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Well ended up splitting the batch up to try different types of peppers and quantities. Soaked all the nibs in makers mark for a week. Split that into 5. Ended up with about 3.5oz per batch. And about 1/4 cup makers per batch. Batch one was 1 oz anchos and .4 oz ghost. Batch two was double...

What's cost on that? You can get an immersion circulator fir as little as $100 from an on line food supply store. Bet it would do the same and keep temp perfect 155* all the time. And can use any vessel you wanted. I did a batch tonight and had a horrible time keeping it between 150-155...

Oh and adding those nibs and peppers in the secondary. Possibly at tertiary. Haven't decided yet. Probably only let them sit for 3-4 days. We shall see. Can't wait.

Go big or go home! Well right now steeping grains on third and finial batch. If guess 15 gallons will have to due for now lol. Decided on 8oz nibs, 4oz chipotles and 1oz anchos. I have a couple pounds of dme but forgot to get extra yeast. My og on the other 2 were right at 1.051. The other two...

Thanks guys! Nibs sounds like the way to go. I agree the chipotle sounds the best. We have a local brewery here call C.I.B. and he does a chili beer with Trinidad scorpion, ghost and a Chinese pepper. Its a sour beer and I love it maybe more then i should. Not trying to copy it but love the...

I have a home brew kit porter. I would like to add a decent amount of chocolate and chili heat to it. I would also like to make it a higher gravity beer. This is only the second time I've brewed beer so please excuse any stupid questions. The questions I have are: 1. How do I add chocolate...