Checking in from South NJ

[max4677]

I've been brewing for about 2 years now when I was presented with the option of going to a burlesque show (with her of course!) or buying a homebrew kit from my local brew store. Since then I have become much more involved in yeast by-products. I am a member of the Gloucester County Homebrewers and frequent many a beerfest in the general Philadelphia area. So if you go to one and see a fairly tall guy in a green hoppy hat say hi.

I make everything from browns to blacks to jalepeno IPAs. I also make wines both in kit form and straight fruit wines (just bottled a nice raspberry wine yesterday in fact). Meads are also something I dabble in.

I'm in the process of building a kegging system and that's how I ended up here.

Cheers!

 

[JavaBeans]

I just finished boiling up a Chipotle Irish Red. Its a total experiment, so I don't know how it will be yet, but I'll let the board know.

I'd love to hear about your Jalepeno IPA though.

And welcome to HBT.

 

[dj_van_gilder]

Chipotle, Jalepeno? That sounds like it might be really good. I have always wondered if a brew like that would work. I'm inspired to hear that others have tried this and I might give it a go myself now. Welcome to HBT.

 

[JavaBeans]

Hop head, Chili head, caffeine addict (i roast coffee too), its all good.

I can mix the coffee with a porter or a stout, so why not mix the fire with a red ale? Mine is 3 weeks from being drinkable, but I'm still an optimist. If its any good I'll post it.

BTW, an ice cream shop near me serves a Mad Dog Mango sherbet, Mango sherbet with a ton of habanero heat. Its so wrong... Ice cold sherbet causing so much heat. So much so that I can't stop eating it. So the ice cream shop is partly to blame for this as well.

 

[WBC]

I've been brewing for about 2 years now when I was presented with the option of going to a burlesque show (with her of course!) or buying a homebrew kit from my local brew store. Since then I have become much more involved in yeast by-products. I am a member of the Gloucester County Homebrewers and frequent many a beerfest in the general Philadelphia area. So if you go to one and see a fairly tall guy in a green hoppy hat say hi.

I make everything from browns to blacks to jalepeno IPAs. I also make wines both in kit form and straight fruit wines (just bottled a nice raspberry wine yesterday in fact). Meads are also something I dabble in.

I'm in the process of building a kegging system and that's how I ended up here.

Cheers!

Once you go to kegs you will see a great improvement in your free time. You can get 6 to 8 of them into large refrigerators and have them all on tap or just some of them. I use 20 LB CO2 bottles as I don't have to get them refilled much. A chest freezer is best for fermenting and aging as they have lots of room (floor space). Use a Ranco controller to hold your temps.

 

[max4677]

I've made it twice. I basically just used Northerbrewer.com's Chinook IPA recipe. The first time I did it I used a whole chile (quartered and seeded) per 12 oz bottle. Great the first week after conditioning. Then it got HOT (and I like hot stuff). This time I used about 3/4 a chile per 1.5L and it was much better.

To clarify I would put the actual chile in the bottle while filling, not in a fermenter.

 

[JavaBeans]

To clarify I would put the actual chile in the bottle while filling, not in a fermenter.

Oh I like that idea. Nice presentation.
Thats a lot of heat for one bottle though.

 

[max4677]

Yeah, that's why I cut back to a 1/4 chile per 12oz the second time. The perfect match seemed to be 3/4 chile in a 1.5L Grolsch bottle.