I havent used it before but have heard it works well. It apparently causes a big goupy mess. Edit: But it seems you need to use a lot of it. I was looking at using it a little while back.
Its not too bad and will form a hard cake in the fermenter like WY1968/WLP002. I've used it twice now, the second time with very good results. You just have to be very careful with introducing oxygen when racking onto it. The first beer I did with it had some oxygen get in and the resulting beer had some fattyness in the finish (almost like oxidized lipids/fat; have tasted this by mistake once in the lab due to pipetting error) that I picked up on. The second one, I racked under CO2, and purged the keg ad nauseum and it turned out great. 2x 16 oz bottles for 5 gallons is enough for a discernable peanut flavor, 3x 16 oz bottles for additional peanut flavor. I've been wanting to dry adding dry roasted peanuts to the mash, but am worried about fat oxidation and weirdness down the line.
What do you think about adding it to the start of primary -- thinking the yeast will be consuming oxygen and maybe the problem you describe might be avoided (provided oxygen does not find it's way in later on). Please tell me you are not mouth pipetting.
Might work very well. I can see it working well, since its very similar to cocoa powder in terms of initial texture. Only thing that might be weird is any biotransformations catalyzed by yeast during fermentation. Ha! No. I was flicking a tube of lipids and membranes while holding it up to the light and over flicked into my mouth. It was not fun.
I just brewed a PB stout last weekend. I threw about 8 or 9 oz into the end of the boil. It did NOT want to mix into the wort. We'll see how it goes in about a week. The base beer is an oatmeal stout. Edit: I bought 2 plastic jars of the stuff for like $8 at the supermarket. I saw a pound of the stuff at my LHBS for the same price. Look around, as the stuff can get really expensive.
I used it, and used 12 oz in 3 gallons. Took a long time to really develop the PB flavor as much as I had hoped. Could have sworn I gave you a bottle 2 years ago?
i've used it twice, both times with success. same beer both times with the exception being the dehydrated pb added at different volumes. second time around, i added 4 pounds with 15 mins left in the boil. after transferring the wort to the fermenter, we scooped most of the pb from the bottom of the kettle and added that to the fermenter as well. i think that's a crucial step in my opinion. edit: i should point out that the post-boil volume both times was ~14 gallons.
I've used it in my PB Chocolate Porter before. Used a #1 of it with around 5 minutes left in the boil. Normally I whirlpool and get cleaner wort into the fermenter, this go around I kept it all really turbid and made sure most of it all went into the fermenter. The PB will fade over time, but it was there for a while, and a good nutty finish on the beer.
