I "dry hopped" on top of a Jalapeño. Will the pepper effect the yeast or will I need to repitch when bottling?
I did this with serrano chiles last year and did not have to repitch at bottling.
I don't think yeast are sensitive to capsaicin.
Friend of mine adds a slice of the pepper at bottling.. Its for sure a wild tasting beer. You can taste the Jalapeño very prevalent..
I'm sure it will be fine. Good luck on the finish.