rcjmil

Recipes 

Anybody ever tried to put jalapeno slices in a light ale when bottling? Just curious. I tried a jalapeno beer once, and it was pretty good. Normally, I don't believe in abusing ale like this - just curious.

david_42

Recipes 

I haven't tried it & really don't like pepper beers. But, next time you are making a light ale, add a slice to a few bottles & let us know. You could even take six bottles, put one slice in each of three and two slices in the others; then evaluate them at 1, 2 & 3 months.

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homebrewer_99

Recipes 

I put small jalapeno's in each bottle once.

I snipped off the bottom end and sliced it several times down the length.

After 6 months they were too hot to drink.

I never did finish even 1 - 12 oz bottle because of the heat.

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joebou4860

Recipes 

I am in the process of planning a 1 gal. test batch of General Tsao's Beer ( ginger and hot pepper). My plan is to dry hop on the equivalent of 1/2 pepper/bottle. If this isnt enough heat I can add a little more ( maybe a small strip) at bottling.

homebrewer_99

Recipes 

If you just slice up 3-4 peppers and boil them in 4 C water for 10 mins you'll get A LOT of heat.

You can add this tea to the fermenter.

Careful, it is all heat, no pepper flavor, just heat. Don't scratch anything...

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FlyingHorse

Recipes 

I made a Hot Chocolate porter a long, long time ago...three dried Habaneros and 8 oz of unsweetened chocolate added for the full boil.

That gave a nice amount of warmth to the beer...not an obvious pepper flavor, but noticeable heat.

Adding fresh peppers to a lighter beer at bottling, I think you'd want to start with 1 pepper for every 6-8 bottles or so, and test different levels like david suggested.

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c.n.budz

Recipes 

I've had some commercial jalapeno beers before, not something I'd want to have more than 1 of per night, but they always seemed to be to hot(and I love spicy food) I'd be curious to see how it would be with the heat toned down a bit.

I've never brewed a jalapeno beer before but I added a few sliced up chilis to a bottle of vodka and let it sit for awhile, great for bloody mary's

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Ó Flannagáin

Recipes 

Ugh, I just can't do it. I've had 2 pepper beers and a pepper mead and all were disgusting... IMHO. But, I guess it's a matter of taste. Just didn't seem like a good blend to me at all. Now some peppery/spicy food with a nice pale ale, ipa, pils... that'll do just fine.

Iceburg

Recipes 

Anyone ever used pickled japalenos or other peppers? They are usually more mild than fresh ones.

I've tried a few commercial beers and I'm not a big fan either but it's just a thought.

Edcculus

Recipes 

You might try leaving out the seeds and veins. That should leave out a lot of the "heat" and provide more pepper flavor. I know that works well in cooking, so I'm assuming it will work the same way for brewing.