I have a recipe in front of me for a Saison of the spicy variety. It calls for the addition of one Jalapeno pepper, seeds included. First off, I do enjoy a fair amount of spice (far more than anyone I know or eat with regularly would enjoy), and one jalapeno that the recipe calls for seems sort of weak for my tastes, hence the inclusion of habaneros should I decide to get squirrely on my limits as a mortal.
My question is, will the addition of these peppers have adverse reactions on the yeast? Since yeast is a living organism, and the spicy defenses of these peppers are genetically engineered to fight off threats, will the spice hurt the yeast growth/fermentation?