I'm going to be brewing a hot pepper beer, either a porter or stout. I want to get some pepper flavor in addition to plenty of heat. I'm thinking either serrano or habaneros, and possibly some anaheims as well to get some more pepper flavor without additional heat.
Would it be better to add the peppers to the boil or should I "dry-pepper" them in the secondary?
Thanks
Would it be better to add the peppers to the boil or should I "dry-pepper" them in the secondary?
Thanks