Habanero beer with too much heat. Ruined?

[WileECoyote]

Don't pour it out. At the very least you can bottle it and then open one at a time and mix with other beer as you like. Say, one bottle in a pitcher of other beer might be good.

+1 This ^.

15 in a 5 gal batch, all I can say is Holly Habanero Batman!

Cheers

 

[raptorkeeper89]

I know this thread is a couple weeks old, but it fits my situation...
I recently brewed a chipotle ale and used a package of chipotles I picked up at a mercado, about 8 or 9 in the pack. Split all of em, and soaked them in about a cup or 2 of vodka in a mason jar for a couple weeks, then threw all that into secondary for a couple more weeks. Uhm... a bit too hot, great flavor, but maybe one or two pints is about all I can do which surprised me as I am a big fan of heat.

I am thinking about brewing another base batch then blending before kegging it... Any other ideas and anyone know if the heat will dissipate over time?

thx

Tone down on the chipotles. You can always try a recipe, if its not enough heat, then add more chiles. Starting off with 8-9 peppers doesn't give you a good baseline. Now you just have 4+ gallons of hot ass beer. Start small and work your way up

 

[dmob29]

Tone down on the chipotles. You can always try a recipe, if its not enough heat, then add more chiles. Starting off with 8-9 peppers doesn't give you a good baseline. Now you just have 4+ gallons of hot ass beer. Start small and work your way up

I totally get that for the next one. This was a recipe from a friend and either I missed it or he didn't say how much to use... so I used the whole package!

Learning has occurred.

 

[dmob29]

Shocking. A habanero beer that's too hot. People just try too hard. Tell him to make normal freaking beer and that probably won't happen.

What's next, a thread complaining that their ground beef beer tastes too much like a hamburger? ...smh....

Nice, you chastise someone for trying "too hard" in a hobby where experimentation is a good part of the allure in my opinion. Not to mention several large craft breweries have made a pretty good business at trying hard to create something new, such as Stone, Rogue and Boston Beer Co to name a few.

Please enlighten all of us with your wisdom on what you refer to as a "normal freaking beer".

 

[dmob29]

You've been brewing for about a year and I hope you are enjoying what you are doing. You don't have to share your thoughts on what you feel is a normal beer, but I would like to point out you have actually ventured out of the normal range (in my opinion) with a pumpkin beer that you imply you made.

You also mentioned that you "...look forward to learning more and more off these forums." but your previous post in this thread doesn't help anyone and is hypocritical based on your comment I quoted from a thread that you started.

1 more to solidify the point I'm trying to make... Brew Club Meeting

Bottom line, if you feel the need to be a ******, do it somewhere else.

 

[mcspanner]

Because a lemongrass wheat is right down the middle of the road....

 

[cheezydemon3]

5 habaneros made TOO much heat for some hardcore chili heads. 15 is insane.

Use it for marinade....there. Saved it.

 

[dfc]

15 Habaneros for a 5 gallon batch?! Damn. My recipe is good with one medium sized Habanero or 2 small habaneros. I can't even imagine 15. I hate to say it, but it's most likely ruined.

 

[cheezydemon3]

steak marinade

 

[butch81385]

I agree with the people saying to make a salsa or a marinade out of it. Could get some good flavors.

I have read before that for chili you can cut the heat by adding peanut butter, brown sugar, or cocoa powder. Don't know that any of those could be of use in a beer, but just thinking out loud hoping it inspires other thoughts.