Originally Posted by msinning
So after some reading I decided to go with jalapeno peppers. I hollowed out and fire roasted two peppers and peeled off the skins. I placed them in the secondary for two days, bottled yesterday. First taste was pleasant, kind of a sweet taste with a very mild spice in the back of the throat. Can't wait until they're carbed.
This is the method I have used, sans peeling. Soaking in vodka may work, but why do it?
In secondary or after primary you are dropping the chilis in alcohol anyways.
That is why I don't peel really. I go straight from heat to beer. Preferably with a sizzle.