I have an ale that I have made for years (5 or 10 gals) that uses Jalapeno and Anaheim peppers. I currently use half the peppers in the boil and half in the secondary, but the most difficult thing is getting consistency because of the variance in the peppers from brew to brew. When I read about the use of tinctures in your book, I had the "aha" moment. Can't believe I hadn't come across that as a solution before because I've been talking about this problem for years.
Using an alcohol based tincture seems pretty straight forward here, but if I wanted to elimate the possibility of any ethanol taste from the vodka or bourbon, could I do a water based tincture with the peppers? Not sure if that would even extract the oils I need. And what if I used a whipping siphon with the water? (can you recommend a whipping siphon?)
Also, I'm thinking I would use only the tincture to get the flavor profile I want and not use any peppers in the boil and secondary.
Would appreciate your thoughts here.