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Quote from: HoosierBrew on January 27, 2014, 11:50:53 amQuote from: goschman on January 27, 2014, 11:46:37 amQuote from: Steve in TX on January 16, 2014, 09:05:54 amPersonally I prefer to avoid dried chilies. I normally use two peppers per gallon and leave them for 48-72 hours. Habaneros are fun. Good flavor with a long lingering heat. Jalapeños are good for flavor and medium heat and anaheims are nice too.Sorry if I am hijacking... I am planning to add habaneros to an upcoming 5 gallon batch. You recommend using 2 peppers per gallon? I am going for something more subdued than a normal chile beer but still noticeable. Maybe 1 pepper per gallon?I'm a chile head, but I don't normally see habanero and "subdued" in the same sentence. I wouldn't use much of it if that's what you're after.True, but the flavor of Habaneros is fantastic. You can really dial a lot of that heat down by carefully de-seeding/destemming them. I'm also tempted to grow some of these this year:http://www.cooksgarden.com/vegetables/peppers/hot-pepper-zavory-prod000250.html?catId=2037&trail=
Quote from: goschman on January 27, 2014, 11:46:37 amQuote from: Steve in TX on January 16, 2014, 09:05:54 amPersonally I prefer to avoid dried chilies. I normally use two peppers per gallon and leave them for 48-72 hours. Habaneros are fun. Good flavor with a long lingering heat. Jalapeños are good for flavor and medium heat and anaheims are nice too.Sorry if I am hijacking... I am planning to add habaneros to an upcoming 5 gallon batch. You recommend using 2 peppers per gallon? I am going for something more subdued than a normal chile beer but still noticeable. Maybe 1 pepper per gallon?I'm a chile head, but I don't normally see habanero and "subdued" in the same sentence. I wouldn't use much of it if that's what you're after.
Quote from: Steve in TX on January 16, 2014, 09:05:54 amPersonally I prefer to avoid dried chilies. I normally use two peppers per gallon and leave them for 48-72 hours. Habaneros are fun. Good flavor with a long lingering heat. Jalapeños are good for flavor and medium heat and anaheims are nice too.Sorry if I am hijacking... I am planning to add habaneros to an upcoming 5 gallon batch. You recommend using 2 peppers per gallon? I am going for something more subdued than a normal chile beer but still noticeable. Maybe 1 pepper per gallon?
Personally I prefer to avoid dried chilies. I normally use two peppers per gallon and leave them for 48-72 hours. Habaneros are fun. Good flavor with a long lingering heat. Jalapeños are good for flavor and medium heat and anaheims are nice too.
True, but the flavor of Habaneros is fantastic. You can really dial a lot of that heat down by carefully de-seeding/destemming them. I'm also tempted to grow some of these this year:http://www.cooksgarden.com/vegetables/peppers/hot-pepper-zavory-prod000250.html?catId=2037&trail=
Quote from: erockrph on January 28, 2014, 01:06:46 pmTrue, but the flavor of Habaneros is fantastic. You can really dial a lot of that heat down by carefully de-seeding/destemming them. I'm also tempted to grow some of these this year:http://www.cooksgarden.com/vegetables/peppers/hot-pepper-zavory-prod000250.html?catId=2037&trail=+a bunch. This is spot on in my opinion. Though about 100 times hotter than a jalapeño, the flavor is far superior. If used in moderation at a medium between heat and flavor, you're not going to find a better pepper than a habanero. I plan on attempting a mango/habanero beer of sort this year. Sure, you can add a blind amount of habanero to a beer and melt the faces off anybody who drinks it, or you can focus on flavoring it with habanero and make a nice chili flavored beer that finishes with a touch of heat. Le others said, I think I'd add a bit at a time regardless of chili choice until you get your desired flavor and heat.
Quote from: fmader on January 28, 2014, 01:26:11 pmQuote from: erockrph on January 28, 2014, 01:06:46 pmTrue, but the flavor of Habaneros is fantastic. You can really dial a lot of that heat down by carefully de-seeding/destemming them. I'm also tempted to grow some of these this year:http://www.cooksgarden.com/vegetables/peppers/hot-pepper-zavory-prod000250.html?catId=2037&trail=+a bunch. This is spot on in my opinion. Though about 100 times hotter than a jalapeño, the flavor is far superior. If used in moderation at a medium between heat and flavor, you're not going to find a better pepper than a habanero. I plan on attempting a mango/habanero beer of sort this year. Sure, you can add a blind amount of habanero to a beer and melt the faces off anybody who drinks it, or you can focus on flavoring it with habanero and make a nice chili flavored beer that finishes with a touch of heat. Le others said, I think I'd add a bit at a time regardless of chili choice until you get your desired flavor and heat.Never had a mango/habanero beer, but it's a great flavor combination for food - a real Caribbean thing. I like to puree mango and habaneros with some white vinegar and use it as a marinade/sauce for grilled chicken or chicken wings. Served with some coconut rice. Killer stuff !