Beer Forum

What experience have you had with Morita Black & Red Chipotles and the larger Meco Chipotles. I am planning to lightly spice a porter I brewed and fermented with WLP007 and think the smaller Morita's will lend themselves well with the fruity flavor, but since I have an ounce of each will probably blend. The tea they make is quite tasty. Currently plan to dry-pepper some Porter and leaning towards about 2/3 oz Morita & 1/3 oz Meco. I'll stick them in a hop bag and plan to just put them in my keg and taste every 2-days until I like it then pull them out.

I have not had much of any experience with those chili's in beer, but cooking on the other hand yes. However about 6 months ago I brewed a batch of cream ale and added 10 guajilo (sp) peppers to the seconday, just kinda like dry peppered them. these were fairly large peppers, the 10 days I let it sit imparted a nice flavor, when I first drank it, it was a bit much, so I let it sit for another 2 weeks making it about 4 weeks before I actually drank some from the keg, and it rounded out nicely.

Tasted on Friday hot! hot! hot!.....so I pulled out the peppers and...ooops. They were sitting right at the dip-tube inlet so the first 2 sips were smokin' and now not enough. So, I repalced them with the other half I had purchsed and plan to mix and taste Sat, Sun and then make the call if it should sit until Wed....I think it might stay. The Morita's have an awesome fruity, smokey, heat that seems to meld REALLY well with the porter.

Transferred to serving keg today. Awesome...fruity, roasty, malty, smoky, with a little spice.

Never made a chili beer, but I found this video to be informative

http://69.16.184.105/g9z6c6z5/cds/p/7/b ... a35eb6c81d

thatguy314 wrote:Never made a chili beer, but I found this video to be informative

http://69.16.184.105/g9z6c6z5/cds/p/7/b ... a35eb6c81d

Thanks man....I missed this in my searches.