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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

Reply to
Maskim Xul
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For the most aroma and flavor, add them raw. There's not much, if any chance of infection in the secondary due to the alcohol content and pH.

Raw.

--------->Denny

Reply to
Denny Conn

Hi Todd,

This seems like an interesting venture, and I would like ya to keep us updated with the results. I'm not quite as schooled in brewing as many of the others here, I like what I brew, and I drink it down, ahhh.

I am an experienced cook, and spicy BBQ is my field of expertise. Let me share some insight on the pepper for you. From what I could determine in your post, the 1 gallon batch with the steamed peppers; these peppers were whole? This would definately be indicative of the pepper taste, with no zest.

The firm green part is the flavor of the pepper itself. The membrane on the inside is where the heat comes from. There are arguments that its the seeds, but I wont deliberate there. If you sliced the peppers as you propose to in the second attempt, you will definately enjoy both the pepper taste and the heat.

Peppers are tricky little buggers though. One can be quite mild, while the next has ya calling 911. Its kinda touch and go to get the right amount of heat. I use habaneros in my BBQ sauce/marinade. One way to tell how HOT you want the batch to be is to cut all the peppers up, mix them up in a bowl. Take a cup of warm water, and add a tabespoon of this mix to it. Refrigerate a few hours, and taste the broth. Hot enough? Too hot? Need more? Repeat, adjusting accordingly.

Hope this helps ya get the control on the pepper part, wish I had more to offer on the brewing part, but I'm just a novice there....

Jerry

Reply to
JerryK

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