Canned Jalapenos for Pepper Beer?

[COLObrewer]

Awesome! we've noticed that on our pepper beers when you open the bottle you can see air bubbles spewing from the pepper, I'm wondering if this is just carbonation or if you let it rest a while before you pour if it gets more heat as it rests.

Have you noticed this? you might try it once, our latest pepper beer is going to be kegged/bottled tomorrow. I believe we have only one bottle left from the last batch.

As I stated before we boil the peppers and add them to secondary, this is mostly due to the kegging so we don't have to dump a bunch of peppers in the keg and wait a long time, etc.

Good experiment, keep us posted!!

 

[MetallHed]

Yeah I've noticed that too! I was wondering if that was CO2 coming out of the pepper, kind of like the widget in the Guiness bottles. The acids in the peppers depletes the head pretty quick on this brew though, so it doesn't help like the widget.

I will let it rest a bit before pouring to see what happens. So far this experiment has been success with the Serrano peppers, we'll wait and see about the jalapeños.

I have another Serrano chilling right now. heh heh heh

 

[cookinwood]

I have made batches of jalapeno beer in the past and have found that if you roast them and remove the skin you will leave the vegetable flavor behind.... for 5 gallons i used 3 roasted jalapenos with the skin removed and seed removed from 2 of the 3... remember that the heat (capsaisin) comes from the veins and the seed and is more dominant closer to the stem. Oh yeah and throw them in the boil for the final 15... also you can dry hop with them instead of bottling. same method roasted with the seeds and skins removed.

 

[dschof]

I am brewing a blonde ale that I plan to dry hop with (1/2 batch) Jalapeno and the other 1/2 with Habanero. I planned to just wash the outside of the peppers thoroughly, no vodka and without boiling. Boiling releases the heat of the pepper and I was concerned the vodka could add flavors that I don't want but rinsing the peppers in water could take care of that issue. I am thinking of roasting the peppers now. I love peppers and I def. love beer so I am excited about this one...

 

[ale_mongrel]

I dont know if this will help you at all, but Ive been making (what is in my opinion) a pretty hot and well flavored chili, and in my experience with hot peppers, I add them to the mix, its either close to the end, or very close to the end because Ive found the monre you cook a hot pepper the more "hot" leaves it. If I were you I would add the peppers in the secondary, as it has time ro mature more or in the bottles, but let them age for quite a while as in the "lager" range into the 3 to 4 weeks in the bottles.