Author Topic: Ancho chili in secondary  (Read 2920 times)

Offline ned

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Ancho chili in secondary
« on: March 01, 2016, 12:24:23 PM »
Last night I added ancho chilies to a one gallon batch of chocolate oatmeal stout that has been in secondary for 2 1/2 weeks. I probably went overboard on the chilies. My question is, about how long should I leave the chilies in? I don't want it to be too overpowering flavor.

Offline bobo1898

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Re: Ancho chili in secondary
« Reply #1 on: March 04, 2016, 03:22:42 PM »
I would pull a sample every three days if you think you went overboard. Taste it and see how you feel about it.

Did you put them in whole, chop them up, or puree them?
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Offline Maine Homebrewer

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Re: Ancho chili in secondary
« Reply #2 on: March 04, 2016, 04:22:02 PM »
I've been thinking of making a batch of chili beer, so I am totally interested in how this comes out. Please update when you try it.
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Offline ned

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Re: Ancho chili in secondary
« Reply #3 on: March 29, 2016, 01:53:24 PM »
Chili chocolate oatmeal stout had been bottled for just over three weeks. Sampled a bottle and it is fantastic. Strong but not overpowering ancho flavor with a bit of heat on the back of the throat (I also added some habanero steeped water to priming sugar solution). Needs some more time to condition in the bottles but definately turned out well