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Old 06-25-2007, 01:45 PM   #1
rcjmil
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Anybody ever tried to put jalapeno slices in a light ale when bottling? Just curious. I tried a jalapeno beer once, and it was pretty good. Normally, I don't believe in abusing ale like this - just curious.

 
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Old 06-25-2007, 02:24 PM   #2
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I haven't tried it & really don't like pepper beers. But, next time you are making a light ale, add a slice to a few bottles & let us know. You could even take six bottles, put one slice in each of three and two slices in the others; then evaluate them at 1, 2 & 3 months.
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Old 06-25-2007, 02:56 PM   #3
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I put small jalapeno's in each bottle once.

I snipped off the bottom end and sliced it several times down the length.

After 6 months they were too hot to drink.

I never did finish even 1 - 12 oz bottle because of the heat.
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Old 06-25-2007, 04:26 PM   #4
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I am in the process of planning a 1 gal. test batch of General Tsao's Beer ( ginger and hot pepper). My plan is to dry hop on the equivalent of 1/2 pepper/bottle. If this isnt enough heat I can add a little more ( maybe a small strip) at bottling.

 
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Old 06-25-2007, 04:32 PM   #5
homebrewer_99
 
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If you just slice up 3-4 peppers and boil them in 4 C water for 10 mins you'll get A LOT of heat.

You can add this tea to the fermenter.

Careful, it is all heat, no pepper flavor, just heat. Don't scratch anything...
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Old 06-25-2007, 04:34 PM   #6
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I made a Hot Chocolate porter a long, long time ago...three dried Habaneros and 8 oz of unsweetened chocolate added for the full boil.

That gave a nice amount of warmth to the beer...not an obvious pepper flavor, but noticeable heat.

Adding fresh peppers to a lighter beer at bottling, I think you'd want to start with 1 pepper for every 6-8 bottles or so, and test different levels like david suggested.
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Old 06-25-2007, 04:38 PM   #7
c.n.budz
 
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I've had some commercial jalapeno beers before, not something I'd want to have more than 1 of per night, but they always seemed to be to hot(and I love spicy food) I'd be curious to see how it would be with the heat toned down a bit.

I've never brewed a jalapeno beer before but I added a few sliced up chilis to a bottle of vodka and let it sit for awhile, great for bloody mary's
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Old 06-25-2007, 04:54 PM   #8
Ó Flannagáin
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Ugh, I just can't do it. I've had 2 pepper beers and a pepper mead and all were disgusting... IMHO. But, I guess it's a matter of taste. Just didn't seem like a good blend to me at all. Now some peppery/spicy food with a nice pale ale, ipa, pils... that'll do just fine.

 
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Old 06-25-2007, 06:44 PM   #9
Iceburg
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May 2007
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Anyone ever used pickled japalenos or other peppers? They are usually more mild than fresh ones.

I've tried a few commercial beers and I'm not a big fan either but it's just a thought.

 
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Old 06-25-2007, 07:00 PM   #10
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You might try leaving out the seeds and veins. That should leave out a lot of the "heat" and provide more pepper flavor. I know that works well in cooking, so I'm assuming it will work the same way for brewing.

 
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