I see this question asked on several forums but never a good answer. Granted, heat is a suggestive thing but surely someone has an exact number of peppers in mind that would add the "right" amount of heat without overpowering.
I'm looking to make a chocolate stout and thinking of adding 10? habanero peppers to the fermentation bucket after fermentation stops. Leave for one week then move to my corny keg. This is for 5 gallons of chocolate outmeal stout.
If you've ever had habanero sculpin (Ballast Point), my goal is something just a little less hot than that and it would be perfect.
I'm just thinking of soaking the peppers (split, leaving seeds in) in vodka 24 hours before adding to a meshbag before adding to the bucket. Thoughts?
I'm looking to make a chocolate stout and thinking of adding 10? habanero peppers to the fermentation bucket after fermentation stops. Leave for one week then move to my corny keg. This is for 5 gallons of chocolate outmeal stout.
If you've ever had habanero sculpin (Ballast Point), my goal is something just a little less hot than that and it would be perfect.
I'm just thinking of soaking the peppers (split, leaving seeds in) in vodka 24 hours before adding to a meshbag before adding to the bucket. Thoughts?