No! peppers do not belong in beer. PERIOD
That was a thought I had, was to dry hop it with peppers! But first I need to get some consistency down and a brew that would even taste good with peppers. I wonder how throwing fresh peppers in during the boil would work out.....Thegreenchilemonster said:My step dad puts dried NM green chiles in a hop bag, and puts the bag into the secondary. Kind of like dry hopping, but with peppers. It actually adds a really nice flavor and heat to the brew.
That's what I was thinking of trying to do with fresh rocoto, the only problem is that boiling water sucks all of the capsaicin out of the pepper, so I would need to use a milder rocoto for it. I'm growing these Ecuadorian Sweet Rocoto that are supposed to be pretty mild. I'll have to check how mild they are, and expirement with a 1 gallon batch, before I jump in and brew 5 gallons of undrinkable magma beer.Brocoli said:That was a thought I had, was to dry hop it with peppers! But first I need to get some consistency down and a brew that would even taste good with peppers. I wonder how throwing fresh peppers in during the boil would work out.....
The ancho lime was pretty good, and I'm not really a fan of lagers. I'm looking forward to trying the peach carolina reaper IPA this fall. The Green Flash Serrano is pretty decent as well. I saw a Sriracha brew by Rogue when I was at the store the other day. I may try that one, plus the bottle would be fun to keep and bottle home brew with.Brocoli said:I have a few of the Starr Hill's in the fridge right now. Pretty good in the flavor department, no heat really like you said. But sometimes when theres too much heat it just gives your throat a weird tickle.
Havent tried the Flying Dog Fever Dream yet, but I had the Ancho Lime Paradise Lager which was a solid lager.
Streamer said:NOPE. None in my Ice Cream either. Some things are just...sacred.
Thegreenchilemonster said:I've decided to finally expirement with doing this after eating a fresh mini rocoto a couple of days ago. I'm going to brew a saison tomorrow with citra hops instead of the usual European low alpha hops I normally use for saison, throw in some lemon zest during the last 5 minutes of the boil, then "dry hop" with 6-8 mini rocoto in the secondary. I'll take tastes off the secondary every other day, 5 days after originally dropping in the peppers to get it to my desired spice level. I have a feeling the mini rocoto flavor and spice will be a nice compliment to the WLP565 yeast I'm using.
Very true, but my secondary has a spigot on the bottom, so I can do small pours without introducing any oxygen. I ended up brewing this Saison, but I used the Wyeast 3711 French Saison, instead of the WLP 565.Brocoli said:
I have much to learn in the brewing department, but wont taking tests every other day introduce the fresh oxygen you dont want? I always try to eliminate fresh oxygen on the surface of my beer. Only time I taste it is when I switch from primary to secondary and thats because its whatevers left in the bucket.
My next brew is going to be a 1 malt 1 hop highish % IPA with my friend. I would like to get a smaller system for specialty trials - also since my friend usually has our kettle. He knows more about brewing, I know more about growing, we are meeting in the middle.
salsalady said:I've enjoyed a habanero hard cider and would buy that again. I've tried a few other spicy/habanero/chipotle beers or wine but would only go back for the habanero cider.