I'm always curious about trying spicy beers at beerfests but never had the courage to brew one up. Love the idea behind this, might have to give it a go, I'll just go very very light with the pepper
Great video man. I brewed as KC myself recently and I definitely can see that it'd lend itself to some spicy adjuncts such as Jalapeno peppers. If you're working with tinctures, you could just figure out a nice ratio beforehand by pouring a glass of beer (maybe 100ml, 3.5 fl oz) and just adding some of the tincture with a syringe. In fact, I'll be at our Nürnberg club meeting tonight and got some of my KC left, I might as well add a little bit of my tincture! Thanks for the inspiration.
I have this feeling in the back of my mind that it could work, maybe with exactly the right style, the right pepper, and the right dosage. But in the attempts I’ve tried so far, you’re absolutely right.
Great video. BTW the spiciness will subside with lagering. Then only crisp, vegetal and slightly tingling sensation will be left. Which might make this beer something you'd brew again. Give it some time. Give it a chance. It might surprise you.
Interesting! I add a lot more salts. I wonder if I’m adding too much. I often get an aroma in my beers that’s hard for me to describe. My best comparison is “cheap crappy beer.” I really wish there was a club in my area where someone who knows a lot more than me could identify this smell.
@@5minutebrewery I’m using RO water from Culligan. I also wonder if this is being driven by my mash temperature. Even with recirculation on my Anvil, it gets above my desired temp by 3-5 degrees. Perhaps instead of mashing at 152, I should try 149. Also, maybe I’m just drinking it too quickly. I keg it five days after it hits FG (sits about 10-14 days in the fermenter), carb it, and drink within a week. Maybe I should let it condition longer.
