I just tasted a pale ale with jalapeno that one of my clubmates made. He used 1/2 jalapeno, deseeded and deveined, in secondary, per gallon of beer. It had a notable jalapeno flavor with virtually no heat. At that level, anyone could tell what the additive was and was not offended.
Mr. Gladish is another expert at adding peppers to beer since he won the ProAm at GABF with his Poblano Wit. Very tasty beer.
I use poblanos, which have a distinct flavor and aroma and minimal heat. Three in five gallons, roasted, peeled and seeded, then "pasteurized" in the toaster oven for 15 minutes with low heat. Added to the secondary or to the keg in a bag. I usually have to add a half a habanero to get enough heat to feel it.
How long did the jalapenos sit in secondary?
Thanks for all of the advice.