Careful what you wish for: I added what I thought was just a dash of dried cayenne pepper to my brew, and the spiciness went through the roof! The same amount in food would be rather mild, but after weeks of infusing in the liquid, the pepper released all its potent fire! I think less is more, and perhaps it would have been wiser to put the pepper in secondary rather than primary fermentation.
you used a portion of OLD yeast, shoulda used a whole New Packet and fermade O for the best results.. soon as you said a Gram.3 of USED yeast, I knew it was going to stall... and here you are..Also putting the pepper in Conditioning instead of Primary, would also have helped due to the possible interference to the yeast in Primary
Thanks for the update ! :)
Careful what you wish for: I added what I thought was just a dash of dried cayenne pepper to my brew, and the spiciness went through the roof! The same amount in food would be rather mild, but after weeks of infusing in the liquid, the pepper released all its potent fire! I think less is more, and perhaps it would have been wiser to put the pepper in secondary rather than primary fermentation.
Good advice! Thank you!
you used a portion of OLD yeast, shoulda used a whole New Packet and fermade O for the best results.. soon as you said a Gram.3 of USED yeast, I knew it was going to stall... and here you are..Also putting the pepper in Conditioning instead of Primary, would also have helped due to the possible interference to the yeast in Primary