Important Brewing notes:
- Make sure you wash and lightly scrub the peppers, to get any wax or other garbage off of them. Organic peppers, or peppers from your own garden are preferred.
- If you let a few seeds get into your boil, it’s not the end of the world.
- When we make this at Devil’s Gate, we leave about one pepper’s worth of diced pepper flesh in primary for extra flavour.
- If you want to get more spice, you can add one of the peppers at 20, though you’ll lose some of the flavour.
- Primary fermentation should start around 70 degrees, and rapidly rise to approximately 85 over the course of fermentation.
- Once primary fermentation has stopped (about 5 or 6 days), leave your beer alone for 2 weeks to let the yeast clean up the yucky stuff.
- This beer will be ready in 2 weeks after bottling or kegging, and it will be freaking awesome in 3 weeks.
- If you bottle, use one cup of agave nectar instead of corn sugar. If you keg, reduce that to 1/3 of a cup and carbonate to 3 volumes.