Absouletely love Chimey red. I haven't bought any in a while... Perhaps I should.
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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.
Yay, a fellow Newbie.
I just bottled my first beer (Amber Ale) last night. It was hazy, but I guess that should clear up in the bottles. Chekced my gravity just before bottling, and it was right on 1.010. So far so good. Now I need to have some patience, because dammit, I want to drink it!
Next up for me will be a Wit or a Sierra Nevada Pale Ale clone.
You should have already started that second batch About the only way to solve the "patience" problem is to always have homebrew on hand and the best way to get there is to have multiple overlapping batches going on.