I brewed a pretty generic brewing kit red ale, and thought "what the hell", and dumped in an ounce of aged dried habaneros. Thumbnail is immediately after cast-out.
Day 2
Seems to be going well! The internal convection is crazy strong, looks like a waterfall of yeast and seeds.
How... how spicy will that be??!
Fire is coming from the wrong end
giving a new meaning to fire water
There's a clown shoes beer that's spicy as fuck. I didn't like it but I tried it years ago and I think my pallet is more refined now. I just started growing ghost peppers.... Maybe I'll have to make a ghost pepper stout haha
That's awesome! Hope it comes out great.
Just curious, if you added it after you cooled off your wort, do you need to worry about wild yeast or bacteria on the habaneros?
Never really head issues with wilds on fruits, once your pitch is large enough and vigorous, all should be safe. Dry fruits are safes as yeast is certainly dormant in them and will not have a chance to germinate.
They were dried and stored in a cupboard for like 2 years lol.
So yeah, probably. But if the krausen is anything to go by, it doesn't seem to be an issue so far.
I am really interested how this will turn out! Let us know because I want to try it too maybe in few months if I will have a time and somebody to drink it with me afterwards.
Better to wait a few days before dumping chillies though, bubbling blows off some aroma. But this sure looks awesome!
Too late!!!
That's awesome! Hope it comes out great.
A community dedicated to homebrewing beer, mead, wine, cider and everything in between. If it ferments, bring it over here.
Share recipes, ideas, ask for feedback or just advice.
Some starting points for beginners:
Quick and diry guide to fermenting fruit - cider and wine