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  This is all good stuff....assuming you have an "under the house", that's where the coolest outside air is. Lights at night make a big difference too.

Alright Congrats Smoke n Fire :dance: :dance: :dance: All we need now is a follow up to that bacon jam recipe you posted a while back :metal: :metal: :metal:

Way back in '91 we had a total eclipse over Hawaii. A bunch of us decided to camp down at a secluded beach so we could enjoy it on our terms. It rained all night but by first light it started to clear. The entire visual was amazing, you could see the corona and the flares, all that cool shit.  ...

:welcome: from Hawaii. Check out our vendors section. You'll find many are selling amazing varieties of peppers for very reasonable prices. Also got a few serious sauce makers and a lot more hobby sauce makers in the group all are happy to answer any questions you might have.  

:welcome: From Hawaii. You came to the right place :party:

depends on how strong of a wind you're talking about. Using shrubs or hedges work ok to some extent but it takes time for them to fill in and get a mature root system. If the wind always comes from the same direction you could put up fencing but you can't make it solid. The best you can do is to...

Tried it a couple years back, couldn't even finish it. Had an almost rancid taste to it. You say it wasn't bad.....maybe I got one from a bad batch because mine was horrible. Very little pepper flavor. I kept the bottle though, very cool bottle.

  Nah, whenever I do that it tastes a bit saltier than it really is. Especially if my ears get itchy or........other....places.... :sick: :tear: :rolleyes: :rofl: Hmmm tried to edit the last word to say places but it keeps coming up as spamaces  

Check this link out :onfire:   http://countrystore.tabasco.com/TABASCO-Personalized-Miniatures/productinfo/00109/   Not exactly what you're asking about since it's still Tabasco in the bottle but hey....

I'm not sure about metallic taste but I used to get batches that had a strange off-taste sometimes, and sometimes not  even though I used the same recipe. I noticed when I cut my peppers in half to freeze or ferment I would get an occasional pod with dark brown almost rotten seeds even though...

People here are happy to help but most of us want to know a little more about who we are helping. Oh BTW, :welcome:  

:welcome: :metal:

You have to keep checking at first light and after sundown. I get big grasshoppers every now and then that do that kind of damage. Whatever it is is most likely hiding from the heat during the day and feasting on the only greenery around at night.

  If you like the taste of the pepper but are wary of the heat levels here's a good trick when it comes to soups/stews/sauces/gravies. As you are cooking take a pepper and poke a few holes in it with a fork then toss it in the pot. It will leach out a little heat as it's cooking but not a lot...

I'm agreeing with both BB81 and TakashiLM. Both pics look like yellow brainstrain. Whether or not the original plant got crossed with the brain is kinda moot because whatever they are you got beautiful pods.

  Yeah this^  

Love the heat but flavor is the key.

  Neither do popsicle sticks or wooden clothes pins... :point: :banghead:   

Aluminum, like those cheap foil pans you get for picnics. Cut the bottom out into strips around 3/4" wide and 4" long. Size depends on handwriting skills and what you want the label to say. Use a nail and just enough pressure to scribe in your info. Punch a little hole in one end and use string...