Beer Style: Spice, Herb, or Vegetable Beer (21A)
Recipe Type: extract
Yield: 5 US gallons
Most people said to introduce the peppers into the beer as late as possible, so I'm going to just put a slice in a few bottles and see how it goes. This way I don't blow a whole 5 gallons on this little perversion.
Ferment at 50 degrees (primary). Secondary at 45 degrees. At bottling place a piece of pepper in a dozen bottles. Some serranos, some jalapenos and a variety of sizes.
Source: Paul Sherril