How much is "quite a bit of pepper" and how much kick are we talking about? Comparable to what? Eating a raw jalapeno? Hotter? Did you add seeds/ribs?
My problem with this technique, especially for those of us who haven't tried it but want to, is that so much what is "spicy" is subjective. Too much heat for some barely registers for others.
I'm planning up a smoked porter, split in secondary into 5 separate 1 gallon batches, with jalapeno, serrano, habanero, ghost, and then all 4 peppers
I'm thinking of doing a whole pepper in each, roasted, and I'll probably deseed/derib the first three. The ones with ghost I'm going for pure fire.