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I actually used just a quarter of a pepper and 1.6 ounces of bourbon. Seems silly, I know. But it worked! A sample of the beer before bottling was really good. It was just a tad too hot I think, so I added some of the base beer (maybe 12 oz. to the gallon?) to this variant to just bring it...

I think I might pitch some extra yeast. I know some people would say not to spend a dollar more than one needs to, but I have already invested so much time and money in this beer (upgraded a bit to start going all-grain and having to hold so much grain for such a big beer). It's worth it to...

I pitched 3 packs. Rehydrate with 10 ml per gram at approximately 98F. Brought temp down as much as I could to temp of wort (approx. 74F). Fermented for 10 days at 68F and raised temp to about 72 for the remainder. It's been about 5 weeks and has been at 1.038 for close to 2 weeks. Aerated with...

Thank you =)

I feel that this is a basic idea that I never wrapped my head around. Here is the setup... I have an imperial stout. Approximately 12% ABV. Final gravity is 1.038, so it's got a nice sweetness and mouth feel. Yay. So, at this point the yeast did what it could do to the wort. My question...

I use a blow-off tube for the entire fermentation. At least for primary.

Steve, I roughly followed your instructions but I used Scotch bonnet. I used about a quarter of a pepper with 1.6 oz, for a 1 gallon carboy. I'll let you know how it turns out.

I'm liking this idea a lot. Hopefully, I can scale this to a single gallon. What kind of heat do you get from it? I'm looking for a nice middle ground.

I suppose the issue that I am having with that is that I am also adding cacao nibs and adding bourbon soaked oak cubes as well. If I want to pull each pull individually when the flavor is right, I need a bag for each one. I shall the same concern with each of the additions. Any suggestions on...

Lots of good ideas here. Thanks everyone.

Last night I cut up one large Pasilla and one large Aji Marillo (both dried) chile and threw the pieces into a double boiler. All I added was a couple ounces of bourbon. I heated everything until the bourbon evaporated and I added a bit more. I eventually pressed the chili through a strainer to...

Great point. :) I think I am going to perform a lil' test tomorrow, using a similar styled commercial imperial stout. I'll add a drop (or half drop if that's possible) at a time and see how it tastes. I think if a single drop is too strong, then maybe i'll do a drop per 36 oz. Slightly stong, a...

I really don't know. The store listed the scoville ratings as: ***** Pasilla 1-4k Aji Amarillo 10-30k Neither are hot when I eat them. I can just munch on them no problem, and I think I am pretty sensitive to spicy foods. Do you think that one could extract heat easier if they peppers...

I just tried the peppers. They are dried. Neither of them have any heat. Is this because they are dry? Is this misleading?

I have searched through many threads about using vanilla in secondary. I apologize if the answer is out there, but after looking through countless threads, I gave up. Most are about "home-made" extracts. And the ones that discuss using store bought? Usually, people simply say not to without much...

A word of warning about filtering at this point. I'm not sure what filter you would want to use, but if you use a filter at the top of the keg as opposed to some sort of fabric screen placed at the bottom (which you could pull up out of the keg after if it is filled), you will definitely be...

I have been reading through as many threads as possible to determine what is a good amount of chili to add to a beer. There are a few problems in judging how much to use. 1) Different chili have different amounts of capsaicin 2) Each chili type has a WIDE range of possible scoville ratings...

Thanks for the responses. I had the temp at a constant 68F. I increased the temp to 72F, thinking that at this point it won't affect the flavor much. Is this okay? or bad move? If this isn't a good idea, is it safe to bring it back down or should I just leave it? Using US-05

Well, that's wonderful news. There is consistency. I get a calculation of about 1.042! You guys are the best! Next question. Do you think all the gunk hanging around is just protein/fat/husk? I have been reading what do to clarify after primary, such as adding gelatin to secondary, but...

I should note that: 1) Did not strain after boil 2) Forgot to use irish moss like I normally do