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Old 01-30-2013, 10:48 PM   #11
cheezydemon3
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Alcohol is an insane solvent for capsaicin.

1 scorpion (sliced open) in 5 gallons will have too much heat. I know it sounds impossible, but 5 orange habs in 5 gallons was nearly undrinkable. (although it did get consumed only 1 or 2 beers went into steak marinade)

 
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Old 02-02-2013, 09:07 PM   #12
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I've decided to do an everclear extraction. I have a single split open pepper soaking in a mason jelly jar with four ounces of everclear. I'm going to let it sit for three days, shake it every once and a while, and then strain out the pepper. Once I have that, I can grab a medicine dropper and add one drop at a time to some real sculpin for a taste test.
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Old 02-02-2013, 09:13 PM   #13
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Quote:
Originally Posted by cheezydemon3 View Post
5 habs in secondary for 2 weeks.
Yeah I can imagine that'd light somebody up. The recipes i've seen for the sculpin habanero IPA is about 1.4 grams of hab per gallon, which would've been about seven grams. If one pepper weighs 23-24 grams (1 ounce or so), that'd been what, 1/3 of one pepper?
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Old 02-02-2013, 09:16 PM   #14
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Quote:
Originally Posted by aiptasia View Post
Yeah I can imagine that'd light somebody up. The recipes i've seen for the sculpin habanero IPA is about 1.4 grams of hab per gallon, which would've been about seven grams.
If I recall correctly, Whut said the folks at Ballast Point used 9 whole habaneros per barrel (31 gallons). That's how we scaled our recipes (~1/3rd of a pepper per gallon).

 
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Old 02-02-2013, 09:21 PM   #15
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Well, we'll try a 12 ounce pour on top of one or two drops of this devil juice that's marinating on the shelf. It'll be interesting. Either it's going to be good and hot, or fit for hand to hand combat.
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Old 02-02-2013, 09:24 PM   #16
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Quote:
Originally Posted by aiptasia View Post
Well, we'll try a 12 ounce pour on top of one or two drops of this devil juice that's marinating on the shelf. It'll be interesting. Either it's going to be good and hot, or fit for hand to hand combat.
I'd split the beer into three, 4oz servings so you can get more trials out of a single bottle. I suspect one drop in 12oz won't be as bad as you think.

Our club has a bunch of different pepper tinctures at our NHC booth a couple years ago. Several drops were needed in those small samples.

 
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Old 02-02-2013, 09:33 PM   #17
cheezydemon3
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As mentioned, even if it is fit for combat, it makes a fantastic steak marinade!

 
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Old 02-02-2013, 09:43 PM   #18
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Quote:
Originally Posted by AZ_IPA View Post
I'd split the beer into three, 4oz servings so you can get more trials out of a single bottle. I suspect one drop in 12oz won't be as bad as you think.

Our club has a bunch of different pepper tinctures at our NHC booth a couple years ago. Several drops were needed in those small samples.
I have a few bombers, so yeah I figure 4 ounce pours might be a good gauge per drop. One drop in the first, if that's too tame, two drops in the next and so on.

Quote:
Originally Posted by cheezydemon3 View Post
As mentioned, even if it is fit for combat, it makes a fantastic steak marinade!
I remember when we could afford steak.
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Old 02-02-2013, 09:47 PM   #19
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Quote:
Originally Posted by aiptasia View Post
I have a few bombers, so yeah I figure 4 ounce pours might be a good gauge per drop. One drop in the first, if that's too tame, two drops in the next and so on.



I remember when we could afford steak.
Lol, good to see that your priorities are in place.....beer before food!

 
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Old 02-02-2013, 10:01 PM   #20
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With the gradual way the heat comes on it sounds like its gonna be hard to taste/wait/taste. Maybe pour 4 samples for four guys with 1,2,3,&4 drops? Draw straws.
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