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Old 01-30-2011, 11:25 PM   #1
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Default My chile beer is too spicy, can it be fixed?

Hello fellow homebrew talkers, I have recently made a chipotle chile beer. When I racked it into the keg, the hydrometer sample I took tasted way too spicy. Is there anyone out there who has had this problem in the past? Is there any way to dull down the spiciness or is it a lost cause?

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Old 01-30-2011, 11:28 PM   #2
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Blend it with something else. Spicy stouts are good.

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Old 01-30-2011, 11:38 PM   #3
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Nope, you are hosed. Send it to me and I will dispose of it for you.

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Old 01-31-2011, 12:02 AM   #4
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It will go good in chili. Or you could cook some really bland food and drink the beer for additional flavor. Or just mix it with other beers when you drink it. What about opening a couple and making a glaze and reducing and serving with steaks. Sounds like it could be fun to find uses for it.

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Old 01-31-2011, 12:18 AM   #5
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How many chipotles did you put in it? I'm toying with the idea of doing a similar beer soon and am curious "how much is too much".

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Old 01-31-2011, 12:26 AM   #6
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TIIIIIIIMMMMMMEEEEEEEEEEEE is on your side.

It will mellow with age. I've made quite a few. The flavor fades.

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Old 01-31-2011, 02:28 AM   #7
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Quote:
Originally Posted by INWarner413 View Post
How many chipotles did you put in it? I'm toying with the idea of doing a similar beer soon and am curious "how much is too much".
I started with 4 oz of the whole dried peppers and then took out the seeds and veins to reduce the amount of heat they would give off. Ended up with 2.57 oz.
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Old 01-31-2011, 04:37 AM   #8
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revvy speaks the truth, my cocoa stout with habenero became much easier to drink as the months passed

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Old 01-31-2011, 04:41 AM   #9
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I'm in the blending camp on this one. Brew the same beer again without the chipotles & play with a blending ratio that suits your tastes.

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Old 01-31-2011, 05:47 AM   #10
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I would blend.

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