And For My Next Trick

[DannyJalapeno]

Right my fellow brewers, I am looking for a bit of advice. Despite my current brew only being in the FV for a couple of days, thoughts are turning towards my next brew. I am thinking of brewing a Cerveza, but adding some lime to it and also a hint of chilli. What would be the best point to add my extras. Do I boil the fruit juice and chilli first and then add it to the wort or add the extra ingredients after i've I've pitched the yeast ? Any thoughts and ideas would be greatly appreciated.

[St. Ailbhe's Brewery]

Lime? Great.

Chilli? I dunno, but shur what harm?

Cerveza? Not great.

I'd get a better base for this because, to be honest, the Cerveza may as well be water. I added lime to my Cerveza a few months back and, whilst the lime came through well (I added lemons too) the kit was too weak to carry the whole thing along. Maturuing actually made it more bland.

Maybe something a bit more tasty, like the Australian Pale Ale?

Anyway, what I did was this...

Zested and juiced 4 limes and two lemons.

Boiled the lot in about 2 litres of water for 30 mins approx.

Strained through muslin and added the liquid to the fv.


Mine should have been drank young, I think: initially it was very giood, but then the citrus seemed to mellow out too much.

[DannyJalapeno]

Lime? Great.

Chilli? I dunno, but shur what harm?

Cerveza? Not great.

I'd get a better base for this because, to be honest, the Cerveza may as well be water. I added lime to my Cerveza a few months back and, whilst the lime came through well (I added lemons too) the kit was too weak to carry the whole thing along. Maturuing actually made it more bland.

Maybe something a bit more tasty, like the Australian Pale Ale?

Anyway, what I did was this...

Zested and juiced 4 limes and two lemons.

Boiled the lot in about 2 litres of water for 30 mins approx.

Strained through muslin and added the liquid to the fv.


Mine should have been drank young, I think: initially it was very giood, but then the citrus seemed to mellow out too much.

I read this post that you mentioned this on last night, that's what kicked off my imagination. Did you add the juice before yeast or vice versa ? I'm planning on doing the Cerveza with 1kg brewing sugar and 500g LME see if that gives it a bit more about it.

[Mo06]

I once had a few pints of a beer at the Firkin pub on the Holloway Road, which included chilli in the brewing process.

It was very nice, even though it sounds odd.

It was a bitter I think.

[DannyJalapeno]

I'm planning on adding just enough to add a bit of warmth at the back of the throat. Could be a complete disaster, we shall see.

[Mucknbullets]

Lime? Great.

Chilli? I dunno, but shur what harm?

Cerveza? Not great.

I'd get a better base for this because, to be honest, the Cerveza may as well be water. I added lime to my Cerveza a few months back and, whilst the lime came through well (I added lemons too) the kit was too weak to carry the whole thing along. Maturuing actually made it more bland.

Maybe something a bit more tasty, like the Australian Pale Ale?

Anyway, what I did was this...

Zested and juiced 4 limes and two lemons.

Boiled the lot in about 2 litres of water for 30 mins approx.

Strained through muslin and added the liquid to the fv.


Mine should have been drank young, I think: initially it was very giood, but then the citrus seemed to mellow out too much.

Agree with above (as I think that was the recipe I copied. 4 limes, 2 lemons and an orange. Steeped as above and then the fruit in FV during primary) as it has been average to start and doesn't seem to be getting any better. It has been in my cornie for nigh on 2 months and is just too sharp with no other taste (same the sample bottles). Had to do it as lemonade top to get people to drink it!!

[simco999]

I've had some chili stout - just a taster at my LHBS - not bad. I'd add the chilli to the brew after boiling it in some wort. Save the fruit until you drink it - put it in the glass. IMHO it never comes through when its in the FV.

Just my tuppence worth.

[DannyJalapeno]

Thanks for your advice Sim, it's much appreciated.

[St. Ailbhe's Brewery]

Lime? Great.

Chilli? I dunno, but shur what harm?

Cerveza? Not great.

