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General Category => Ingredients => Topic started by: andrew on June 29, 2011, 06:52:33 PM

Title: Smoked Peppers
Post by: andrew on June 29, 2011, 06:52:33 PM
I'm putting together a recipe for a hickory smoked pepper beer. I would like some opinions on where you think the peppers should be added primary or secondary or a little in both? My original thought was close to the end of boil put some in then see how hot it is when putting it in the secondary and maybe add more then. The peppers are more smokey then hot. Thanks for the advice.
Title: Re: Smoked Peppers
Post by: jeffy on June 29, 2011, 07:29:18 PM
I use them in the secondary or in the keg.  There is no danger of contamination if you have smoked them, but if you want to make absolutely sure, stick 'em in the toaster oven at 200 for 15 minutes.  I usually drop them into the keg in a large tea ball suspended from the lid with dental floss.  They tend to clog up the dip tube if you throw them in loose.
Title: Re: Smoked Peppers
Post by: tom on June 29, 2011, 08:30:15 PM
I like to make an elixir by soaking the peppers in some vodka and add to taste in the secondary.
Title: Re: Smoked Peppers
Post by: andrew on June 30, 2011, 01:34:21 PM
Thanks to both of you! They are hickory smoked cayenne peppers so they do have a little heat even though they are labeled as mild. Took a bite of one a while back because they smell so good, it had a little warmth and tasted like I sucked in a bonfire's worth of smoke... Good stuff.