Wait, does yeast break down capsaicin? That doesn’t make sense to me since I make a lot of extremely spicy fermented, hot sauces, and they don’t lose their heat.
I don't buy it either. I've had tons of chile beers and they are typically spicy. I once made a habanero stout and that thing was undrinkably spicy for years.
With water and salt? That should be lactic acid fermentation by bacteria, no?
Could be, it is open air for atleast an hour or two so it could be either, especially since I faintly smell alcohol sometimes. Does adding salt always mean lacto bacillus?