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Old 03-08-2012, 04:46 AM   #121
booherbg
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Oct 2011
Cincinnati, OH
Posts: 110
Liked 3 Times on 3 Posts


Quote:
Originally Posted by thrust View Post
Thoughts about racking this onto a cake of US-05? I have a red ale that will be finished with primary and should have a nice cake left (OG 1.052)?

I've had much better success with dry yeast and would like to stick with Safale if possible.
should be just fine. i racked onto nottingham and am not worried about it.

 
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Old 03-08-2012, 12:05 PM   #122
thrust
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Sep 2009
state college, pa
Posts: 59


Quote:
Originally Posted by booherbg View Post
should be just fine. i racked onto nottingham and am not worried about it.
Thanks!

 
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Old 03-08-2012, 05:10 PM   #123
booherbg
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Oct 2011
Cincinnati, OH
Posts: 110
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So I have this nottingham yeast cake left over from this batch (bottling next week). I really have had good luck w/ this yeast (blond ale, now this one)... it tears through these ales in like 2 days.

What are some ideas for pitching onto it? I'm sure there will be some leftover jalapeno taste. I'm thinking a nice healthy american pale ale, just to keep it clean and see how the left over jalapeno acts. thoughts?

 
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Old 03-30-2012, 11:19 PM   #124
duffman2
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Jun 2009
Houston Texas
Posts: 608
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Just brewed Jalapeno batch #3. After a phenomenal debut, the second one went off track somehow.

So, now I'm hoping that this one turns out like the first. I no chilled this batch so had to make no chill hop adjustments. My mash temp might have been a little low at around 148-150 and my yield came in low too (started off with preboil of 6 g went I wanted 6.5. And I used Saaz hops instead of Hallertau like I've done before because I just ran out.

So, a couple question marks but I'm still hopeful that this one will work out because it is such a great brew and everyone's looking forward to it. Will report back in a few weeks! Cheers

 
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Old 04-03-2012, 11:27 PM   #125
dlm3
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Jan 2011
Omaha, NE
Posts: 81

Do you roast and soak all of the pepper the day before brewing, then leave half there until time to add them to secondary, or do your roast/soak again the day before secondary?

 
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Old 04-03-2012, 11:38 PM   #126
booherbg
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Oct 2011
Cincinnati, OH
Posts: 110
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Quote:
Originally Posted by dlm3 View Post
Do you roast and soak all of the pepper the day before brewing, then leave half there until time to add them to secondary, or do your roast/soak again the day before secondary?
I roasted & soaked them all, used half for boiling. Kept in the cup then used the rest after secondary. i had such little vodka left in the cup (half a shot) that I added it all to the fermenter anyway.

PS: this really *is* one of the best i've made. Mine turned out lighter than intended due to dilution, but it is still very tasty and dangerously drinkable. At 4.5% it is loved by all.

Next time I'm upping the peppers so they come a bit more forward, but I was very happily surprised with how much them did end up coming forward with only 4 peppers per my 4gal batch.

 
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Old 04-11-2012, 02:22 AM   #127
Chrslund
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Feb 2011
Littleton, Colorado
Posts: 19
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Just made this recipe for my second all grain batch ever. I messed up the order of the hops, hope it turns out. I guess I should limit the beer when brewing...

 
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Old 04-11-2012, 03:50 AM   #128
BLM
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May 2010
NW oregon
Posts: 127
Liked 1 Times on 1 Posts


Quote:
Originally Posted by Chrslund View Post
Just made this recipe for my second all grain batch ever. I messed up the order of the hops, hope it turns out. I guess I should limit the beer when brewing...
your not even going to notice the hops
it will be great

 
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Old 04-15-2012, 01:46 AM   #129
countrygringo
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Feb 2012
Sherburne, NY
Posts: 51
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Did a batch of this per the recipe, one of the best beers I've made- great roasted jalapeno flavor and a light spice flavor. Thanks for the recipe!
__________________
Don't you know there ain't no devil, it's just god when he's drunk.- Tom Waits
Primary: EdWort's Apfelwein,
Secondary:Empty
Bottled: Smoked Porter, Jalapeno Cream Ale
Kegged: Red Ale, Wit Black

 
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Old 04-23-2012, 05:52 PM   #130
flatfour64
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Apr 2011
Windsor, Connecticut
Posts: 82
Liked 3 Times on 3 Posts


Just kegged my 2nd attempt of this recipe, it is so good!

 
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