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msinning · 08-13-2012, 06:41 PM

Making a blonde ale and im gonna add some chipotle chilis to the secondary. Anyone have any input as to home many and for how long the chilis should be kept in the fermenter? Don't want it to be too overpowering.

**beertroll** · 08-13-2012, 09:39 PM

Chili beer is still on my to-do list, but I think 3-5 chilies would be a good amount to experiment with. Add them to the secondary, and then just taste a sample every couple of days. When it gets to the amount of spice you want, rack it off the chilies.

**cheezydemon3** · 08-13-2012, 09:44 PM

If you mean true chopotles in adobo, FORGET IT!

If you want to smoke some jalapenos, go for it.

the adobo would be impossible to wash entirely without losing a lot of flavor, and the oils would still be there somewhere.

**beertroll** · 08-13-2012, 10:02 PM

There's a spice store in my area that sells chipotles without the adobo sauce. I've also seen them at the grocery store from time to time, though those looked way overdried.

**lou2row** · 08-13-2012, 10:53 PM

I had a bumper crop last year of jalapenos. I smoke/grilled them for half an hour and got them lightly dried. Peeled them, seeded them, and diced em up. We put them in ice cube trays and then would just use them for cooking. Three cubes went in my chili Texas Red beer. I could have upped the amount. Has a smooth smokey taste with just a hint of heat.

bobbrews · 08-14-2012, 01:55 PM

Dried Chiles:

Deseed/Destem - Toast - Rehydrate - Chop - Use

**cheezydemon3** · 08-14-2012, 03:27 PM

Quote:

Originally Posted by bobbrews

Dried Chiles:

Deseed/Destem - Toast - Rehydrate - Chop - Use

.......Dried does not equal smoked. Not smoked does not equal chipotle.

Drying chiles does just about insure sanitation though.

bobbrews · 08-14-2012, 03:29 PM

Quote:

Originally Posted by cheezydemon3

.......Dried does not equal smoked. Not smoked does not equal chipotle.

Drying chiles does just about insure sanitation though.

??

You're confused. I said to use dried chiles (not fresh, or canned, etc). And chipotles are smoke-dried jalapenos.

**cheezydemon3** · 08-14-2012, 03:41 PM

Quote:

Originally Posted by bobbrews

??

You're confused. I said to use dried chiles (not fresh, or canned, etc). And chipotles are smoke-dried jalapenos.

Quote:

Originally Posted by bobbrews

Dried Chiles:

Deseed/Destem - Toast - Rehydrate - Chop - Use

Not trying to pick a fight, must be a mis-understanding somewhere, but you went from fresh to dried and din't mention smoke, a necessary component of chipotles.

bobbrews · 08-14-2012, 03:43 PM

When did I use the term fresh or smoke in the initial statement? Chipotles are smoke-dried chiles; that is commonly understood.

I was simply showing the OP how to use dried chiles in simple, ordered steps.