Originally Posted by nutty_gnome
When do you remove the boiled pepper flesh? At flameout, or when you put it into a primary? I ask because I'd like to no-chill something like this.
AND aren't the IBU's high for a cream ale? Or do the peppers offset the sensation of bitterness?
Yes, the IBU's are a little high for cream ale, but it seems to work well. I'm sure the peppers have something to do with that.
I don't see a problem with no-chill. I would just leave the peppers in while it's chilling. I would not add those to the primary, but I would add a few to the secondary.
Now if you don't use a secondary, you could add the additional peppers to the primary as long as fermentation is done.