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Old 05-02-2013, 02:05 PM   #21
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Quote:
Originally Posted by reed1911 View Post
Well,
How long has it been in and has the SG stabilized? If so, you can pull 12-20oz and prime just that and bottle it so you'll have a good idea what it will taste like.
Can anyone explain this process?
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Old 05-02-2013, 02:27 PM   #22
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Quote:
Originally Posted by gilbert

Can anyone explain this process?
I believe he was wondering if primary had finished. Therefore take a small sample and chilies and whatnot then prime and "test". It was suggested I try the Scottish Old Ale that I have in primary now. I've never had one in the past so I didn't want to mess with it before tasting it without additions. Hope that helped.
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Old 05-02-2013, 02:46 PM   #23
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I see no issues with using the peppers to dry hop. It'd probably be fine. In the mash/boil you get a very clear taste of the fruit of the pepper though if that's what you're going for.

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Old 05-02-2013, 04:10 PM   #24
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Forgot to add (reminded by SWMBO) the pepper taste will be magnified by the carbonation. Remember that hot pepper you ate and drank soda to wash it down with and it intensified the flavor? Same effect with the add-then-taste, if you get it as hot as you want then carb, it will be hotter due to carb.

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Old 05-02-2013, 07:27 PM   #25
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But it will mellow with age.

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Old 05-02-2013, 09:42 PM   #26
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I'm certain it will, I don't normally end up with anything I make that would be aged, it tends to be consumed within the 6 weeks or so following the opening.

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Old 05-02-2013, 09:56 PM   #27
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Ya know?? I have that same problem

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Old 05-03-2013, 01:12 AM   #28
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I really enjoyed the flavor of Stone's 11-11-11 Vertical Epic with Anaheim (I think?) chilies, although something about the oily texture of chile beers messes with my stomach.

The book Radical Brewing has a Smoked Habanero Lager recipe. I haven't tried it, but it sounds interesting:

2.5 lb pale DME
2.5 lb amber DME
1 lb pale crystal malt
1 lb smoked malt

1 oz. Hallertau or Crystal @ 90 min.
1 oz. Hallertau or Crystal @ 30 min.
1 oz. Hallertau or Crystal @ 5 min.

1-3 Habanero or Scotch Bonnet peppers, chopped, seeded, and deveined, added at the end of the boil or in secondary.

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Old 05-03-2013, 03:00 PM   #29
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We did a 2.5 gallon batch and used a 1/2 lb. grilled/charred anaheim and 1/2 lb. grilled/charred jalapeno. Just in a basic pale ale.

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Old 05-03-2013, 03:02 PM   #30
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Quote:
Originally Posted by richlong8020 View Post
Hey is there anyway you could post that recipe here for and extract brew? If it is AG I can convert also.

We just used a super basic pale ale recipe from the Charlie P book Adventures in Homebrewing. Just put the peppers in secondary and racked on top of them for a few weeks. You could eat chips with it and it was perfect.
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