Originally Posted by imtrashed
I have a 3 gallon batch of this cream ale in primary right now ready to rack. For those who have experimented with different pepper additions here, how many roasted peppers should I use if I did not use any in the boil and if I am only adding them to secondary? Will probably plan to have them in secondary for a week. How many peppers should go in and how much of the vodka pepper tincture should I add? I don't mind the heat, and I'd like this to have some pepper kick, since that's the point of using them. Thanks!
The first time I brewed it I ended up using 12 ounces of the tincture. (I added 4 ounces at a time and then tasted) The beer was awesome!
I decided to kick up my second batch a little, and wasn't as pleased with the results. Heat lovers really enjoy batch #2. For me it lost that wonderful assertive balance of fresh jalapenos, smoke, and the cream ale itself. I really liked that the heat came in the very late finish, making you want to reach for your next sip.
I will cut back on batch #3.