Chillies

Discussion in 'General Brewing Discussions' started by 572brewing, Mar 23, 2015.

  1. 572brewing

    572brewing New Member

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    Im looking at brewing a chilli stout & not really sure weather putting the chilli in the boil towards the end or dry hopping type thing in the fermenter is going to be best. I don't want it to blow my head off, but I want to know it's there. Ideas would be greatly appreciated.
     
  2. DanC

    DanC Active Member

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    My recommendation would be to make a tincture or extract by soaking your peppers in some vodka or everclear and add to taste at packaging. You can add heat but it will not mellow out. I made a chili beer over a year ago and it is still way too hot to drink but it works in a beer batter.
     
  3. 572brewing

    572brewing New Member

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    Thanks for that. Someone else suggested the same thing. :)
     
  4. Nosybear

    Nosybear Well-Known Member

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    I usually "dry hop" chilies. Once the beer has finished, stuff the peppers into the secondary fermentor and let them soak until you get the flavor you want. Oh, rinse them in very hot water. I've never gotten an infection by dry-hopping with rinsed peppers but that doesn't mean it couldn't happen.

    I particularly like the results of chipotle peppers in beer. And if you don't want the heat, try using smoked malt and anchos.
     

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