I'd get a better base for this because, to be honest, the Cerveza may as well be water. I added lime to my Cerveza a few months back and, whilst the lime came through well (I added lemons too) the kit was too weak to carry the whole thing along. Maturuing actually made it more bland.

Maybe something a bit more tasty, like the Australian Pale Ale?

Anyway, what I did was this...

Zested and juiced 4 limes and two lemons.

Boiled the lot in about 2 litres of water for 30 mins approx.

Strained through muslin and added the liquid to the fv.


Mine should have been drank young, I think: initially it was very giood, but then the citrus seemed to mellow out too much.

I read this post that you mentioned this on last night, that's what kicked off my imagination. Did you add the juice before yeast or vice versa ? I'm planning on doing the Cerveza with 1kg brewing sugar and 500g LME see if that gives it a bit more about it.

The juice went into the wort before the yeast, Daniel.

I had another there the other evening: it really drinks like lemonade, and nothing like lager/ale. It's not unpleasent - it's grand - but I was hoping for more "beer" to come through.

[DannyJalapeno]

Lime? Great.

Chilli? I dunno, but shur what harm?

Cerveza? Not great.

I'd get a better base for this because, to be honest, the Cerveza may as well be water. I added lime to my Cerveza a few months back and, whilst the lime came through well (I added lemons too) the kit was too weak to carry the whole thing along. Maturuing actually made it more bland.

Maybe something a bit more tasty, like the Australian Pale Ale?

Anyway, what I did was this...

Zested and juiced 4 limes and two lemons.

Boiled the lot in about 2 litres of water for 30 mins approx.

Strained through muslin and added the liquid to the fv.


Mine should have been drank young, I think: initially it was very giood, but then the citrus seemed to mellow out too much.

I read this post that you mentioned this on last night, that's what kicked off my imagination. Did you add the juice before yeast or vice versa ? I'm planning on doing the Cerveza with 1kg brewing sugar and 500g LME see if that gives it a bit more about it.

The juice went into the wort before the yeast, Daniel.

I had another there the other evening: it really drinks like lemonade, and nothing like lager/ale. It's not unpleasent - it's grand - but I was hoping for more "beer" to come through.

Think i'll brew it with a bag of BKE and maybe throw in some light spray malt, beef if up a bit, thanks for all your advice, it's very much appreciated.

[cellone]

A mate of mine who only started brewing a few months back makes up the cerveza with 500g light DME, 500g brewing sugar and 8 limes cut in half wich are chucked in the FV before the yeast. I can honestly say it is very limey.

If I told him about the chilly idea He'd go to pieces, he grows his own and I could see his brew ending up nearer Marie Sharps or Tabbasco .

[DannyJalapeno]

A mate of mine who only started brewing a few months back makes up the cerveza with 500g light DME, 500g brewing sugar and 8 limes cut in half wich are chucked in the FV before the yeast. I can honestly say it is very limey.

If I told him about the chilly idea He'd go to pieces, he grows his own and I could see his brew ending up nearer Marie Sharps or Tabbasco .

Was just going to add one, just to provide a nice bit of heat at the back of the throat like a nice curry does. Maybe i'll take the limes to 4 cut in half

[Soutie]

In my last brew I added one of my home grown chilli each to 15 bottles. The kit was a Youngs best bitter with 500g light malt and two H&B bottles of malt extract brewed at 23 liters. I bottled and took picture which I will post them when I work out how to do that.

I have had two bottles so far. One after a week and the second after two weeks. The nose is very grassy or fresh chopped chilli, but the taste is a nice bitter taste leaving a warm feeling in your mouth.

[DannyJalapeno]

In my last brew I added one of my home grown chilli each to 15 bottles. The kit was a Youngs best bitter with 500g light malt and two H&B bottles of malt extract brewed at 23 liters. I bottled and took picture which I will post them when I work out how to do that.

I have had two bottles so far. One after a week and the second after two weeks. The nose is very grassy or fresh chopped chilli, but the taste is a nice bitter taste leaving a warm feeling in your mouth.

That's exacty the sensation I'm after, a gentle warming of the mouth.