« on: September 16, 2010, 11:40:12 AM »
Pumpkin ale which I never got around to last weekend. *cowers* don't hurt me! Need to have it ready by Halloween for a party.
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Pumpkin ale?? You need new friends.
Sweet balances hot, so they're likely to go better with a maltier style. Hot accentuates bitterness, so watch out if you add them to a bitter (or dry) beer. They can change the balance.
I like the flavor of roasted peppers better than plain; less vegetal flavors. You can use them anywhere, but I'd recommend you use them in a way that lets you adjust the balance and flavor. So I'd wait until the beer was in secondary so you know what the final balance of the beer is like.
Put some in and taste every day until it's the level you want, then pull them out. Or split your beer in half and do the same thing. If you go too far, you can then blend with the un-peppered version to fix it.
You pretty much have to do this by taste so (gasp) blending techniques are the key.
How do you blend your beers to prevent oxidation....or is that not a concern. I'm thinking that you blend beers that are already carbonated to allow for the natural effect of CO2 coming out of the beer and blocking O2 from contaminating the beer.
Sorry to OP for the thread hijack...I'm just curious as to how Gordon does his blending.