Good afternoon, guys. I never done tincturing before, and actually just saw a recipe for Capsicumel (jalapeno mead or methodology). The recipe states adding 2 peppers into the primary when the ABV reaches 10%, and at the same time put 3 peppers in 175ml (6oz) of vodka... After 3-4 weeks use the created peppered vodka to adjust the taste of the mead to desired one. So, since I'm new to this method, my questions are: After soaking peppers in vodka …

I'm going to be brewing a pumpkin spiced beer friday and will not have the time to do an all grain. So partial mash it is. Any hints, tips or tricks would be appreciated. Original Gravity: 1.070 Terminal Gravity: 1.017 Color: 15.12 Alcohol:6.9% Bitterness: 19.7 Ingredients: 2.0 lb American 2-row 1.0 lb Munich Malt 1.0 lb Crystal 45 1.0 lb German CaraMunich II 7.0 lb Liquid Light Extract .5 oz First Gold (7.5%) - added during boil, boiled 60.0 min …

I'm planning to make a few spiced ales from my batch that's bubbling along right now, and I'm wondering what the benefits and drawbacks are to adding whole spices to the secondary as opposed to making a spice extract with vodka or bourbon? I'm thinking of things like cinnamon sticks, nutmeg shavings, peppercorns, orange zest, and vanilla bean. Are certain spices better when added certain ways?