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Old 01-21-2012, 04:15 PM   #101
Nemleu
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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!
The first time I brewed it I ended up using 12 ounces of the tincture. (I added 4 ounces at a time and then tasted) The beer was awesome!

I decided to kick up my second batch a little, and wasn't as pleased with the results. Heat lovers really enjoy batch #2. For me it lost that wonderful assertive balance of fresh jalapeno’s, smoke, and the cream ale itself. I really liked that the heat came in the very late finish, making you want to reach for your next sip.

I will cut back on batch #3.
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Old 01-26-2012, 04:09 AM   #102
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youre all writing about spice level, but what about peper taste? my go is to get jalapeno flavor...will that come through with this recipe?!

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Old 01-26-2012, 04:35 AM   #103
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youre all writing about spice level, but what about peper taste? my go is to get jalapeno flavor...will that come through with this recipe?!
yes flavor smell and spice its all there
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Old 01-26-2012, 09:31 AM   #104
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youre all writing about spice level, but what about peper taste? my go is to get jalapeno flavor...will that come through with this recipe?!
For me balance is the key to all good beers. The heat is great, but if you fire it up to much all you get is the heat. I wish there was a silver bullet. The best I can offer is keep good notes and make a tincture so you control the balance.
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Old 02-14-2012, 05:17 PM   #105
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My little recipe just takes a lickin' & keeps on tickin'...Cheers!

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Old 02-14-2012, 05:28 PM   #106
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My little recipe just takes a lickin' & keeps on tickin'...Cheers!
And quite a fine little recipe it is. I'm about to do a 12 gallon batch the end of February so I can keep it on tap through the summer.
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Old 02-14-2012, 05:44 PM   #107
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This beer sounds great, definitely going on the to do list!

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Old 02-21-2012, 03:40 AM   #108
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What makes this a cream ale?

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Old 02-21-2012, 09:59 AM   #109
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What makes this a cream ale?
I think the best answer/advice would be to read the BJCP Style Guidelines. Note 6A. Cream Ale. Although it would have to be entered as 21A. Spice, Herb, or Vegetable Beer, the Cream Ale is the base.
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Old 02-21-2012, 06:33 PM   #110
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Someone used munich in place of vienna. how did it turn out? I have lots of munich on hand, it'd be nice to use it.

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