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Old 10-10-2009, 04:24 PM   #1
Mar 2007
Posts: 3

Its that time of year here in New Mexico and the smell of roasting chili is everywhere. I have been threatening to incorporate this wonderful time into a brew. Here is my plan, Anyone familiar with roasting and peeling chili knows you are left with some juice in the bottom of the bag after a session. These drippings are slightly viscous very aromatic and flavorful. I have collected about a quart from the two bushels we peeled and was wondering if anyone know what size of batch to make... I was going to go small maybe 2.5 gallons adding the juices to the secondary (sterilizing with a quick boil to avoid contamination and try to avoid boiling off the oils). Does that sound like an adequate batch size for a quart of juice?

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Old 10-10-2009, 05:20 PM   #2
farmbrewernw's Avatar
Jan 2008
Richland, WA
Posts: 1,574
Liked 5 Times on 5 Posts

i would think that a quart of chili juice would be too much for that size of a batch, hell i think a 10 gal batch may be too small. I guess it depends on how strong that juice is, give it a taste and see how strong it is. I have put a couple of smoked chilies in a 5 gal batch and that's enough.
Schlonghammer Ales
It tastes.......more fuller
I'm working as a pro now, but that doesn't mean I'm not still homebrewing. I'm going to see if I can homebrew at work as a way to develop new recipes.

Originally Posted by Zymurgrafi
wow, tha more I drink, tha more cohernet you all are!
and stufffff.

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