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Old 08-14-2012, 03:47 PM   #11
lebucheron
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If I'd want to add some jalapenos to a brew what about soaking them in vodka for a bit? Sanitized enough?

oh, and the icecube tray idea, is that just so you know how much to put in for next time etc or am I missing something?

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Old 08-14-2012, 03:49 PM   #12
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I hope you've at least tried a chili beer before. I, for one, love spicy food, and most chilis. Unfortunately, I find chili beer to be absolutely horrendous. Founders does these on a relatively regular basis and I have to say they are the worst beers I've ever had by the fantastic brewery.

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Old 08-14-2012, 04:14 PM   #13
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Quote:
Originally Posted by JordanThomas View Post
I hope you've at least tried a chili beer before. I, for one, love spicy food, and most chilis. Unfortunately, I find chili beer to be absolutely horrendous. Founders does these on a relatively regular basis and I have to say they are the worst beers I've ever had by the fantastic brewery.
Good to know, I think I'll try this in one of these...
http://www.homebrewtalk.com/f11/diy-...-cheap-347438/
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Old 08-14-2012, 04:25 PM   #14
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Cave creek chili beer is nice IMHO.

Chili beer can be quite good. You have to be going for flavor rather than heat.

I would recomend 2-3 roasted dried jalapenos.

Smoke is a flavor in beer that is horrible to me. Roasted chilis? YUM!

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Old 08-14-2012, 05:47 PM   #15
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Thanks for all the information, not quite sure what to do now. Will let you know how it turns out!

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Old 08-14-2012, 06:05 PM   #16
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Plus one on toasting the dried (smoked) chiles.... Whenever I use any dried chile for cooking (or beer) I have taken to always deseeding, flattening, and toasting on a fairly hot skillet with a spatula. Do it until you almost cough and can certainly smell the good stuff in the air. I don't know why, but it seems almost to "activate" the flavors prior to use.

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Old 08-14-2012, 06:31 PM   #17
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You flatten dried chilis wharfrat? Mine are hard as bone when dried.

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Old 08-14-2012, 06:53 PM   #18
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Quote:
Originally Posted by cheezydemon3
You flatten dried chilis wharfrat? Mine are hard as bone when dried.
After deseeding and destemming, fatten the shell - for max contact with heated surface. They soften up when warmed too.
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Old 08-14-2012, 08:35 PM   #19
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Quote:
Originally Posted by WharfRat

After deseeding and destemming, fatten the shell - for max contact with heated surface. They soften up when warmed too.
I always de stem before drying. They are pain when dried!
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Old 08-22-2012, 03:11 PM   #20
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So after some reading I decided to go with jalapeno peppers. I hollowed out and fire roasted two peppers and peeled off the skins. I placed them in the secondary for two days, bottled yesterday. First taste was pleasant, kind of a sweet taste with a very mild spice in the back of the throat. Can't wait until they're carbed.

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