msinning
Well-Known Member
Making a blonde ale and im gonna add some chipotle chilis to the secondary. Anyone have any input as to home many and for how long the chilis should be kept in the fermenter? Don't want it to be too overpowering.
Dried Chiles:
Deseed/Destem - Toast - Rehydrate - Chop - Use
.......Dried does not equal smoked. Not smoked does not equal chipotle.
Drying chiles does just about insure sanitation though.
??
You're confused. I said to use dried chiles (not fresh, or canned, etc). And chipotles are smoke-dried jalapenos.
Dried Chiles:
Deseed/Destem - Toast - Rehydrate - Chop - Use
Good to know, I think I'll try this in one of these...I hope you've at least tried a chili beer before. I, for one, love spicy food, and most chilis. Unfortunately, I find chili beer to be absolutely horrendous. Founders does these on a relatively regular basis and I have to say they are the worst beers I've ever had by the fantastic brewery.
cheezydemon3 said:You flatten dried chilis wharfrat? Mine are hard as bone when dried.
WharfRat said:After deseeding and destemming, fatten the shell - for max contact with heated surface. They soften up when warmed too.
So after some reading I decided to go with jalapeno peppers. I hollowed out and fire roasted two peppers and peeled off the skins. I placed them in the secondary for two days, bottled yesterday. First taste was pleasant, kind of a sweet taste with a very mild spice in the back of the throat. Can't wait until they're carbed.
So after some reading I decided to go with jalapeno peppers. I hollowed out and fire roasted two peppers and peeled off the skins. I placed them in the secondary for two days, bottled yesterday. First taste was pleasant, kind of a sweet taste with a very mild spice in the back of the throat. Can't wait until they're carbed.
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