limits.

What kind of idiot would brew with Lobster?

canuck wrote:

Keith wrote:I've seen Lobster added to a beer, and a brewer using smoked malt from sheep shit. So not really sure you can say there isn't anything really to avoid besides infected items. sky's the limits.

What kind of idiot would brew with Lobster?