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Agree with everyone who says the Red Brain is ridiculously hot and so is the Reaper. I have a Red Naga Brain that is growing like mad and throwing out monstrous pods that, to me, is hotter and more uncomfortable than either of the previously mentioned ones. I have a pint mason jar full of red...

Curious...what size container & what price are you asking? I never thought about it but hey I could always use a little extra beer money :drunk:

Confederacy

Like SmokenFire says, go with a low simmer and use a lid. A hard boil throws more vapors up into the air. I can't remember who but someone here likes to use a slow cooker and just let it brew all day long.

Hard to say but the dark brown almost look like sunburn and the silvery/white under the leaves look like mold/fungus. How is the weather there lately? Damp nights followed by bright morning sun?   p.s. Welcome to THP :party: and Good Luck with your plants.

African - Fatalii is the only one I know, love it   Caribbean - Scotch Bonnet is much like a Habanero both are very nice   South American - Aji Amarillo is awesome - My favorite right up next to Chocolate Habanero - Their flavors are very different but love them both.   American - Fresnos...

Well it was just a matter of time..... :welcome: Sorry can't help with the question I've got Trinidad Perfumes that are very chinense flavored but no heat whatsoever.

Jail

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Sometimes you just gotta let it sit for a while :party:

  Whoah Rootbeer Brine? Please elaborate :drooling:  

looks like red hab

You Lucky Dog You :lol:   Seriously though, Congratulations. All that work you put into your craft pays off once again. Good Job!!! :party: :onfire: :dance: :fireball:

Aji Amarillo tastes great fresh or even pickled. Bishops Hat is another one, taste like a red bell pepper with some heat Brazillian Starfish is also good on the tasty up front and slight burn as it goes down.

work, sleep, work, sleep, work.....my poor plants are very sad and lonely lately. I wonder if I could call in a couple sick days to take care of my babies......

I have only grown Red Savina, Orange, and Chocolate and can say by far the Chocolate is the tastiest. The Red has a sweetness to it that makes a nice sauce and the Orange is just basic Hab flavor but the Chocolate has a sweet-earthy taste that I really like. I'm thinking JHC has a similar flavor.

  Chicken or Rabbit manure mixed in helps to offset the lack of nitrogen but if you're going to do it make sure the chicken manure is seasoned, the fresh stuff will burn your plants. Rabbit not so bad.

Don't really know what causes the seeds to go black but I do know those black seeds make my powder or sauce taste like crap. That's why I always cut my pods in half before doing anything with them and toss anything that's questionable.

Nice looking pods. What are those smooth-skinned red ones? Some are dark red and a couple are more pink-ish, assuming same pod just funny lighting.  

I've done both, it really depends on what you want your end product to be.   I did a 1 gallon batch of mixed superhots that was just the peppers in brine. After 3 months it smelled amazing but was way too hot to eat alone so I use it to add to other dishes like stews, curries, chili, eggs, etc...