Subject: Pepper Beer
Date: 1992-04-21 15:01:59 GMT
I would suggest adding the pepper as late in the process as possible.
Long ago I made a hot pepper mead. I put the peppers (crushed red) in
the boil at the start. I cooled it and pitched it. Talk about a slow
start! There was no krausen for the first 3 or 4 weeks. My theory is
that there were only a few yeast cells that could stand up to the
anti-biotic properties of the hot peppers and it took them that long
to take over the must.
Were I you, I'd roast the peppers and try either dry-peppering in the
secondary or the bottles themselves (smile when you drink that beer).
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