Treating peppers for cold side usage

[hotwatermusic]

I would like to use some hot peppers in a beer and was wondering if anyone has any experience using a tincture method and how the flavors and heat convey thru the process. I have access to habanero, ghost, and seven pot peppers and would like to use them cold side. However if the results with a vodka tincture are somehow lessened I would probably just use them as a whirlpool addition. Thanks.

 

[thedevilandgod]

We used ghost peppers at the brewery for a “pilot” project. I’d recommend splitting it up into 3-4 batches for secondary and a low side on one, high side on the last, and a middle ground on the other one (or two). What’s the fun of Homebrewing without experimentation?

 

[thedevilandgod]

We also stupidly left the ghost peppers in the kegs when we put them on tap. The “mild” one became very very spicy after a week in the keg!