Ok, I'm planning on brewing an AmberAle for a small gathering in October. I am going do my primary fermentation in one bucket then split during secondary fermentation. Are there any suggestions as to what I could add to secondary fermentation to make one a little different than the other?
I like to play to the seasons, October is Halloween season. Maybe some pumpkin extract? Candy corn? Cocoa nibs and coffee for a darker side?
Before you ask for suggestions, I would provide some details about the beer you intend to brew. There are lots of different "amber" ales, some hoppy, some not. What are you thinking for the base beer?
After simmering on this I think id do some pumpkin flavored coffee & cocoa nibs. Coffee at 1 oz course grind steep in secondary 18 hrs, 2 ozcocoa nibs x 1 week. You can soak the cocoa nibs in an ounce of white rum prior to pitching if your worried about sanitation.
Honestly, I'm still trying to figure out exactly what to brew. It only gonna be my tenth brew and I'm trying to find something fairly easy. My Amber Ale has been more Brown Ale. I seem to have more success with IPA and Stouts, but I want something that will be in season when Panic plays Memphis.
Add peppers and call it Red Hot Mama, dry hop it and call it Hop in a Hopless World, add some Bourbon oak chips and call it Ribs and Whiskey, or add some kind herbs (if in Colorado or Washington) and call it Send Your Mind Ribs and Whiskey may be best appropriate for Memphis though.
why only Colorado and Washington? there are numerous medical states now. And it has been decriminalized in a lot of places. Like I said Berries and tincture, call it The Berrylicious Mind Bender.
