How the pepper beer turned out...

I turned the American Wheat brew into a pepper beer, as mentioned in this post.  I ended up priming and bottling it about three weeks ago.

It tastes like flowers.  No, not like hops, the good kind of flowers.  The bad kind like your grandmother's house.  When I blogged about adding cinnamon and vanilla beans to the mixture, I had thought they would impart little if any flavor to the beer.  To the contrary, they were way too much and ended up mixing with the peppers in such a way that the beer smells and tastes like a fresh bouquet of flowers.

On the bright side, some people apparently like that taste.  I brought some over to family members and they liked it, so I left my entire supply there!  As a future brewing note, test any spice combinations before adding them to your brew.

There's a snake in mah boot

Well, replace 'snake' with 'pepper' and replace 'boot' with 'beer' and you'll have the correct topic. :)

I turned my American Wheat into American Pepper Wheat.  Or is it Peppy-wheat?  I ordered a variety of mild peppers, cinnamon, and vanilla beans to put in a mildly spicy holiday beer for Thanksgiving.  I used 4 vanilla beans, 4 cinnamon sticks, and 5 peppers (2 new mexico peppers, 2 chipotle morita peppers, and 1 guajillo pepper).  I wrapped them in tin foil with a few drops of olive oil and water.  I then heated them all up in the oven at 350 to help sanitize and bring out the flavors.  After several minutes of 'baking' I racked the American Wheat to a secondary, and dropped the goodies in.  I know I didn't add much in the way of vanilla and cinnamon, but hopefully the flavors they impart will at least be detectable.  The aroma coming from this mixture as I opened the tin foil, was amazing.

I'm curious how this will all turn out with a light beer like American Wheat.  Maybe I should have used a darker ale like a Scottish Ale, or a Porter?