Greetings,
Looks like I found the right place, so don't let me down!!! I have started one of my first batches of experiemental brewing... in this case.... a Jalapeno Ale... My plans were to do 2 1 gal batches... I have read articles on the net talking about brewing with peppers, but they didn't go into enough detail for my preference, and to answer this question , I don't think you need to have experience brewing with peppers... One article talked about adding the pepper to the bottle when bottling, and over time it will increase in heat, and at the same time, if you didn't want to go this method, you could add the peppers into the primary.
Batch 1 - Peppers added to primary for a week, the peppers were left whole, steamed for 5 minutes to help sterilize. Great aroma!! I just transfered it to the secondary the other night, and had a little cup to see if I had over done it (1 gal. w/ 10 Jalapeno peppers)... and to my disappointment, there was some flavour of the pepper there, but no heat!
Batch 2 - I havn't started this one yet... The remaining 4 gallons I brewed seperatly, and is ready for transfer into the secondary. My plan was to syphon off 1 gal. and put the peppers in there and let them steep for 2 weeks after the primary fermentation period, and then bottle, but since my first batch doesn't have any heat to it, I want to cut up the peppers before adding to the brew.
This leads me into my first question... If I were to split the peppers, should I cook the peppers before adding to the brew or will it be just fine to sit in the secondary for 2 weeks raw?! I am not trying to get the brew to a rip your face off, peel the paint off the walls hot, but am looking for a little nip.
Some more background information -- I am doing these experiements from kits.. in this case, I am using Coopers Ale, just because its an inexpensive kit, and if I wreck it, I am not out of a lot of money. If I were to make my own wort, this would not be an issue, boil the peppers with the wort.
Now to my second question -- If I were to.. say.. make a Cherry Stout.... again, should I cook the cherries prior to adding to the brew or would I leave them raw?!?! My mom used to make wine before I started brewing, and I never paid attention to what she did with fresh fruit wines, and she has since passed on.. should have thought of this long ago!!
Thanks in advance!
-Todd