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Old 06-05-2012, 04:58 PM   #1
rudds67
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Jun 2012
the fingerlakes, NY
Posts: 69
Liked 12 Times on 9 Posts



Anybuddy every try it? I just started a batch 2 days ago and threw in about a teaspoon of the wonderful goodness at the last 5 mins of the boil..should inpart a smokyness bite...time will tell..lol..stay tuned..



 
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Old 06-05-2012, 07:01 PM   #2
badbrew
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Dec 2011
l.a., ca
Posts: 1,372
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Your ass is gonna be burnin... I went through a container of that stuff. It's smokiness is under flavored compared to the heat.



 
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Old 06-05-2012, 11:13 PM   #3
Mumbly
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Apr 2009
Omaha, Ne
Posts: 204
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If you want to taste what your getting into, try ghost face killah, I think it's made by Twisted pine(just googled it). C.I.B made a beer with I think it was the Trinidad scorpion pepper, and it tasted like burning

 
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Old 06-06-2012, 10:43 AM   #4
rudds67
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Jun 2012
the fingerlakes, NY
Posts: 69
Liked 12 Times on 9 Posts


Haha...hm well I hav been cooking with it for the last few years (chef here). So I understand the heat...but also love the background smokyness....I'm hoping the heat. Goes a little away with the fermination but time will tell...making it from a wheat beer with hints of with cloves and. Nutmeg

 
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Old 06-06-2012, 12:41 PM   #5
BudzAndSudz
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Oct 2011
Boulder, Co
Posts: 446
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The heat will not go away, at least not significantly enough to make the beer enjoyable IMO.

What about a less spicy hot pepper that still has the smokiness? Jamaican Chocolate Hab for example, or even get a little funky and shoot for Pasilla Bajio.

 
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Old 12-27-2012, 02:59 AM   #6
rudds67
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Jun 2012
the fingerlakes, NY
Posts: 69
Liked 12 Times on 9 Posts


beer turned out well..no real heat but a bit of the smokeyness..will up the dosage next time!



 
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