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Old 01-22-2006, 09:51 PM   #11
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Quote:
Originally Posted by ORRELSE
Good observations Bill--everyone else too. My Mexican Blackbird is along the same lines--no heat but strong pepper flavor. I roasted the peppers and deseeded chopped them. Next time I will keep some seeds in as well as some of the meat. I like my beer now--but it needs some heat.
You could always throw some "crushed red pepper" (you know, the stuff that's people sprinkle on pizza and is hot as hell) into the secondary. Or some Cayenne powder.


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Old 01-22-2006, 10:08 PM   #12
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I thought about that, but...I was concerned if there was an preservative action going on inside they don't put on the label...

Of course, I wouldn't have a problem if I had only planned better!


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Old 01-23-2006, 03:10 AM   #13
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I made a brown ale with some chipotles last summer and all I got was the smoke...no heat, and no real 'chile' flavor. I'm going to try something different this year...perhaps chipotles mixed with fresh jalapenos.
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Old 01-26-2006, 05:30 AM   #14
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Can you post this recipe, HB99?

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Old 01-26-2006, 02:02 PM   #15
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I'm at work right now...so I can't.

However, I have an update.

I took a sample (like in a fruit juice glass) from the carboy last night. The color was nice and light. The body was good as was the balance. The flavor still had the green pepper odor, but the heat was evident. Like a prickly feeling all the way down then the heat came on. It was a slightly burning feeling (iin a good way) for about 5 minutes after I drank the sample. I am quite pleasd, but I think I want a tad more heat.

I'll let it alone for now since I am leaving Saturday and I will be gone for a month. I'll decide if it needs more heat then.


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