We are about to scale up a pilot recipe to the 20bbl system and wanted to see how people are adding chili peppers and nibs to a fermenter?
We will be unitanking this batch until it is kegged off.
We were going to add both nibs and peppers after crashing the yeast out and keeping them there until we get the flavor we are looking for (hopefully within a week).
Any last minute advice for how to get them to circulate in the beer (we may recirc like we do for a dry hop if we are crunched for time) without plugging up any ports? We are assuming we will need to put them in a bag of some sort as they wont crash out like hops? Any last minute advice (deseed the peppers?, crush the nibs more? etc)
Thanks!
Brian
We will be unitanking this batch until it is kegged off.
We were going to add both nibs and peppers after crashing the yeast out and keeping them there until we get the flavor we are looking for (hopefully within a week).
Any last minute advice for how to get them to circulate in the beer (we may recirc like we do for a dry hop if we are crunched for time) without plugging up any ports? We are assuming we will need to put them in a bag of some sort as they wont crash out like hops? Any last minute advice (deseed the peppers?, crush the nibs more? etc)
Thanks!
Brian
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