beer update

I haven't said much about the beer lately. We're back to having two different brews on tap, a Witbier and a Porter, after running dry following my birthday party last month. I'm quite pleased with both, and like the contrast of light and dark beers.

Yesterday, I cooked up a batch of pale ale that I intend to dry hop with chiles when I transfer it to my new secondary fermenter, a glass carboy that minimizes oxidation and hence permits longer lagering. A recipe I found for chile beer in Zymurgy recommended 'New Mexico chiles,' which I don't think are available around here, but since the real inspiration for this batch was an unforgettable pint of Sigda's Green Chili at Coopersmith's Pub last summer in Fort Collins, I think I'll go with their mix of Anaheim and serrano chiles. I'd love some quantity guidelines from any brewers out there who might be reading this.