website for fresh hot peppers for my beer

[unionrdr]

Yeah, that guy grows a lot of high quality peppers fer sher! They get picked a day or two before ripe on the plant, he says, so they get to you at their peak. I believe it, as they got to me beautiful. The pics say it all, I think. The two ghost chilis I added 10 minutes from the end of the boil give a nice little heat in 5 gallons of IIPA that comes on a lot sooner in the 2nd FG sample I just posted about. 9.35% at this point!

 

[unionrdr]

Well, hell. Took another FG sample today, 10 days after 2nd one when it was 1.016 & tasted good, but very misty to a bit cloudy. Still very misty just now, & down to 1.014. Band aid taste now too, but I think that's from the Co2 dissolved keeping trub, etc in suspension. Going to dry hop & add the other peppers in a bit & bottle it next Saturday. That should get the nasty stuff to settle out.
**PS- Opened the pail & nothing on the surface but lil tiny bits of krausen foam, as one would typically see, Whew, just swirled up trub I tasted. Looks clear from the top...maybe spigot was a bit full of trub this time? Dropped in remaining .8oz of the 5 flavor hops used. 1 ghost & 1 red fatalii went in as well. Pics in a bit.
Pic of sanitized pepper/dry hop bag in sanitized container/ shot glass;

Sunk below level of IIPA;

Used my cell camera, as it was easier to use one-handed while working with the other...

 

[unionrdr]

I bottled this one on 11/22, so Monday morning the 14th @ 3 weeks, it'll be going in the fridge. that'll be 10 days as of Christmas eve. And since it's supposed to be 60, 64 & 67F Friday, Saturday & Sunday, the beer will have some warmer temps to carb up a bit more by then. It has a nicer heat level than I previously anticipated from a taste while racking to the bottling bucket. I primed it to 2.4 Vco2 as well to bring more flavors & aromas out. The hops used were intended to be fruity/citrusy, mimicking the flavors of the super hot peppers used. It also looks, in the bottles, to be an amber/copper color as well. I can't wait to share some with my older son who helped imagineer this one on Christmas Eve! We'll know then what I've wrought...

 

[rodwha]

A higher carb level helps bring out the flavor of the peppers?

I'll be brewing up a strong ale using 4 habaneros in 5.25 gals on Wed and figured I'd do around 2.0-2.2 vols of carb. Maybe I'll set it to 2.4 vols then.

 

[unionrdr]

Well, it's my reasoning from experiences up to this point that carbonation brings out more than mere aroma. But, on the other hand, I've been sniffin' paint fumes for a few hours....Soon it'll be time to put the new desk together, &...

 

[unionrdr]

12 bottles of it went into the fridge this morning with 7 bottles each of the ESB & Whiskely for Christmas. That dark amber/copper color looked real inviting!...

 

[unionrdr]

I gave my son a 6'r of my home brews, along with a fancy SS bbq tool set in a carrying case for Christmas. 4 bottles of Hellfire IIPA, a bottle of Cooper's English Bitter- now an ESB, & a bottle of my Queen Anne's Revenge Whiskely Stout. He tried the Hellfire IIPA & posted it on Facebook. The beer came from an idea he had during a late Friday night phone discussion while his brother & I were watching Bonanza on YouTube.
He explained what he thought the beer should be, from a craft brew drinker's perspective. I then explained same to him from the brewer's perspective. He doesn't think he can handle the " rocket science" of home brewing, but he is gaining a better understanding of the process of brewing beer. I guess he listens more than I think to my home brewer psycho babble?
He gets so many ideas that basically don't sound too bad, so maybe I'm getting to him, albeit slowly? Ha...we are the home brewers, you WILL be assimilated...resistance is futile! So, anyway, Here's what he said on facebook, with the beer poured in a New Belgium snifter glass- can't get the post posted? So here's what he said with the pic, " Michael Cogar- This is the brew me & my dad came up with. I am proud to present Hellfire double IPA! Brewed with US, UK & New Zealand hops along with ghost, fatalii, Trinidad scorpion peppers. 9.3%ABV. My personal review is that sweet citrusy hops up front, which seem to linger a bit, along with a nice maltiness, followed by a nice bite of heat at the end. While it isn't burn your mouth out heat, it is there & not overkill. Excellent stuff! Thanks to (me) for brewing this one! Great job"!
Awe, shucks, twern't nuthin'. Definitely one of those moments of pride in an achievement. Besides my getting him started on craft beers & my own offerings, teaching him what's what. He seems to have taken off & run with it?! Just wish I could get facebook post to post here. But, those were his words, at any rate. with 11 days fridge time as of Christmas day, they did come out pretty well after all. Now, I can only imagine how much better this one would've been if I'd used the 3 packets of US-05 rehydrated as BS2 suggested. I'll never get cheap on a recipe again! Especially when they cost so much to produce as an imperial.