I have been home brewing for about 10 years now, and have had a couple of chili beers. how is this done? should the peppers go into the bottle and bottle condition, or could i throw the chilis in the secondary? i dont want to do it in the boil because i dont want to loose any heat from the chili. any help would be great. also, should i used fresh chilis or will dried be ok? i only ask becaus i want to do a ghost pepper beer and fresh pods are a bit pricy to get in western washington.