So recently I've been on a spicy beer kick. I've had a few chipotle/pepper/chili beers that I've really enjoyed (mayan mocha stout and firefly paypa pale by odd side ales in michigan last weekend were killer... not to mention some more popular ones like hunahpu which blew me away). Anyhow it got me thinking about the possibility of experimenting with a few beers I already love by adding spice of my own. The idea would be cracking a brooklyn bcs or a few expedition stouts, tossing in a vanilla bean or pepper (or other spice), recapping the bottles (new caps) and putting them away for a year or so. Is this certainly or only most likely a failed venture? Any advice? Anyone tried anything like this?
I would think opening and re-capping you would lose carbonation , It will probably lead to flat beer.
Yea I considered that. I've opened and recapped beer before (only letting it sit for about 2 weeks) and it's been entirely fine. I've also opened and capped beer that's gone flat in a few days...
I have never tried this, but it sounds like it'd be a likely failure to me. If the beer is fresh in conditioning, it might work. Otherwise, opening a beer and recapping it will definitely lead to a beer without carb. You would have to add a little more sugar and a pinch of yeast, which would be a real pain in the ass if you ask me. If you're like me and don't really mind drinking a flat beer, go ahead and try it. Sounds interesting to say the least. Try homebrewing though. If you're into experimenting, there's no better way.
Yep... that's the way to go. I've done a couple of batches from kits but I think it's time to really dive into it.
How about something like the Randall from Dogfish. It's basically a pool filter. Anyway, you can put your spices there and enjoy your beer without it being flat.
And if you start home brewing with peppers, just be sure to use a lot less than you think you'll need. Drinkability gets demolished if you overdo it, and it's very easy to do.
