What's the oddest thing you've tried dry hopping/late addition to experimental beers?

Discussion in 'General Beer Brewing Discussion' started by Hoddy, May 15, 2016.

  1. May 15, 2016 #1

    Hoddy

    Hoddy

    Hoddy

    Junior Member Supporting Member

    Joined:
    Jul 14, 2015
    Messages:
    1,087
    Likes Received:
    400
    Location:
    Greatham - East Hants
    [​IMG]

    So I'm in the process of making/developing a grapefruit IPA. And I've got a few ideas for some other slightly different late additions.

    What's the oddest dry/hop ingredient and addition you've ever done or tried?


    Sent from my iPhone using Tapatalk
     
  2. May 15, 2016 #2

    Covrich

    Covrich

    Covrich

    Sith Acolyte Moderator

    Joined:
    Oct 8, 2014
    Messages:
    4,474
    Likes Received:
    1,497
    Location:
    Warwickshire
    I never done this but I am sure someone dry hopped a stout with coffee beans here before??
     
  3. May 15, 2016 #3

    MyQul

    MyQul

    MyQul

    Chairman of the Bored Moderator

    Joined:
    Aug 7, 2013
    Messages:
    12,861
    Likes Received:
    4,501
    Location:
    Royal Hamlet of Peckham. London.
    I've never done anything like that but the wino's on the other side of the forum are a weird bunch. Some of em make wine out of stuff like beetroot and brussel sprouts :sick:
     
  4. May 15, 2016 #4

    GHW

    GHW

    GHW

    Regular.

    Joined:
    Nov 12, 2014
    Messages:
    1,791
    Likes Received:
    777
    I recall a while back someone inadvertently 'dry hopped' with a j-cloth
     
    Sonnal and brumbrew like this.
  5. May 15, 2016 #5

    Covrich

    Covrich

    Covrich

    Sith Acolyte Moderator

    Joined:
    Oct 8, 2014
    Messages:
    4,474
    Likes Received:
    1,497
    Location:
    Warwickshire

    I noticed this too, I have seen recently fermenting the water from brocholli and carrots in a steamer and coffee wine..

    You'd think the progression would be to go All Grape, but instead its to just go no bars hold and ferment anything and everything.. even your sunday roast
     
  6. May 15, 2016 #6

    Notlaw

    Notlaw

    Notlaw

    Dubbel Dragon Supporting Member

    Joined:
    Jan 4, 2016
    Messages:
    1,126
    Likes Received:
    87
    Location:
    Garstang, Lancs
    I bet Belle Saison would chomp through that roast beef, it's a monster.!
     
    Covrich likes this.
  7. May 15, 2016 #7

    brumbrew

    brumbrew

    brumbrew

    Regular. Supporting Member

    Joined:
    May 5, 2014
    Messages:
    1,260
    Likes Received:
    467
    Wine from parsnips is bloody lovely ill have you know. ;-)
     
  8. May 15, 2016 #8

    brumbrew

    brumbrew

    brumbrew

    Regular. Supporting Member

    Joined:
    May 5, 2014
    Messages:
    1,260
    Likes Received:
    467
    And on the other side of the forum, I've made carrot, coriander and hop wine. Tastes very much like a dry white. With some floral notes.
     

Share This Page