Many of the high-gravity commercial beers I taste end up coming off as boozy. What kinds of ingredients or processes will limit this flavor? I want to brew a big beer, perhaps in the 1.100 ...
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) ...