Dry peppering with Habaneros

I am finishing up a Dead Ringer IPA that I dry hopped for 4 days. I added 5 Habaneros de-veined and seeded. The total weight was 1 oz for 5 gal.

Day 2 it tasted green peppery but on day 4 it was awesome. I am cold crashing now but was wondering if I should take the peppers out while I'm cold crashing so it doesn't get too hot. I wasn't sure if the cold would restrict some of the absorption.


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I'm not sure how many people are likely to have experience dry-habaneroing, but if it's "awesome" now then I'd pull them. I have to imagine it will continue to extract to some degree if you don't.

5 habaneros?! Wow. I just made a 5 gallon batch of a winter spiced stout and added half a habanero in the boil and half in the fermenter and it has a nice kick to it. 5 Habs sounds like its gonna be brutally hot, but to each his own. I cold crashed with my 1/2 Han in the fermenter and had no issues that I noticed. Good luck!


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Added three jalapeños to a blonde, had plenty of heat. Wondering how five habaneros would do?

If you are happy with the heat, I would take them out before its gets too hot. I used three peach habaneros in a five gallon batch of milk stout. It was dry peppered in the keg for four weeks. It kept getting hotter and hotter. Once I tapped it, it tasted awesome and the first three gallons were drank pretty quickly in a weekend, then it sat for a few weeks... the last two gallons were quite hot, it took a while to finish.

I took out what I could today, about 2 peppers worth but the rest had sunk. I'll probably keg it tomorrow and end my cold crash early. It seamed pretty clear to start with anyway. I can can wait to tap this.