Originally Posted by wakers3
I followed Nemleu's suggestion of making a tincture. Did about 6 japs and a cayenne in some Tito's and tasted a couple of times while mixing in but before bottling to make sure my heat was proper...then just dumped all the juice into the beer and prematurely had the first one last night with some relatives. one word: INCREDIBLE!
I have made what I consider some pretty decent beers since my brewing journey began and even had someone tell me that one of mine was the best beer she had ever had and this one is the one I would enter into a competition if I were going to do such a thing. Heat pumps out of this beer, but not in a way that rips your throat out. And the jalapeno aroma and flavor are out of sight!
Can guarantee this will be brewed again at my house.
Since I first read Sundowner's post I've made 35 gallons of this beer. I cant keep it in stock so now its part of my regular rotation. Like all of us Ive experimented with the recipe. Ive used different yeasts, and multiple combinations of hops. I always stick with hops with low alpha acids. Ive even added smoked grains to a couple of batches. I only entered this into a competition one time and it took 3rd place. I always use a tincture. I think controlling the amount of heat is the key to keeping the beer consistent from batch to batch. I also smoke the jalapenos on the grill before putting them into the vodka. I think Ive explained it this way before:
What I liked most about it is the way the beer transitions across the palate. The aroma is smoky, with a "green" aroma like cutting into fresh jalapenos. Whats really nice is how the smoke flavor continues to come through along with everything else. It adds a wonderfully assertive balance to the whole beer. The initial flavor somewhat matches that aroma, then it finishes with a nice balancing act from the cream ale itself. Then the heat comes in the very late finish, making you want to reach for your next sip.