Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Scorpion pepper IPA. Am I insane?
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Old 02-18-2013, 08:43 PM   #71
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Quote:
Originally Posted by AZ_IPA View Post
I'm starting in an hour or so.

I may pick up some scorpion pepper seedlings, though ky growing season sucks for peppers.
What growing season?????Is Ky the cold part of Az?


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Old 03-14-2013, 09:47 PM   #72
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I've got two cases primed with the scorpion pepper everclear extract. To test for potency, I put the equal amount of drops in a zombie dust 12 oz just now. Fecking delicious and the perfect amount of heat. Enough burn so that it reaches all four corners of your mouth yet not hot enough to completely melt your face. The sculpin has completed fermenting having just spent three weeks, three days in the primary. I allowed it to warm up to room temps for the diacetyl rest over the past week and it's ready for bottling tonight.


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Old 03-14-2013, 11:53 PM   #73
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Here is the new big dog in the pepper world The Carolina Reaper AKA HP22B I have some germinating now and am building a hydroponic system for them. Can't wait to try your recipe with these suckers.

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Old 03-15-2013, 01:10 AM   #74
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Hate to say it, but I didn't use Butch T scorpion peppers, I used Moruga, which eclipse over 2,000,000 million scoville units.

Currently still the hottest ranking pepper on the planet: http://en.wikipedia.org/wiki/Trinidad_Moruga_Scorpion

Any hot pepper will work fine. The phenotype of that pepper in your link looks a lot like a Trinidad Scorpion, so I wouldn't be surprised if they had the same Asian hot pepper ancestry. I wish you luck, because messing with peppers of this heat intensity is tricky.

I would highly advise you to make an extract/tincture of the pepper and work with that. Don't just dump your beer on peppers like this and pray it turns out. Some friends of mine did just that at Pinglehead Brewing to make their Mind Drive Porter aged on Bhut Jolokia. The consensus is that it was way too hot and wound up being a novelty beer. They sent a keg down to Cigar City Brewing during Hunahpu Day last Saturday, and just about everyone I spoke with that tried it concurred. Way too hot to enjoy as a beer.
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Old 03-15-2013, 01:15 AM   #75
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Two cases bottled. Muahahahaha.
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Old 03-15-2013, 03:24 AM   #76
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The Butch T trinidad? Sounds like BS. And the pic looks like a trinidad scorpion. Not convinced. Stressing a plant can yield hotter peppers but who TF needs it any hotter?

I got seeds from trinidad and tobago. The real deal. 7 pot is hotter than the scorpion.
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Old 03-20-2013, 04:28 PM   #77
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Nice tight little bottle conditioned trubs. Beer is crystal clear. Carbonation check tonight.
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Old 03-21-2013, 12:20 AM   #78
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Wow, after one week in the bottle, good carbonation level already. This beer is going to have a great creamy head on it after two more weeks. Very complex hops presence with plenty of citrus/grapefruit up front. As a young beer, it's drinking more like a green flash palate wrecker than a sculpin but we'll see after another few weeks of aging when the hops fade slightly. The heat dials in perfectly as a background note. Aftertaste is malty hop complexity with floral fruit notes and a soft warmth from the mouth to the esophagus to the stomach.


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