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 2 months ago by Dogiedog64@lemmy.world to homebrewing@sopuli.xyz
https://lemmy.world/pictrs/image/25048a7e-1b2e-4768-8ea7-909f2f847484.jpeg
Comments
plactagonic@sopuli.xyz 2 months ago
nathan@lemmy.permisuan.com 2 months 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 2 months 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 2 months 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 2 months 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 2 months ago
That’s awesome! Hope it comes out great.
blimthepixie@lemmy.dbzer0.com 2 months ago
How… how spicy will that be??!
djsoren19@lemmy.blahaj.zone 2 months ago
giving a new meaning to fire water
Dogiedog64@lemmy.world 2 months ago
n3m37h@sh.itjust.works 2 months 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 2 months ago
Too late!!!