Ok, I've been following this thread and brewed up my own killer IPA recipe, and happily used your peppering schedule.
Problem was, I ended up only getting 1 pepper for the 5 day rest. After slicing and dicing, I only had 8.5grams. So I let it sit for 5 days, then kegged, as I'm on a tight schedule for a meeting and event. Kegging was Friday.
I'm carbed and set now, but am only getting a subtle warmth. I just diced up 20 grams more and added (with weighted bag) to the keg for some keg peppering. I'm hoping 3 days gives me the heat I'm after, but I am also now at fridge temps vs room temps.
I serve this Friday to a crowd. I don't want anyone "searching" for the heat, and I don't want to turn anyone off. I'm planning to just sample one daily until Friday, pull the bag if necessary.
Thoughts and comments welcome and encouraged, please.
Problem was, I ended up only getting 1 pepper for the 5 day rest. After slicing and dicing, I only had 8.5grams. So I let it sit for 5 days, then kegged, as I'm on a tight schedule for a meeting and event. Kegging was Friday.
I'm carbed and set now, but am only getting a subtle warmth. I just diced up 20 grams more and added (with weighted bag) to the keg for some keg peppering. I'm hoping 3 days gives me the heat I'm after, but I am also now at fridge temps vs room temps.
I serve this Friday to a crowd. I don't want anyone "searching" for the heat, and I don't want to turn anyone off. I'm planning to just sample one daily until Friday, pull the bag if necessary.
Thoughts and comments welcome and encouraged, please.