Working on a Chile Beer w/ homegrown Chilies. Was Curious... I added the de-seeded & split peppers in Secondary, as I would w/ coffee beans, oak, dry-hop, etc. . . Curious on some info on this process, as I was hoping a proper infusion within a week to a week & a 1/2. The peppers used are: 1 Organic-Grown Cayenne 1 Organic-Grown Jalepeno (Heirloom) 1 Organic-Grown Hungarian Wax As of today it is on it's smelling nice & fragrant w/ that "green" aroma that fresh pepper skins have.