Breweralex
Member
Today I am brewing my first imperial IPA utilizing ghost chili flakes, I am wondering if anyone has experience with this. I am thinking 1/4oz of the flakes in secondary with my dry hop addition
Maxkling said:Soak it in 5 gallons of water and see how it turns out.
Be careful to put too much from the Ghost Chili.
i wondered where did bought your Ghost Chili, because i want to buy it to.
i found this place - Ghost Chili
what you think about the new idea to grow Peppers?
is it better?
I do have a super accurate scale in my yeast lab, I'll measure out 1/5 of what i'm thinking and try it in water. I may have to scale it down further so I can add some vodka to mimic the alcohol content of the beer (because of the way alcohol interacts with capsicum)
Soak it in 5 gallons of water and see how it turns out.
Ghost chile has a unique ( good ) flavor. Just don't over do it or you might have to blend that 5 gal batch into 2 others to just make it drinkable.
cheezydemon3 said:From my experience all of those peppers have about the same flavor, so for more flavor and drinkable heat, garden variety habs would be my goto.
usfmikeb said:No offense, but I completely disagree with you. I grow lots of different superhot varieties, and they all have a different flavor. However, you have to have the tolerance level from eating them regularly in order to be able to taste the difference. Of course, since I'm looking at adding them to a stout, most of those subtleties will be lost. The exception to that is jolokia, which have a natural smoky flavor when dried, and will complement my stout.
cheezydemon3 said:When dried you say.......hmm.
I dry them myself, so I know they aren't smoked as part of the drying process.
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