Spice, Herb, or Vegetable Beer Jalapeno Cream Ale - Page 23 - Home Brew Forums
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Old 11-30-2013, 03:21 PM   #221
jons_brew_shack
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May 2013
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Quote:
Originally Posted by crjpilot
How'd it go? Good call on not going with the Nelson! That would have been "interesting." I'm curious how the use of the wheat came out.
Hey there CRJ about to bottle this weekend, jalapeños been in secondary for a week now, samples so far have had a nice tickle of chilli on the back of the throat, definitely going to add some of the reserved chilli vodka as sure the strength will mellow with age. Have to say the this is by far the clearest cleanest looking beer I have brewed to date. Things looking good so far!


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Old 12-08-2013, 12:09 AM   #222
jons_brew_shack
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May 2013
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Just about carbed up, 1 week on from bottling - insanely drinkable, pale gold in colour, earthy jalapeño chilli and slightly floral aroma, malty upfront, some residual sweetness in the middle, finishing with the buzz of warm chilli keeps you coming back for more, which accentuates the tickle of carbonation.

Definite rebrew!


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Old 12-10-2013, 02:27 PM   #223
Inkdrop
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Subscribed. Can't wait to try this one

 
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Old 12-23-2013, 07:53 PM   #224
BigPicture
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Nov 2012
Sacramento, CA
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OK,

Gotta give you props 1st! THAT was some incredible Bloody Mary. Hot & Green. Wow!

Now.......................... on to the newb questions.

1) We boiled the 1st jalapeno addition for the allotted time, but do we keep them in the primary fermenter or strain them out?

2) When we rack to the secondary, then we strain out the original jalapenos?

3) Sure I'll roast 'em first, but do I only use FRESH jalapenos? Or can I use the pickled ones in the jar?

Talk about different!

Thanks in advance!

 
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Old 12-24-2013, 07:06 PM   #225
crjpilot
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Oct 2012
Salt Lake City, UT
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Quote:
Originally Posted by BigPicture View Post
OK,

Gotta give you props 1st! THAT was some incredible Bloody Mary. Hot & Green. Wow!

Now.......................... on to the newb questions.

1) We boiled the 1st jalapeno addition for the allotted time, but do we keep them in the primary fermenter or strain them out?

2) When we rack to the secondary, then we strain out the original jalapenos?

3) Sure I'll roast 'em first, but do I only use FRESH jalapenos? Or can I use the pickled ones in the jar?

Talk about different!

Thanks in advance!
Hey, if you haven't already done it,

1) I removed the jalapenos after the boil.

2) The originals were removed after the boil, so none to strain when racking.

3) I would only use fresh. Pickled will definitely change the flavor profile, and probably not in a good way. Fresh will give you a nice, clean, roasted flavor with out any vinegar-y taste.

Good luck!
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Old 12-26-2013, 06:53 PM   #226
jons_brew_shack
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May 2013
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Just polished off my last bottle, this will definitely be re-brewed in the new year, by far the best thing I made this year! In my interpretation only variations were use of UK Maris Otter (hence golden hue), wheat malt for head retention and bitter but woody NZ hops, I followed the OP's Chilli schedule and it was SPOT ON...

Next time going to try with some noble / slightly more floral hops, maybe Czech Saaz or similar.

Happy Christmas guys!


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Old 02-08-2014, 11:19 PM   #227
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Been waiting to brew this one for months, today is the day it happened. One of the smoothest, best brew days I have had. Can't wait to get this carbed and in a glass.
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Old 02-09-2014, 12:58 PM   #228
Nemleu
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Jul 2009
Michigan - Upper Peninsula
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Quote:
Originally Posted by schiersteinbrewing View Post
Been waiting to brew this one for months, today is the day it happened. One of the smoothest, best brew days I have had. Can't wait to get this carbed and in a glass.
I've brewed this beer 7 times and it is by far everyone’s favorite. I smoke my jalapenos, and when you get the taste of fresh cut jalapenos and smoke up front, and a little heat when if finishes, you just have to go back for another taste.

 
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Old 02-12-2014, 05:32 AM   #229
shortyz
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Dec 2013
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well i just brewed this baby up, as the guy above me i smoked the jalepenos over some hickory thinking it was a good idea. apprently it was! also im soaking the other jalepenos in sailor jerry spiced rhum instead of vodka. who knows! oh also i used 6lbs of extract instead of the 5.

i will report back in a few weeks!

 
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Old 02-12-2014, 10:48 PM   #230
TheManchesterMorgue
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May 2012
Manchester, LANCS
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Sorry if this has already been asked but what temp was this fermented at? I read somewhere that cream ales are usually fermented at lagering temperatures. Is that what you did with this? Really looking forward to trying out my partial mash version over the next few days. Thanks OP!

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