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Here ya go !

Hopslam has gone the same route, it;s a gimmick! An IPA and a DIPA for that matter should be bright, crisp, sharp etc. Never cloyingly sweet, and syrupy! Save that crap for the noobz, and beer hoarders that are poised to fight over the Westy 12 ! DFH 120 is now classified as a strong ale by...

IMHO DFH 120 is a gimmick! I've had many different bottles from many different years and even tho the IBU's are way up there it's still a malty sticky mess! Now a FRESH 90 minute is a good brew!

This is just FOOD PORN !!!! :)

Thank you so much Jay!! That means a lot!

YUM!! I want one !!!!

just had some of this on some turkey.... It is freakin HOT !! :onfire: :fireball: :hell:

That sounds like a WINNER !!! Especially if you added some brown sugar to my smoked Jal sauce!!! Keep us posted. Kat

OOOOOOOOHHHHHHHHH Habs, Datils, Fatalli !! HABDATALLI !!

You are a pepper grown, sauce makin MACHINE!!! This summer I want to do a ferment with just Habs-n-Datils !! MMMMMMMMMMMM

Thanks Pauly, I have been fermenting lots of stuff for a long time :) I wish I had the restraint to brew a fresh, wet hop DIPA and not drink it all in one weekend !! LOL Take care Kat LOL... our 110 pound Am Bulldog PUPPY got some sauce off the counter yesterday (VitaMixing boiling sauce...

FO RIZZLE ! :dance:

PM me your address... I'll send you a few bottles :) I am ALL ABOUT consistency!!! I will never make a bottle of sauce that separates!!! This one is a tad on the thinner side, but I didn't have time to reduce it any more.

I probably bottled a gallon.... not a lot, but enough to get me thru to Summer with what I already had set aside :) * You look like a pro now! We should swap a few bottles! Kat

I have left ferments in the cupboard for over 6 mos. I just processed one today that was almost 5 mos. :) http://thehotpepper.com/topic/33918-this-isnt-even-edible/ I would say at LEAST 6 weeks. Kat

The title was in reference to the original minced peppers back in August... those babies were HOT !!! :onfire: You really should try fermenting, once you taste your own fermented sauce you will never go back! The first batch you make is hard to wait for, but after that it's not at all because...

I was in a rush so I didn't take many pictures, sorry! This fermented for 4 1/2 months, and I combined it with 2 quarts of Butch-T ferment, that also had garlic, and some dried cranberries and raisins (not many). I stick to the basics (for the most part), this is a pepper sauce not a BBQ sauce...

Life keeps getting in the way.... I am HOPING to get to it SOON! I will document it :)

Yea I licked the spoon and about cried like a little girl! :)

Just over 2 months ... just about ready to process !!