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Old 02-28-2012, 02:33 AM   #1
Sep 2011
Quad Cities, IL
Posts: 244

I'm curious if anyone has ever tried adding chili peppers to their bottles during bottling process. I made a cream ale and was thinking about adding jalapeno to 6 bottle and serrano to 6 bottles as an experiment.

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Old 02-28-2012, 04:04 AM   #2
keesh's Avatar
Aug 2011
San Diego, ca
Posts: 300
Liked 7 Times on 7 Posts

Personally I would use a dried chili, as that would cut down on the 'grassy' flavor from a raw chili, and it would be easier to remove the seeds and stuff. Though I haven't tried it.
Primary - 1 Gal JAOM, Belgian IPA, Pumpkin ale
Secondary - 5-way split Breakfast Imperial Stout, 2 Gal Traditional mead
Bottled - Kolsch, Pliny the Younger clone, Centennial Blonde, Alpine's Nelson clone, Apfelwein, QuicknDirty Cider
On deck - EdWort's Haus Pale

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