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What was the mash temp and how long did it rest for? That would be the first thing I would think of.
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What is the benefit to baking the peppers first at that temperature? Very curious. This looks like something I might be working on soon.
Cheers
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Nice! I am going to have to give this one a try. Cheers.
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Are you still putting the rhubarb in cut and frozen with your last batch?