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Old 01-19-2013, 02:24 PM   #131
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Today will be a Smokin' Hot Blonde Ale- Blonde ale with smoked chipotle peppers added at end of secondary (to get its name)!

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Old 01-19-2013, 02:33 PM   #132
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Marris Otter SMaSH with Galena hops. It's going we'll so far, looking forward to tasting it.

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Old 01-19-2013, 03:15 PM   #133
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Also makin a Marris otter SMaSH. Still haven't decided wether or not to rack my cascade pale to a secondary and put th SMaSH on the yeast cake or pitch some new stuff... Decisions, decisions... Gettin down to the wire.

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Old 01-19-2013, 05:18 PM   #134
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I'm making my micro brew fermenter clean with some PBW.
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Old 01-19-2013, 05:21 PM   #135
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Brewed my own take on Le Chouffe Houblon (Belgian Pale Ale) and dry hopped my CCCA (Chinook, Columbus, Cascade, Amarillo) BIPA.

It's a good day!

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Originally Posted by FooMannChew View Post
Today will be a Smokin' Hot Blonde Ale- Blonde ale with smoked chipotle peppers added at end of secondary (to get its name)!
1.) Does the smoke actually come through on the peppers and into the beer?

2.) What process do you use to smoke the peppers? What kind of wood?

3.) Do you devein/deseed the pepper and/or chop them up?

I've been planning on doing a habanero kolsch this summer... Curious on how others do pepper beer. Most seem to smoke the peppers.
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Old 01-19-2013, 05:49 PM   #136
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Smoked IPA and a Nut Brown.

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Old 01-19-2013, 05:54 PM   #137
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This is my 4th Brew.

I am brewing a Dry Iris stout to get ready for St. Patricks day.

Bottle a Porter last weekend. This was my first brew and can wait until next weekend to sample. Tempted to throw a bottle in the fridge and test during my brewing session.

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Old 01-19-2013, 08:28 PM   #138
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Brewing a saison today- it'll be the third beer that I've brewed so far.

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Old 01-19-2013, 08:39 PM   #139
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Default It's my third batch by myself

and I'm kinda sick of the Citra IA I made the first two times, so I made IPA with Centennial, Tetnang and Cascade Hops, used PNW pale ale grain. It's cooling on the back porch before it goes into primary. I plan to use dry ale yeast from Safale when it's cool enough. I'm also going to try not to be an Ale pedofile and wait through the whole two weeks of fermentation before I force carbonate into a 5 gallon Pepsi keg.

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Old 01-19-2013, 08:41 PM   #140
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Default Really?

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Also makin a Marris otter SMaSH. Still haven't decided wether or not to rack my cascade pale to a secondary and put th SMaSH on the yeast cake or pitch some new stuff... Decisions, decisions... Gettin down to the wire.
I was thinking of using the yeast cake formed from a Citra IPA I'm moving to secondary today, I figure if it doesn't bubble in a day or two I can always pitch the yeast I got for this batch anyway. Have you done that before? If so, is the success rate high?
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