Anybody tried this?

[alb]

I'm planning a pepper pale ale brew tomorrow. I don't want to mess with sanitizing peppers but I have this and I wondered how strong the pepper flavor is. The 1-lb jar is intended for a 5-gal batch. I'm looking for a recognizable bite but I don't want it to overwhelm.

beer candi

[mashani]

I've not used that particular cascade candi syrup, but I've used many others they make (thai ginger, blood orange, tart cherry, and something else)... I've never found their stuff to be overpowering, if anything they have been "mellow" at 1# per 5 gallons.

So I don't think you'll have problems at that ratio, unless that particular syrup is an outlier from what I've used.

[alb]

OK! I wonder if I add a little pepper-infused vodka... Maybe next time.

[FrozenInTime]

For my pepper brews, I slice a jalepeno in half and put a half to a bottle. If I want heat, leave in the seads, less heat more taste, I remove seeds and white veins. I suppose for kegging, I would chop up a dozen per 2.5 gallon batch. I've also notice the longer I let it conditon, the hotter they get. The ones with seeds/veins in, they get *real* hot. I usually let mine condition for 6 to 12 months, I like the heat and strong pepper taste. Awesome winter warmer-upper.

[bpgreen]

For my pepper brews, I slice a jalepeno in half and put a half to a bottle. If I want heat, leave in the seads, less heat more taste, I remove seeds and white veins. I suppose for kegging, I would chop up a dozen per 2.5 gallon batch. I've also notice the longer I let it conditon, the hotter they get. The ones with seeds/veins in, they get *real* hot. I usually let mine condition for 6 to 12 months, I like the heat and strong pepper taste. Awesome winter warmer-upper.

As an FYI, contrary to popular belief, the seeds aren't all that hot. It's the white stuff surrounding the seeds.

I like Jalapeños, because I think they've got flavor in addition to heat. A lot of peppers just have heat. I haven't made a pepper beer in a long time, but when I do, I usually use jalapeños, soak them in vodka for a while and "dry hop" with them.