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Old 01-19-2013, 11:10 PM   #141
Jan 2013
Posts: 2

Originally Posted by PhelanKA7 View Post
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!

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.

1- I have never tried this one, so it will be a few weeks before i can tell you if it comes through, i have had some before that did very well.

2 these particular peppers i took the easy way and bought them pre-smoked from my grociery store so i could not tell you for sure.

3 no, only take off the stem from the top, if you want more heat cut them open (and or leave them in longer) but i leave all seeds in, put in two whole and one split!

a habanero kolsch sounds amazing... you will have to keep me posted!!!
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, 11:14 PM   #142
Jan 2013
Redwood City, California
Posts: 12
Liked 2 Times on 1 Posts

First post, third brew day!

Scottish Export 80/- kit from Midwest. First batch using liquid yeast (instead of the Munton's that skips with the entry-level Midwest kits). Picked up some Wyeast 1728 Scottish Ale from the LHBS this morning. Seems from the forums that I've been under pitching low quality yeast until now, so hopefully I'll see an improvement. Fingers crossed!
On Deck - Dundalk Irish Heavy, Flat Tire
Primary - Scottish Export 80 /-, Surly Bitter, Saison
Secondary - Belgian Strong Golden Ale
Bottled - Coffee Stout, Dry Irish Stout

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Old 01-19-2013, 11:58 PM   #143
Jan 2009
Posts: 408
Liked 41 Times on 30 Posts


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Old 01-20-2013, 12:15 AM   #144
Jun 2011
Portland, OR
Posts: 65
Liked 1 Times on 1 Posts

Cream and wheat lagers

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Old 02-02-2013, 12:14 PM   #145
Dec 2010
Fort Wayne, Indiana
Posts: 22
Liked 3 Times on 3 Posts

Time to prep for Zombie Dust Clone brew day. I'll be trying the recipe from this thread.........
Primary:Zombie Dust Clone


Kegged:Rye PA

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Old 02-02-2013, 12:33 PM   #146
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Feb 2011
Sheffield, Ohio
Posts: 38,975
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Ordered supplies for two brews from midwest Fed-Ex yesterday. Gettin stuff ready for both brews. A dark lager then version2 of my Hopped & Confused ale/lager. The black lager will be the first time I use a Cooper's Heritage Lager can with a small partial mash of a bit of carahell,chocolate malt,& .5lb of rauchmalt.
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Old 02-04-2013, 11:25 AM   #147
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Nov 2011
Plymouth, MA
Posts: 3,011
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Brewed my Pilgrim Abbey Tacoma (west coast IIPA) and bottled my West Coast Ale sunday...great weekend

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Old 02-05-2013, 12:20 PM   #148
Aug 2012
Posts: 227
Liked 24 Times on 10 Posts

Considering either Denny's Wry Smile Rye IPA or a series of 5 1-gallon SMaSH IPA's.
Lines on Ale (

Bottled: NB Irish Red; 1-gallon SMaSH IPA's: Citra, Cascade, Simcoe, Falconer's Flight and Mosaic; Bavarian Hefeweisen; Centennial Blonde; EdWort's apfelwein
Primary: Mosaic IPA
On Deck: Cherry Melomel
Gone But Not Forgotten: Blue Schoon (Blue Moon clone)

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