Is this for beer?

I’ve brewed a lot of wine but chile pepper isn’t something I’ve tried adding yet.

A little goes a long way with any flavor, a single vanilla bean or half a cinnamon stick completely changes the flavor, so the only practical advice I can offer is to start small.

I was wondering about the capsacin affecting the yeast, but plenty of people online are saying they cut the peppers in half and throw them in, and I’ve had any number of spicy brews and wines, so it must not be too much of an issue.