brewgasm135

Recipes 

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Primary:
Secondary:
Bottled (Aging): Jalapeno Cream Ale
Bottled (Aging): Pumpkin Spice Ale
Bottled (Drinking): Jack O' Lantern Smokes Wheat
Next Up: Oatmeal Stout

nootay

Recipes 

mine was the same way before i chilled and carbed it. i thought it was going to be way too hot but once it was chilled and carbed it toned down quite a bit. people still ask me about this beer. going to have to make it again soon

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Primary 1: Andes Mint Chocolate Stout
Keg 1: Cascade Pale Ale
Keg 2: apfelwein
On deck: pale ale
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brewgasm135

Recipes 

Good to know!

__________________
Primary:
Secondary:
Bottled (Aging): Jalapeno Cream Ale
Bottled (Aging): Pumpkin Spice Ale
Bottled (Drinking): Jack O' Lantern Smokes Wheat
Next Up: Oatmeal Stout

mcfail

Recipes 

Hi there i am still new to all this i have only made 7 beers so far so i am still making beer with the extract, this beer sounds great but i don't do all grain yet so do you think that using a cream ale extract recipe would work out ok. And on the peppers when you say rinse does the include rinsing the seeds out as well? Thanks for any help you can offer.

Nemleu

Recipes 

In an earlier post I wrote:

In my opinion soaking the smoked/roasted jalapeno's is extremely important. First, it kills off any hidden bacteria. Second, your tincture can be used in the bottling bucket. The vodka draws out all the heat and jalapeno flavors. The point is, you control the heat by adding as much of the tincture as needed.

Seeds and all - after roasting just throw them in a jar of vodka.

imtrashed

Recipes 

For the OP and all that have brewed this, I'm thinking about doing a smaller batch of this, maybe 3 gallons. I'm thinking of brewing an 8 gallon batch of the cream ale and then splitting it into a 5 gallon fermenter and 3 gallon fermenter, keeping the 5 gallons as simply a cream ale and then the 3 gallons for the Jalapeno Cream Ale. My questions are:

Do you think I'm missing out on a lot of flavor if only putting peppers in secondary (and not in the boil at all)?

How do you think the base is on its own (just a cream ale with no pepper flavor)?

I just don't want to have 5 gallons of the jalapeno beer, and I also don't want to go through an entire 4 hour brew day for just 3 gallons.

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Primary:
Secondary: Hard Cider
On Deck:
Bottle conditioning / Ageing: EdWort's Apfelwein, English Barleywine, Brewpastor's Dark Night of the Soul RIS, Sweet Mead
Consuming: Citra Pale Ale, Punkin' Ale, Allagash Tripel clone, Imperial Rye IPA, Pre-Prohibition Lager, Classic American Pilsner, Patersbier, Honey Kolsch
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Batches so far in 2012

Mudflap

Recipes 

I think that would be fine to only secondary. You may miss a little of the complexity, but with a "spicy" beer thats probably less noticeable that with other styles. Cream ale itself is good too. I kept some on tap throughout the summer for BMC drinking buddies but ended up really liking it for myself as a lighter refreshing beer on hot days (great lawnmower beer).
One thing on my experience: I too made a 3gal test batch of this back in the summer because I didn't want 5gal of something that no one would drink. It is easily my most remarkable beer to date if for nothing else just the novelty of having a jalapeno beer. You just don't see that much if ever and most adventurous types wanted to try it once they heard about it. 3 gal went way too fast. Granted, not everyone likes the idea and it is definitely not for everyone, but for those who can appreciate the uniqueness it's great! I can't wait til the penos come back in next season, I see me making at least 10gal of this next year and even entering it in some of my local HBC comps. Good luck!

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Fermenting: Two Hearted Ale
Kegged: DFH 60min clone, Punkin' Head, Apfelwein
Bottled: Smoked Jalapeno Cream Ale, Belgian Tripel, Oatmeal Stout
Upcoming: Rogue Dead Guy, Bourbon Oaked IIPA

imtrashed

Recipes 

I have a 3 gallon batch of this cream ale in primary right now ready to rack. For those who have experimented with different pepper additions here, how many roasted peppers should I use if I did not use any in the boil and if I am only adding them to secondary? Will probably plan to have them in secondary for a week. How many peppers should go in and how much of the vodka pepper tincture should I add? I don't mind the heat, and I'd like this to have some pepper kick, since that's the point of using them. Thanks!

__________________
Primary:
Secondary: Hard Cider
On Deck:
Bottle conditioning / Ageing: EdWort's Apfelwein, English Barleywine, Brewpastor's Dark Night of the Soul RIS, Sweet Mead
Consuming: Citra Pale Ale, Punkin' Ale, Allagash Tripel clone, Imperial Rye IPA, Pre-Prohibition Lager, Classic American Pilsner, Patersbier, Honey Kolsch
Batches in 2011
Batches so far in 2012

usfmikeb

Recipes 

Been thinking about making a pepper beer, and was trying to figure out what base beer to use. This might be it. However, as a hothead, I'll be kicking it up a few notches, hello jolokias!

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Primary: Apfelwein 6/12, Peach Pyment 2/12, Cherry Melomel 9/12
Secondary: Douglah Capsicumel 10/11, Chocolate Mead 10/11, Bochet Mead 11/11, Cranberry Mead 11/11, Elderbarrel Flanders Kriek 9/12, Skeeter Pee 6/12
Bottle Conditioning: Spiced Mead 5/11, Peach Mango Mead 7/11, Spiced Cherry Dubbel 8/11
Kegged: English Barleywine 11/11, Chocolate Stout 2/12, Apfelwein 2/12
On Tap: Porter 10/12, Cherry Dubbel 9/12, Yooper's Pale Ale 11/12
Gallons in 2012: 88

BLM

Recipes 

well for a 5 gal batch I add 5 jalapenos for 3 days in the secondary,I do not add the vodka . I would try 3 peppers for 3 days then taste it if you want more heat let it sit longer but tastes sit everyday jalapenos vary so to take less or more time to get what you want

almost time to make another 10 gal batch