This is related to a previous question I asked when I wasn't as clinically insane as I am now. Allow me to explain: A couple of months ago, I came upon Stone brewery's Crime and Punishment beers where they aged two of their ales on the world's hottest chili peppers. They were delicious, but disappointingly, they were underwhelming when it came to spicy heat. I expected to cough, hiccup, and possibly even visit the ER after hearing what they put …

I've brewed a simple base ale recipe. It's fermenting happily. I want to add Chile Peppers to the beer to make a spiced ale. I'm not looking for something with a lot of heat, but I do want some flavor in the back of my mouth. My thought is to buy 5-10 dried peppers, freeze them to break down the cells, then put them in the secondary, sampling it until it tastes right. I have two questions. First, has anyone …

I would like to have a hot peppered ale from extract batch. I won't be able to make an all grain, what style do you recommend? How should I add the peppers, in secondary or primary, or into the bottle?

I'm making a chili beer tonight. Is there any sort of extraction that needs to happen, or is just adding the chili (I'm gonna puree it) enough? I'm thinking of adding a habanero (or a half of one) during the boil, and then something else in secondary. Is there any difference about when you add it?

This is a question that will combine your knowledge of food, chemistry, and beer. Spiciness is measured in Scoville Units. Basically: In Scoville's method, an alcohol extract of the capsaicin oil from a measured amount of dried pepper is added incrementally to a solution of sugar in water until the "heat" is just detectable by a panel of (usually five) tasters; the degree of dilution gives its measure on the Scoville scale. Thus a sweet pepper or a bell pepper, …