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Old 04-18-2014, 10:34 PM   #21
FB12
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Thread ressurection! Anybody make this yet? Wondering how it turned out. I'm going to do a similar porter with jalapeno & bourbon soon, but I'm not sure how many peppers I should use for a 5.5 gal batch. I'll bottle it & store until Christmas. Any suggestions welcome. Thanks!

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Old 04-20-2014, 12:30 AM   #22
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I have flaked bhut jolokia pepper laying around. I'd like to try pineapple ghost pepper recipe I wonder how much I should use for a 5 gallon batch without making drinking a 12 oz like drinking an entire river of lava

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Old 04-23-2014, 08:15 PM   #23
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From an earlier post on page 2 in this thread:

The Jalapeno puree is made by roasting jalapenos in the oven at ~250 and then blending them up with a small amount of water and then put the blend through a strainer. For a 5.5 gallon batch I'd recommend using 6 to 7 jalapenos (the 8.00 oz on the recipe is just an estimate, not exact).

I just drank the last bottle of this that we bottled on 2/5/14 on Monday, April 21st. I must say, this stuff definitely gets better with age! The spiciness of the jalapenos drops out quite a bit, but it's definitely still there. I hadn't had a bottle in a while, and finally decided to bust out the last bottle and give it a try. I'm now planning on making a 10 gallon batch with a friend on the 10th of may. Cheers!

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Old 04-23-2014, 08:30 PM   #24
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Sounds interesting!

I'll have to keep an eye out for this one!

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