Orange blossom, coconut, serrano, thai basil, lemongrass, jasmine mead - crazy? - Page 2 - Home Brew Forums
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Old 06-20-2011, 09:49 PM   #11
Saccharomyces
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So are those 10" filter housings pretty universal meaning I could buy the one from somewhere else and get 10" filters elsewhere like BMW and they would fit?
Yep, they are. I know a lot of folks buy from filtersfast dot com, they are cheap and ship same day of your order, they've gotten several hundred bucks of my dough over the years.


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Old 06-20-2011, 09:58 PM   #12
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Yep, they are. I know a lot of folks buy from filtersfast dot com, they are cheap and ship same day of your order, they've gotten several hundred bucks of my dough over the years.
nice, one last question and then I'll stop hijacking AZs thread. Do do you determine if the filters are washable? Are the Spun polypropylene ones washable?



 
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Old 06-20-2011, 10:00 PM   #13
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nice, one last question and then I'll stop hijacking AZs thread. Do do you determine if the filters are washable? Are the Spun polypropylene ones washable?
Pleated filters are washable, the spun filters are not. Another good clue, if it's $9 or more it's probably washable, if it's $4 or less it isn't.
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Old 06-20-2011, 10:38 PM   #14
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nice, one last question and then I'll stop hijacking AZs thread.
They invented this thing called the "new thread" button

I'm kidding - good info to have at one place in this thread as I work on this experiment...

 
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Old 06-20-2011, 11:15 PM   #15
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The Serranos I used because I had them on hand from the farmer's market produce box we get every two weeks. They are a bit grassy and perhaps not the best choice, I'm going to try Habanero next time.
Do you think the grassiness you refer to is something that might diminish with age?

 
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Old 06-20-2011, 11:38 PM   #16
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Do you think the grassiness you refer to is something that might diminish with age?
Doubt it, but I don't think any bottles will last long enough to find out!
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Old 06-21-2011, 05:39 PM   #17
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Would using smoked peppers be a mistake?

I have a few smoked habaneros a friend gave me (frozen) but they are super hot (all his peppers are hotter than grocery store equivalents). I only have 3.5 gal total of my first mead (traditional) and want to try something like this for a portion of it. How much habanero do you think would be right for ~1 gal?
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Old 06-21-2011, 06:37 PM   #18
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I have a few smoked habaneros a friend gave me (frozen) but they are super hot (all his peppers are hotter than grocery store equivalents). I only have 3.5 gal total of my first mead (traditional) and want to try something like this for a portion of it. How much habanero do you think would be right for ~1 gal?
Peppers are so highly variable I would use a tincture with vodka and add that to taste so you don't overdo it. Probably would only take 1 pepper at most per 1 gal since they are so hot. I don't see why you couldn't use smoked peppers, but they would probably go better with a sweet mead to provide some balance. For a dry mead straight habaneros work well.
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Old 06-21-2011, 07:23 PM   #19
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What you just posted reminded me of a recent Brewers Gathering meeting. A member who brews a fantastic Serrano Pale Ale decided to add Habaneros this time (and not tell us, until after...it was pretty hot). Right after we sampled his Serrano/Habanero Pale Ale we sampled a semi-sweet mead and we all agreed the mead was perfect to calm down the heat of the spicy Pale Ale. So we immediately thought a semi-sweet Serrano/Habanero Mead might be awesome. Anyway, thanks for the advice.
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Old 06-21-2011, 11:45 PM   #20
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I'm sensing a variety of hot pepper mead swaps a year from now!



 
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