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Old 05-22-2012, 03:42 PM   #21
blacksailj
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Feb 2012
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I am not a big fan at all of hot peppers and heat, but you have my full attention. This seems like a brewers hardest balancing challenge that one day I might take part in to see how well of a brewer I truely am. Good read, thanks folks.

 
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Old 05-22-2012, 03:50 PM   #22
Mysticmead
 
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here's the thing about hot peppers... the amount of heat in each one can vary from pepper to pepper. even ones from the same plant can be hotter than others. I grow habanero's and Serrano's and Cayenne peppers. I make jelly out of the Habanero's and have to adjust my recipe for each batch due to the amount of heat changing.

Another thing to consider when testing different amounts for the heat. get someone that isn't a HUGE chili head and have them do the tasting. if you eat a lot of hot stuff then your idea of mild could burn the crap out of "normal" people. I have to keep reminding myself about that one (and remind my wife too) since we cook with a lot of spicy peppers (her jambalaya made a Cajun break into a sweat and I thought it was medium heat)

hope the ghost beer turns out great for ya..

 
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Old 05-22-2012, 05:50 PM   #23
usfmikeb
 
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Quote:
Originally Posted by cheezydemon3
From my experience all of those peppers have about the same flavor, so for more flavor and drinkable heat, garden variety habs would be my goto.
No offense, but I completely disagree with you. I grow lots of different superhot varieties, and they all have a different flavor. However, you have to have the tolerance level from eating them regularly in order to be able to taste the difference. Of course, since I'm looking at adding them to a stout, most of those subtleties will be lost. The exception to that is jolokia, which have a natural smoky flavor when dried, and will complement my stout.

 
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Old 05-22-2012, 07:29 PM   #24
cheezydemon3
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Quote:
Originally Posted by usfmikeb

No offense, but I completely disagree with you. I grow lots of different superhot varieties, and they all have a different flavor. However, you have to have the tolerance level from eating them regularly in order to be able to taste the difference. Of course, since I'm looking at adding them to a stout, most of those subtleties will be lost. The exception to that is jolokia, which have a natural smoky flavor when dried, and will complement my stout.
When dried you say.......hmm.

All of the chinense family seem to have the same citris flavor to me. Except...the orange habanero to me is smoky.

odd that "smoky" seems to be the exception.

I wonder....the subtle diffetences might be more perceptible since the heat is diluted over 5gallons, or less since It is diluted over 5 gallons....

 
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Old 05-22-2012, 09:57 PM   #25
usfmikeb
 
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Quote:
Originally Posted by cheezydemon3

When dried you say.......hmm.
I dry them myself, so I know they aren't smoked as part of the drying process.

 
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Old 05-23-2012, 02:31 PM   #26
cheezydemon3
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Quote:
Originally Posted by usfmikeb View Post
I dry them myself, so I know they aren't smoked as part of the drying process.
Of course! Dried bhuts might be hard to come by if not home dried.

Honestly, do you consider bhuts different from nagas or ghosts?

I think all 3 are the same pepper.

7 pot, scorpion, nagas, and most habaneros have that citrusy twang.

 
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Old 05-23-2012, 11:30 PM   #27
usfmikeb
 
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There are several different "naga" species, I don't equate them to bhut jolokias, whose nickname is "ghost chili".

I know a number of places where you can order dried and smoked jolokias online, and have used them in my sauces before. However, I've got a pipeline of fresh peppers, and dry my own now.

 
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Old 10-08-2012, 09:39 PM   #28
E-rok
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just ppicked up some dried ghost chili peppers from india and am planning on maling an IPA. How did this trun out? What was the concensus on how much to use for a 5 gallon b atch? should i chop it up or just drop a whole pepper into secondary? thanks all!

E

 
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Old 10-09-2012, 07:41 PM   #29
E-rok
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????

 
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Old 10-09-2012, 08:39 PM   #30
Bricks41
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Here you go... THIS is undrinkable! Body's instinct when it hit your palate was to throw it up. They even had a cask version at a hot food festival that was dry hopped with more dried peppers - people were vomiting. Ultimately glad I tried it lol

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