Same ingredients as bread - devastatingly better results.
I'm thinking about going BIAB with an electrical set up of some sort, so I can do it in my kitchen. Ol Man Dick over here doesn't feel like sweating it out outside. Fortunately a lot of my 20 year old equipment is still functional and applicable (mainly my kegging gear).
Gear. Recipes. Technique. Whatcha got?
Edited to add: from here out Hexbear Homebrewers will be known as The HBHBs.
Some beers add spices, but most not. For most most Belgian beers, the peppercorn, cloves, etc. flavors come from the yeast, you ferment at a higher temp so that it does not ferment cleanly. For most spices you usually add the the spices in the boil after the grains are taken out. But depending on the volatility of the spice, you can add them later in the boil.
Thanks, explains a lot. I also pretty much am at the whims of the seasons. So I can't get the temp hot enough right now to ferment dirty.