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Old 01-19-2013, 03:24 PM   #131
FooMannChew
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Jan 2013
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Today will be a Smokin' Hot Blonde Ale- Blonde ale with smoked chipotle peppers added at end of secondary (to get its name)!
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On Deck: None- Taking a break
Primary: None- Taking a break
Secondary: Smokin' Hot Blonde Ale
Bottle Conditioning: Blueberry Cream Porter, Weihenstephaner Hefeweissbier clone, Pecan Porter

 
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Old 01-19-2013, 03:33 PM   #132
ButcherBoy
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Dec 2011
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Marris Otter SMaSH with Galena hops. It's going we'll so far, looking forward to tasting it.

 
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Old 01-19-2013, 04:15 PM   #133
rdann87
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Mar 2011
Manchester, Connecticut
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Also makin a Marris otter SMaSH. Still haven't decided wether or not to rack my cascade pale to a secondary and put th SMaSH on the yeast cake or pitch some new stuff... Decisions, decisions... Gettin down to the wire.
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Old 01-19-2013, 06:18 PM   #134
unionrdr
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I'm making my micro brew fermenter clean with some PBW.
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Old 01-19-2013, 06:21 PM   #135
PhelanKA7
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Brewed my own take on Le Chouffe Houblon (Belgian Pale Ale) and dry hopped my CCCA (Chinook, Columbus, Cascade, Amarillo) BIPA.

It's a good day!

Quote:
Originally Posted by FooMannChew View Post
Today will be a Smokin' Hot Blonde Ale- Blonde ale with smoked chipotle peppers added at end of secondary (to get its name)!
1.) Does the smoke actually come through on the peppers and into the beer?

2.) What process do you use to smoke the peppers? What kind of wood?

3.) Do you devein/deseed the pepper and/or chop them up?

I've been planning on doing a habanero kolsch this summer... Curious on how others do pepper beer. Most seem to smoke the peppers.

 
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Old 01-19-2013, 06:49 PM   #136
TrubDog
 
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Oct 2011
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Smoked IPA and a Nut Brown.

 
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Old 01-19-2013, 06:54 PM   #137
dchayer
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Jan 2013
Portsmouth, NH, ME
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This is my 4th Brew.

I am brewing a Dry Iris stout to get ready for St. Patricks day.

Bottle a Porter last weekend. This was my first brew and can wait until next weekend to sample. Tempted to throw a bottle in the fridge and test during my brewing session.

 
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Old 01-19-2013, 09:28 PM   #138
bl00
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Jan 2013
Baltimore, MD
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Brewing a saison today- it'll be the third beer that I've brewed so far.

 
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Old 01-19-2013, 09:39 PM   #139
rutsah
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Apr 2011
Fancher, NY
Posts: 24


and I'm kinda sick of the Citra IA I made the first two times, so I made IPA with Centennial, Tetnang and Cascade Hops, used PNW pale ale grain. It's cooling on the back porch before it goes into primary. I plan to use dry ale yeast from Safale when it's cool enough. I'm also going to try not to be an Ale pedofile and wait through the whole two weeks of fermentation before I force carbonate into a 5 gallon Pepsi keg.

 
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Old 01-19-2013, 09:41 PM   #140
rutsah
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Apr 2011
Fancher, NY
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Quote:
Originally Posted by rdann87 View Post
Also makin a Marris otter SMaSH. Still haven't decided wether or not to rack my cascade pale to a secondary and put th SMaSH on the yeast cake or pitch some new stuff... Decisions, decisions... Gettin down to the wire.
I was thinking of using the yeast cake formed from a Citra IPA I'm moving to secondary today, I figure if it doesn't bubble in a day or two I can always pitch the yeast I got for this batch anyway. Have you done that before? If so, is the success rate high?

 
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