Ive had an interesting brewing experience lately haha. Last week my sake finally finished and I was able to taste it for the first time. I used a red rice yeast to give a fruitier flavor than normal sake. I think it came out pretty damn good too. Its definitely not something I will be doing anytime soon though. The process isnt hard at all, but is just soo time consuming with an extraordinarily high amount of work for a small 2.5 gallon batch. I have a new found respect and appreciation for sake after this one though. I got really tired of stirring the damn thing numerous times of day and steaming rice every day during primary fermentation. Its a cool one time thing, but to hell if im going to spend that much time again for such a small batch.
I did brew up a beer today though
Trying my hand at a Sweet Chocolate Chipotle Stout. Yes I know im very odd for making a stout to enjoy during the summer. It was also my first time using chili peppers in a beer and my the only beer ive tried with chili peppers. Started with 2 chopped chipotle peppers for the last 10 of the boil. Tried out the wort and its pretty interesting. Havent gotten much of the smokey flavor but at the tail end of the sip you get a nice hint of chili flavor and chili heat. I am going to taste the beer again before racking into the secondary to see if the heat dies down. If it does ill throw two more chopped up chipotles, seeds and all, along with my chocolate nibs. If the heat is still there ill just put the nibs and chopped, seedless and no membrane, in the secondary instead.
Gnoff, you have any brewing experience with chili peppers?