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Old 11-12-2012, 11:55 PM   #11
dneubeck85
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I'm thinking I will add as a secondary after roasting a pepper

 
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Old 11-14-2012, 09:03 PM   #12
a_hard
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Do you remove the seeds and ribs?

 
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Old 11-14-2012, 09:36 PM   #13
45_70sharps
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That is a tough question to answer.
If it were a commercial beer, you would want to just be able to detect the pepper. No more than that or you limit your buyers.
For your own use, that's hard to say without sitting down do a thai dinner with you.

I want to make a pepper beer also so be sure and post your results.
I want a bit of heat, but quite a bit of the flavor from the pepper.
I just had some shock top end of the world wheat beer last night.
It has peppers and spices in it.
You can taste the heat, but it's not strong. I also didn't get a lot of the fresh pepper flavor that I want in a pepper beer.
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Old 11-14-2012, 10:58 PM   #14
metanoia
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Quote:
Originally Posted by a_hard
Do you remove the seeds and ribs?
The seeds and ribs are where all the spice is, so remove or keep according to taste.
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Old 11-14-2012, 11:12 PM   #15
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Yea its all to taste. If you want alot of spicy flavor in the beer mixed with a little pepper than leave the seeds in. If you want good pepper flavor with a little spice, then roast the peppers remove the seeds and add..
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Old 12-20-2012, 05:06 PM   #16
dneubeck85
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Ok guys....tasted the first bottle of the beer I made....I used quite a bit of pepper in the beer. Followed it up with some hot sauce when I bottled. Came out great!! Nice pepper flavor with a nice kick on the back end!! Happy with this beer!!

 
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Old 12-21-2012, 02:49 AM   #17
Oddball
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Quote:
Originally Posted by metanoia View Post
He said it's a 1 gallon batch, so 1-2 would be overkill based on your experience. 1/2 would get him a little less spice than yours, though 1/4 might be the subtle spice he's looking for.
I did a one gallon batch with three roasted jalapenos in the secondary and it had a major kick. I enjoyed it but it was overkill for most people. I would go with one small roasted jalapeno without the membrane/seeds. I have also always wanted to try using a can of roasted green chili's just because I think it would give a nice flavor/aroma addition without too much heat.

On a similar topic, I recently did a honey black pepper saison that turned out really well. I used one tablespoon of ground black pepper in the boil and it added some nice finishing notes....

 
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Old 12-21-2012, 02:54 AM   #18
dneubeck85
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I used a roasted jalapeņo, a roasted Serrano. Added nice flavor but no heat. Then added two dried chili peppers from the garden. Still not enough heat. At bottling I put 1/2 tsp hot sauce in each bottle. Hell of a kick!!

 
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Old 12-21-2012, 03:04 AM   #19
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Quote:
Originally Posted by dneubeck85 View Post
Ok guys....tasted the first bottle of the beer I made....I used quite a bit of pepper in the beer. Followed it up with some hot sauce when I bottled. Came out great!! Nice pepper flavor with a nice kick on the back end!! Happy with this beer!!
How much is "quite a bit of pepper" and how much kick are we talking about? Comparable to what? Eating a raw jalapeno? Hotter? Did you add seeds/ribs?

My problem with this technique, especially for those of us who haven't tried it but want to, is that so much what is "spicy" is subjective. Too much heat for some barely registers for others.

I'm planning up a smoked porter, split in secondary into 5 separate 1 gallon batches, with jalapeno, serrano, habanero, ghost, and then all 4 peppers

I'm thinking of doing a whole pepper in each, roasted, and I'll probably deseed/derib the first three. The ones with ghost I'm going for pure fire.
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Old 12-21-2012, 06:33 AM   #20
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Quote:
Originally Posted by Qhrumphf View Post
How much is "quite a bit of pepper" and how much kick are we talking about? Comparable to what? Eating a raw jalapeno? Hotter? Did you add seeds/ribs?

My problem with this technique, especially for those of us who haven't tried it but want to, is that so much what is "spicy" is subjective. Too much heat for some barely registers for others.

I'm planning up a smoked porter, split in secondary into 5 separate 1 gallon batches, with jalapeno, serrano, habanero, ghost, and then all 4 peppers

I'm thinking of doing a whole pepper in each, roasted, and I'll probably deseed/derib the first three. The ones with ghost I'm going for pure fire.
i did a poblano smoked porter. i cut out the seeds and membrane so there was no heat but there was pepper flavor. i am too worried about not wanting to drink something that makes me feel hot until i find a beer that i can sample first haha
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