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Old 11-13-2007, 06:14 PM   #1
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Tested my chocolate, coffee, jalepeno stout this weekend and my knees went weak.

I was a little nervous going in because I've read so many "Chili peppers and beer don't go together" and "Bleh, yeck, phituii" and "This is the worst swill I've ever experienced" comments -- yet this thing knocked my socks off.

It had just the right coffee overtones and the chili peppers created a perfect little kick to the back of my throat on the way down. I dropped in a vanilla bean and some unsweetened bakers chocolate. Can't wait to test it again this weekend. And I'm astounded that this will only get better over the next 3 weeks before I bottle.

Just curious, what is the consensus on how long to condition?
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Old 11-13-2007, 06:21 PM   #2
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Chocolate Coffee Vanilla Jalepeno Stout?

I have to say I think that sounds god-aweful, but it's you're beer, glad you like it.
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Old 11-13-2007, 06:35 PM   #3
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wow, that's a lot going on there. I'm in the group of folks that don't dig chili beers, but more power to ya. Glad it's coming out well.

 
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Old 11-13-2007, 06:38 PM   #4
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Sounds like a nice beer for a snow-day this winter.

I'd say that unless you have a complicated grain bill, the beer shouldn't need an exceptionally long conditioning period.

If the peppers are already out of the wort, it might be that the spice could mellow a bit.

I'd recommmend you save a 6 or 12 pack and forget about them for about 4-6 months and then see how really long conditioning affects the flavor.

 
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Old 11-13-2007, 07:20 PM   #5
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... nice beer for a snow day ...

Exactly! Trying to somewhat emulate Hot Cocoa with Hot Peppers.

I'll probably condition for 2, 3 weeks (or until the first snow day, which ever comes first.) Storing for a long time sounds good too. I've been intrigued with oak barrel aged beers and will eventually do one or five.

Quote:
Chocolate Coffee Vanilla Jalepeno Stout?
Welp, say it like that and I woulda probably avoid it too. May be I'll shorten it to Chocolate Jalepeno stout -- take the scare out of it!
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Old 11-13-2007, 07:28 PM   #6
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I've contemplating a Chocolate Chili stout,

Do you have the recipe please.
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Old 11-13-2007, 07:41 PM   #7
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I'm in the group(probably relatively small) that has habanero ale conditioning in the bottle right now!

Good on you mate! I'd like a look at the recipe myself. Did you just invent it from scratch? I went the weenie route of a light ale with roasted pepper flavor. First test and it certainly warms the belly!
6 peppers in 5 gallons....I eat the things! So I am no wimp when it comes to spice, but good god. Those 6 little peppers manage to still pack a punch in such dilution.
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Old 11-13-2007, 07:45 PM   #8
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I have a keg of Serrano Chili Ale that I made for last Cinco deMayo then I found out my Mexican neighbors don't drink.

It is not hot, but flavorful. Very enjoyable.
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Old 11-13-2007, 07:47 PM   #9
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I grow my own chillies so it would be nice to use them.
I'm thinking I'd have to soak them in Vodka to sanitise. Then I could drink the Vodka afterwards.
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Old 11-13-2007, 07:56 PM   #10
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Quote:
Originally Posted by orfy
I grow my own chillies so it would be nice to use them.
I'm thinking I'd have to soak them in Vodka to sanitise. Then I could drink the Vodka afterwards.
I grew my habs , they were some smoky oranges. Delicious.

On brewpastor's advice, I just roasted them and put them in the secondary. No problem with contamination. Dry "hab'd" for 2 1/2 weeks or so.

I should add that he advises only using heatless chiles.
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