I know I can find this on HBT but wanted to canvas those brewers whom I know and trust.
I added spices to only one beer (one of my first, extract batches) and I don't remember how it turned out (yeah, yeah, I know: take good notes all the way through).
What are people's preferred methods of adding spices?
- into the boil? If so, when?
- steep in vodka to extract flavors and then add to keg/bottling bucket?
- rack to secondary and throw the spices in there?
- other methods?
Thanks!
zest of tangerines?
Eric Franklin said:
My gut is telling me either too similar or citra will overpower ginger taste. I think the most you can hope for is the zing *feeling* from the ginger like ginger tea; don't know if you'd really *taste* the ginger. I think a hoppy rye IPA is delish; why add more of anything?
Eric Franklin said:
Thanks! I think I'm going to throw my spices in for the last 10 minute of boil and then, if the flavor i want still isn't there, at the end, I will steep the same spices in vodka and throw it into the keg after fermentation until I get the desired taste...
Eric Franklin said:
This calls to mind with a question. I'd like to spice my rye pa. I'm thinking ginger, but don't know. I'm using citra hops and don't know if the flavors go. Ideas?
Not sure if this is spices, but I steeped some dried cranberries and raisins in mezcal and threw just the rehydrated berries in secondary for a cider I did. REAL smokey out of the keg, but matured quickly after resulting a nice smokey flavor.
I've also added mint to a saison, again in secondary.