cheesecake
Well-Known Member
brown ale and possibly pale ale
Today will be a Smokin' Hot Blonde Ale- Blonde ale with smoked chipotle peppers added at end of secondary (to get its name)!
I was thinking of using the yeast cake formed from a Citra IPA I'm moving to secondary today, I figure if it doesn't bubble in a day or two I can always pitch the yeast I got for this batch anyway. Have you done that before? If so, is the success rate high?Also makin a Marris otter SMaSH. Still haven't decided wether or not to rack my cascade pale to a secondary and put th SMaSH on the yeast cake or pitch some new stuff... Decisions, decisions... Gettin down to the wire.
Brewed my own take on Le Chouffe Houblon (Belgian Pale Ale) and dry hopped my CCCA (Chinook, Columbus, Cascade, Amarillo) BIPA.
It's a good day! :rockin:
1.) Does the smoke actually come through on the peppers and into the beer?
2.) What process do you use to smoke the peppers? What kind of wood?
3.) Do you devein/deseed the pepper and/or chop them up?
I've been planning on doing a habanero kolsch this summer... Curious on how others do pepper beer. Most seem to smoke the peppers.
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