So we're in the process of putting out our chili pepper beer which is our modified witbier with shata (I think their Sudanese) chili peppers. We're adding the chili peppers into the grundy post-fermentation. Do we do anything to sanitize the peppers (like steep in vodka) or just throw them right in? On the one hand, there's the obvious concerns about contamination. On the other hand, what self-respecting microbe would live on a chili pepper? Any thoughts much appreciated.
David
Dancing Camel Brewing Co.
David
Dancing Camel Brewing Co.
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