New answers tagged stuck-fermentation
How did you add the jelapeno? It might be that the plant matter is causing the extra dissolved items in the beer. I had a maroela beer that was at 1.015 when I added the maroelas. The beer ended up at 1.028 just because of the plant material.
There are two reasons I can think of: Capsaicin from jalapenos killed your yeast. If it can do that to yeast in baking, why not in beer? Required concentration would be high, but we don't know yours. Or maybe something else killed it? High gravity is not from fermentable sugars. To test which one is the case, take a big amount of baking yeast, a cup or ...
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