Im a bit scared of just throwing anything in my batches for increased flavor. My friend and I brew mostly IPAs and we are both wondering if it's possible to add some fun unique flavors and actually get a good result? What's your experiences with added flavors, what works, what doesn't??
Welcome to the BA site, Michael, and to the Homebrewing forum. Adding flavors can include many fruits, coffee, spices, etc. and each can have different 'best' ways for addition to the beer. The topic comes up frequently in these threads so that I suggest you read back 10 pages or so to pick out the old threads and their discussion. I think you'll get the most complete answer to your question that way.
The only way to really know what added flavors you like is to actually add the flavor. Good result is up to you. But here are a few guidelines. Beer is at its most basic a balance of sweetish malt flavors and bitter hop flavors with malt and hop aromas. Added flavors need to fit in somewhere. Alcohol soluble flavors are quite easy to make and add. Use an eye dropper to add flavor to a pint rather than the entire finished beer. Get good at making basic no frills beer. You need a rock solid base beer before you can experiment. Everything has been done before, by a homebrewer at least. Everything you could possibly imagine. So do your research because it's out there. Cheers.
You want to try something cool? Add hot peppers. That's something I want to try soon. I added 0.5 oz fresh ginger to 15 minutes of the boil and got great results in a 5.8 gallon batch, but would probably double the amount next time. I am currently fermenting a blackberry saison. Things that don't easily work are things with fat/oil in them (nuts), but it can still be done.
Thanks for the replies, the hot pepper thing sounds very interesting to be honest. Ill check out previous posts and find more info
For IPAs/ pales I've added mangoes which, in my opinion, was decent but prefer different hops per batch for flavors. Spruce tips is quite good if you like that taste which I do. Hot peppers has worked well in stouts and porters. Coco nibs, coconut,blueberries, raspberry, many kinds of woods and other things have worked well in Belgian darks and stouts. Also smoked malts in the same. Things that have not worked for me were kiwis, garlic, herbs Mellon, grapes and apples. This is for my tastes and others I serve brew to. Cinnamon, nutmeg, star anise, cloves, ginger and others have worked in stouts and mole brews. As has been said, your tastes will differ from mine and others. I like to experiment a lot, so give it a go and see. Might make a bad batch or hit a home run. Part of the home brewing fun.
