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Pepper Beer
  • ThymThym
    Posts: 102,350
    This discussion was created from comments split from: Mash Hopping?.

    Jerry
    The only thing between me and a train wreck is blind luck..... - Kenny
  • ceanntceannt
    Posts: 48,087
    Hah.... I'll "first wort pepper"..... so I don't mess up the ph....
    then some more with 15-min. left in the boil to get the heat.....

    and I always split them in half...... and roast them at 350, 'til they start to blacken around the edges....
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • ceanntceannt
    Posts: 48,087
    gotta be careful opening up cans of worms around here.....
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • jlwjlw
    Posts: 16,417
    I may put one pepper in the mash and then a pepper in the boil around the 15 minute mark.
  • jlwjlw
    Posts: 16,417
    Just had another thought for the boil I am debating between leaving it whole or splitting, removing the seeds and the membrane from the inside.
  • djsethalldjsethall
    Posts: 4,013
    Habanero?
  • FuzzyFuzzy
    Posts: 46,586
    djsethall said:

    Habanero?



    too spicy! you'd never be able to get enough flavor without the heat overpowering everything.

    jlwJerry
    "Oh, you were serious? I was drunk."-C_B
  • ThymThym
    Posts: 102,350

    djsethall said:

    Habanero?



    too spicy! you'd never be able to get enough flavor without the heat overpowering everything.


    burns going in, burns going out.

    jlwJerry
    The only thing between me and a train wreck is blind luck..... - Kenny
  • jlwjlw
    Posts: 16,417
    Lakewood said:

    djsethall said:

    Habanero?



    too spicy! you'd never be able to get enough flavor without the heat overpowering everything.


    burns going in, burns going out.


    I'm thinking bananas or chilis with jalapeno's might even roast to add at some point.
  • JerryJerry
    Posts: 74,359

    djsethall said:

    Habanero?



    too spicy! you'd never be able to get enough flavor without the heat overpowering everything.


    true, but they have such a great flavor, just take a chomp out of one, it's really great, then the heat hits you and hurt happens.... and a lot of mucous.
    But if you could time it right so you get the flavor and not much of the heat it's a really great pepper to use for this.

    I feel like IBU calculations could be used with scoville units with out much conversion. Maybe I'm completely wrong on that, I don't really know how peppers give out their hotness to a wort, compared to AA's.
    "Again?"
    CurlyFat's 60,000th post