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Subject: My next project rss

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Mark Hamzy
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I maintain a culture of Jester King dregs (which you can learn more about here and here). And I will dump some into that mash, which should overcome any surviving organisms from the roasting and freezing.
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Rudy
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...but this one thing I do, forgetting those things which are behind,
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Suscribed!
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Chris Flux
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devil waiting on the update with anticipation
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CHAPEL
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"that's a smith and wesson, and you've had your six"
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I will be waiting for my bottle. P.S. I have a bunch of frozen Hatch chili's in the freezer.
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Mark Hamzy
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I'm not getting much activity. But that does not surprise me. Peppers are not really an easy source of sugars for the yeasties to chomp on. Especially non-pureed peppers.

So I am now starting batch v2. I rehydrated shiitake mushrooms in water and then threw the mushrooms out. I am now mashing in 1 pound of rausch (smoked) malt for 60 minutes. I will then boil it down to 1/2 gallon and pour my JK dregs into it. I will let it sit in primary until the activity dies down. Only then will I add hatch chili peppers to it. And I will process them more finely.

I came across fermented hot sauces recently. And there was another interesting article about pellicles.
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Mark Hamzy
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Well I finally bottled my fermented Green Hatch Chili sauce with Jester King Brewery dregs. Spicy, smokey, a little tart, a little funk. I've got to stop eating it, or it will be my only dinner tonight. I started with a mini beer culture and dumped buku chilis on top and let the bugs do what they may.



After blending with Xanthan Gum the final product looks like this...
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Mystery McMysteryface
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Hamzy!!!

I'm confused. Is this a drink or a condiment?


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Mark Hamzy
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EgorjLileli wrote:
Hamzy!!!

I'm confused. Is this a drink or a condiment?


A condiment unless you are Rudy... devil
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Dan Cristelli
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Awesome! Looks amazing!
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CHAPEL
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I got some in my fridge! Thanks Hamzy!
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Carl Frodge
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My mom LOVES Hatch Chili's.
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Rudy
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OK, I just tried some and let me tell you that it is absolutely amazing! Thank you, kind sir!

I feel like sitting down with a shot glass and killing it tonight.
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Mark Hamzy
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Awesome, I'm glad you liked it!



Batch #3 is fermenting in a 5 gallon used Balcones Whiskey barrel. I will let it do its thing (which has already included puking all over my friend's closet) for a year. sauron
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