I guess I waited too long and can't edit my earlier post.
I made mine with a whole 12 oz. jar of sliced jalapenos because I couldn't find fresh, and added some of the packing juice and vodka. I'm not sure if that had something to do with the retention of the taste, but I finally finished my keg last night and the aftertaste had died down a little, but it was still near perfect.
I cooked, soaked, and added the jalapenos as directed, let a few slip into the fermenter, and added the juices and vodka after the fermentation had settled a bit.
I'd say the spice and burn was similar to something of a banana pepper. Certainly bearable.
A big thanks to the OP. This was my first competition. The third place ribbon was for a Kolsch. Out of 10 brews that I entered, your recipe score the highest for me![Smile :) :)](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)
![](https://proxy.imagearchive.com/e7a/e7a5c5ac174ad77c9be425dc6cdb8652.jpg)
I made mine with a whole 12 oz. jar of sliced jalapenos because I couldn't find fresh, and added some of the packing juice and vodka. I'm not sure if that had something to do with the retention of the taste, but I finally finished my keg last night and the aftertaste had died down a little, but it was still near perfect.
I cooked, soaked, and added the jalapenos as directed, let a few slip into the fermenter, and added the juices and vodka after the fermentation had settled a bit.
I'd say the spice and burn was similar to something of a banana pepper. Certainly bearable.
A big thanks to the OP. This was my first competition. The third place ribbon was for a Kolsch. Out of 10 brews that I entered, your recipe score the highest for me