Hello, I will be starting Northern Brewer’s Smoke Bomb Imperial Smoked Porter in two weeks. This recipe requires adding two ounces of chipotle peppers after it is racked to the secondary fermentor. My question is about sanitizing the peppers. I am assuming it would be wise to sanitize them in some way. I am just wondering what options are available for doing so?

Soak in some Vodka? Whole or cut up, seems like this would work. Not sure how long to soak, however.

The vodka soak sounds like a plan. I will go with it. Thanks!

I have soaked items in vodka for about 5 days before adding it no problem…pending on how you want your pepper flavors to come out, cutting out the veins and seeds fucuses more on the flavor and a little less on the heat…Tank :cheers: