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Old 01-28-2011, 08:51 PM   #51
mikelikesit2000
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Apr 2010
TEMECULA, CA
Posts: 404
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I am going to try this. What do you guys think about smoking the peppers instead of roasting? I really enjoy a slight smokyness to beers.

 
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Old 01-28-2011, 11:02 PM   #52
drummerguysteve
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Jul 2010
Seattle, Washington
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I'm going to try smoking them too. I might kick up the heat with a few more peppers too.
I love subtle smoked flavors.

How do you think a Belgian yeast would hold up the heat/smokiness? I think it would add a nice depth of flavor, with the spicy phenols. I'm thinking along the lines of a Saison with background smoked pepper flavor, and a fair amount of heat front.

 
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Old 01-29-2011, 04:34 PM   #53
mikelikesit2000
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Apr 2010
TEMECULA, CA
Posts: 404
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Quote:
Originally Posted by drummerguysteve View Post
I'm going to try smoking them too. I might kick up the heat with a few more peppers too.
I love subtle smoked flavors.

How do you think a Belgian yeast would hold up the heat/smokiness? I think it would add a nice depth of flavor, with the spicy phenols. I'm thinking along the lines of a Saison with background smoked pepper flavor, and a fair amount of heat front.
I Think wlp550 would help the peppers come through. I would stay on the lower temp side to avoid any of the banana flavors.

 
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Old 01-30-2011, 06:50 PM   #54
drummerguysteve
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Jul 2010
Seattle, Washington
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I was going to use a yeast I harvested from Boulevard's Smokestack Saison. It's really earthy, which should go well with the smoked undertones. In the next couple weeks, I'll have to brew this up.

 
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Old 02-12-2011, 05:49 AM   #55
duffman2
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Jun 2009
Houston Texas
Posts: 608
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Wonder how long it takes for the peppers in secondary? I've had my roasted peppers in the bottle for 3 days and it smells very peppery, but it tastes mellow and very light on the heat.

Will more time give more heat and pepper flavor? Or only more peppers?

 
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Old 02-13-2011, 05:07 PM   #56
duffman2
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Jun 2009
Houston Texas
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Anyone?

 
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Old 02-13-2011, 05:44 PM   #57
BLM
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May 2010
NW oregon
Posts: 127
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Quote:
Originally Posted by duffman2 View Post
Wonder how long it takes for the peppers in secondary? I've had my roasted peppers in the bottle for 3 days and it smells very peppery, but it tastes mellow and very light on the heat.

Will more time give more heat and pepper flavor? Or only more peppers?

I left mine in for 5 days but I put 5 peppers in the carboy it turned out perfect not to hot but you get the heat and can taste the peppers

 
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Old 02-13-2011, 06:09 PM   #58
duffman2
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Jun 2009
Houston Texas
Posts: 608
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Thanks man, I put mine in exactly 5 days ago. 2 days ago it tasted pretty good but with a soft heat and nice peppery flavor. I don't know if the heat will get any hotter without putting more peppers in there

 
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Old 02-13-2011, 06:11 PM   #59
duffman2
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Jun 2009
Houston Texas
Posts: 608
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I'm also looking at crash cooling in primary and adding gelatin to clear without removing peppers or racking to secondary. Mainly doing this for carboy conservation but also a little for lazyness! Anybody think that's a bad idea?

 
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Old 02-13-2011, 06:19 PM   #60
duffman2
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Jun 2009
Houston Texas
Posts: 608
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Oh, and one more thing. I just discovered yesterday that I didn't have any corn in this brew. Went to the LHBS and asked the girl if she remembered putting it in there when she helped me get it together because when I got home I didn't see the maize in the grains. She told me that she did indeed forget to add the corn.

So, now I'm contemplating throwing a bit of malto in there at bottling because I can't think of anything else that might help it like the corn would now. Anybody else know how I can try to get that crisp corn taste now??

 
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