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Those might be Paprika Peppers I think... I have a plant and they go from that pale whitish color to the orange to the red - just like those.

Speaking of "orange peel"...... I have done a brew for summer each of the last two springs.... brew it about March or so to have it ready for June/July/August. It is my Edit #2 recipe - so, basically the above as far as grain bill. I do the mash, collect the wort, boil for 5-10 minutes. Chill...

We were lucky.... I am up in the NE corner of the state by Decorah and we did not really get any of that. All of the major damage was through the center of the state. I have some friends and relatives though that got hit - Pretty unreal. Cedar Rapids looked like a war zone.

Some of the summer harvest, as well as a pic standing by my out of control tomato plants. Been getting bumper crops of peppers, tomatoes, blueberries, onions, asparagus, peas, cucumbers, zucchini, raspberries all summer....

Ha.... I was thinking the same thing as I was trying to catch up on anything new in the thread :) Just gotten busy over the past year (still brewing steady). But, between my job (teaching/coaching) and my too many hobbies (gardening, sourdough baking, fermenting veggies, etc) I just haven't...

The Easy Fermenter lids/Pump are the best. I have not had a single ferment with Kahm yeast or mold since I started using them. I have tried EVERY type of fermenting lid and vessel - they are the best, hands down.

Personally, I use these veggie starter cultures in all my ferments..... I look at it like brewing beer. Sure, you can ferment it "naturally"...... but, I prefer to get it kicked off with the exact microbes I want and get it off to a quick start. I use about 1/2 pack in each 1/2 gallon jar. RO...

First ferments of the year underway with plenty more peppers on the way. Half gallon jar each of Pueblo, Serrano and Escondida peppers.

A couple things that I have done the last few years that seems to help...... In the fall, when it is time, I remove them from the pot or dig them up.... I cut them quite a ways back. Not every leaf, but cut them back to very compact and leaves that are left are basically "new growth" type buds...

I have found that some work better than others..... Tobasco and Ghost have done well. Had a habanero make a year. Had a jalapeño make a year...... but, these two types have really done well. Hotter ones seem to do better.

Well, since school is cancelled at least until april 30th.... if not totally... I brought my pepper plants home. 2 tobasco plants, going on their fourth summer. One peach ghost pepper going on it’s third summer. I have some pepper seedlings started, and I also order some live plants that will...

I agree - my suggestion is predicated on pretty regular brewing and not everyone has the time/desire to do that. Everyone needs to tweak their strategies and processes to their brewing style and equipment.

I do the same type of things with my core beers in terms of brewing them more or less depending on season..... No one wants a Porter when it is 95 degrees and humid:no: I definitely ramp up things like Dark Mild, Porter, Dark Lager for fall and winter. Then I start cranking up pilsners...

I would agree with many of the suggestions - I would break into two categories though..... The first two things, if not correct, will ruin your beer or result it bad beer. The other things are more about improving on already decent beer. * Water/pH - Depending on your water supply/style you...

Beer out of the kettle after boil is harsh.... always..... nothing like the finished product ever. Trub/break material in the fermenter is fine. All other things being equal and correct, you are totally fine.

The one I always try to have on hand if I can - and my favorite beer is a Dortmunder Lager. Water: All RO water..... Ca = 60 Na = 15 Sulfate = 90 Chloride = 40 Lactic Acid to get pH in the 5.25 range. I tend to add all or most of the minerals into the mash, none in the sparge. If I don't put...

Blending water is a good strategy.... I have done the same, and sounds like a good plan. The minerals will be right in the ballpark for a beer like this. Does it give you an estimate on your mash pH with that water and grain bill? That would be the only thing. I am usually adding 1-2ml of...

I would do one of two things..... 1.) The suggestion above - get 2% acidulated malt in the grain bill to counter all that alkalinity. 2.) Go with all RO water. That water is really high in alkalinity and that generally does not play very nice with hoppy lighter colored beers. So, your water...

Oh, wow..... that is really pretty cool.