rudds67
Well-Known Member
Anybuddy every try it? I just started a batch 2 days ago and threw in about a teaspoon of the wonderful goodness at the last 5 mins of the boil..should inpart a smokyness bite...time will tell..lol..stay tuned..
brewing with gost pepper?
- Thread starter rudds67
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Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
If you want to taste what your getting into, try ghost face killah, I think it's made by Twisted pine(just googled it). C.I.B made a beer with I think it was the Trinidad scorpion pepper, and it tasted like burning
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rudds67
Well-Known Member
Haha...hm well I hav been cooking with it for the last few years (chef here). So I understand the heat...but also love the background smokyness....I'm hoping the heat. Goes a little away with the fermination but time will tell...making it from a wheat beer with hints of with cloves and. Nutmeg
BudzAndSudz
Well-Known Member
The heat will not go away, at least not significantly enough to make the beer enjoyable IMO.
What about a less spicy hot pepper that still has the smokiness? Jamaican Chocolate Hab for example, or even get a little funky and shoot for Pasilla Bajio.
What about a less spicy hot pepper that still has the smokiness? Jamaican Chocolate Hab for example, or even get a little funky and shoot for Pasilla Bajio.
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rudds67
Well-Known Member
beer turned out well..no real heat but a bit of the smokeyness..will up the dosage next time!
