Well tomorrow I am brewing an ancho chile pale ale and I had a question about sanitation.
I had planned to pitch the chiles directly into the wort along with the yeast but after reading more on the subject I have become worried about sanitation.
I was thinking I could steep the chiles in some 171F water for 10 minutes and add then add everything to the wort as it cools.
Only problem is I am using the chiles in place of an aroma hop addition as to not compete in the flavor/aroma profile of the final beer.
I know boiling will destroy much of the flavor/aroma profile. Not sure if steeping at 171F will do the same.
Or should I just throw them in like I had planned and not worry... RDWHAHB?
Please help!
I had planned to pitch the chiles directly into the wort along with the yeast but after reading more on the subject I have become worried about sanitation.
I was thinking I could steep the chiles in some 171F water for 10 minutes and add then add everything to the wort as it cools.
Only problem is I am using the chiles in place of an aroma hop addition as to not compete in the flavor/aroma profile of the final beer.
I know boiling will destroy much of the flavor/aroma profile. Not sure if steeping at 171F will do the same.
Or should I just throw them in like I had planned and not worry... RDWHAHB?
Please help!