First of by Spicy I mean "hot sauce" spicy. I know this sounds very strange, but as I am a lover of beer and also a lover of hot sauce, I figured why not combine the two.
I got this idea after reading the extreme brewing book by Sam Calagione. In this book it mentioned "Don't be afraid to let your freak flag fly." So I decided to give this a try.
I was thinking of starting with a Belgian ale type recipe since those are "spice" spicy by nature and then adding a bit of habanero or ghost peppers to add the "hot" spice.
My questions are:
When should I add this to the brew? during the boil, at knock-out, in the secondary?
Also, should I add diced peppers, or roasted peppers, or use actual hot sauce?
Also, and perhaps most importantly would the capsaicin adversely affect the yeast health?