me gonna brew soon a goijora ale it did come with bag of hot peppers have been reading instruction they do say add them 3 to 8 days before end of second fermetation .now do i just put them in or i need to prepare them first
I would think at that stage there will be enough alcohol to prevent any infection problems. You could pasteurize the peppers and add the peppers and water to the secondary if you are worried about it.
Split peppers length-wise, remove seeds and stems.
Rinse peppers in hot water, drain, then rinse in Star San.
Discard seeds, stems, and peppers.
Whisper the word, "Pepper" over the chilled wort.
But, that's just the way I do it.
As much as I like @old_dawg s answer, I actually like pepper beer. Fiery Helles was really tasty at Surly. . I'm going to vote for a vodka tincture.
I'd skip all the sanitizing steps. Hot peppers are anti-microbial in and of themselves.
The advantage of a vodka tincture isn't sanitation, though - it's control of the level of heat. The variation in amount of heat is huge even within the same type of pepper. If you start with a tincture, you can add it at bottling to really dial in the amount of spice. Otherwise it's a bit of a crapshoot.