Just what you wanted to see, dried peppers soaking in moonshine. So this is part of the process for the peppered porter. I chose moonshine because it’s what I had on hand. Right now it is boozy with a harsh spice to it. Plain and simple. It/s fine like that though. I am hoping the honey malt will help complicate things with some of it’s sweetness.
I actually used about 3/8 of a tsp in my base Porter to get a general idea. I think I may have to up it to about 5/8tsp per 12oz to get the effect I’m looking for.
One thing I am worried about with the moonshine though is the high alcohol content. It may kill off the yeast at bottling and it may never carb up properly.
I guess we will see soon enough. I’ll post up more pics when I reanimate the yeast.
Cheers!
Written by: Riddei
AUTHOR
One of the first members of the MBBL staff, Riddei writes all about homebrewing and some great "Quick Tastes".
I'm in the center of it all in Conway. I brew on a budget and make a lot of my own stuff with some help from our DIY guy Josh.
Cheers
- Web |
- More Posts (45)
