adding spices in the keg
I need to add a bit of clove and coriander seed to 5 gal of heffe. The yeast I used gave me zero clove flavors and I also never put coriander seed in the boil.
Having never spiced a beer post fermentation, I was wondering how much clove to add to get a very slight flavor. I figured those who have made spice beers could extrapolate a guess for slight flavor.
I also need to add coriander, and usually in 5 gal I've used .5oz in the end of the boil. Think I should add .5 oz to the keg too, or more/less?
I would use sightly less than would normally have been added to the boil. I would not add it directly to the secondary. Boil a 'tea' with the spices, strain it and add the water to the secondary.
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