Tabasco, Hot sauce... Can you brew with it?

[sam_outt]

I want to make a porter with a burning mouthfeel. Like the one you have when eating chili. Can you brew with for example tabasco sauce? Pros and cons?

If it is totally a no no, then what would you suggest instead? Throwing some fresh jalapenos to boil?

Thanks for any help and cheers!

[Kevin58]

I have never done it myself but I have read many articles about using chili peppers. Here is a BYO article:

https://byo.com/article/turn-up-the-heat/

[jomebrew]

You want to feel the burn, add ghost peppers at flameout.  1 pepper in 5 gallons should be enough cut into strips and put in a hop sack. Taste after fermentation is done. Still not hot enough?  Add one to the fermenter, sliced again.  Check again in a day. Keep checking until the heat is there.

Tabasco has a a lot of vinegar and which may be good in a red beer but to get the heat would take a lot of tabasco.  There are Tabasco chili peppers that are super hot too but don't tastes like the sauce, just give the heat. 5-10 would be close to enough to get the heat.