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.
Brewing a fiery red ale.
Submitted 1 month ago by Dogiedog64@lemmy.world to homebrewing@sopuli.xyz
https://lemmy.world/pictrs/image/25048a7e-1b2e-4768-8ea7-909f2f847484.jpeg
Comments
plactagonic@sopuli.xyz 1 month ago
nathan@lemmy.permisuan.com 1 month ago 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
mikezane@lemmy.world 1 month ago
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?
alzymologist@sopuli.xyz 1 month ago 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.
Dogiedog64@lemmy.world 1 month ago
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.
mikezane@lemmy.world 1 month ago
That’s awesome! Hope it comes out great.
blimthepixie@lemmy.dbzer0.com 1 month ago
How… how spicy will that be??!
djsoren19@lemmy.blahaj.zone 1 month ago
giving a new meaning to fire water
Dogiedog64@lemmy.world 1 month ago
n3m37h@sh.itjust.works 1 month ago
Fire is coming from the wrong end
Better to wait a few days before dumping chillies though, bubbling blows off some aroma. But this sure looks awesome!
Dogiedog64@lemmy.world 1 month ago
Too late!!!