Homebrewing - Beer, Mead, Wine, Cider

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A community dedicated to homebrewing beer, mead, wine, cider and everything in between. If it ferments, bring it over here.

Share recipes, ideas, ask for feedback or just advice.

Some starting points for beginners:

Introduction to Beer Brewing

A basic mead primer

Quick and diry guide to fermenting fruit - cider and wine

Brewing software

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Anyone have tips for working with peppers in your brews? (lemmy.world)

submitted 1 week ago by Dogiedog64@lemmy.world to c/homebrewing@sopuli.xyz

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I'm interested in adding some spicy kick to my next brew, and was wondering if anyone had any tips for adding chili peppers to their brews. Currently, I have a bunch of dried Habanero peppers, but I could conceivably go for other ones. Any advice would be appreciated. Cheers!

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[–] alzymologist@sopuli.xyz 3 points 1 week ago

I use peppers for mead a lot. Usual drill: throw them after bubbling slows down or the smell will bubble away.

A couple of good, ripe habaneros is good for 5L. Don't use scorpions, they add sting but no other flavor, while habaneros are quite flavorful.

Capsaicin does not have any notable effect on yeast, it's neurotoxin, after all.