Peregris

Recipes 

I'm brewing a spiced winter ale this weekend and have never used spices before.

I assume the last option is not recommended due to the possibility of infection, but I added it anyway.

Thanks in advance.

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Little Rest Brewing Company

In the Bucket:
Saugatucket Stout

In the Bottle:
Devil's Leap Belgian Dubbel
New England Cider
Various meads

In the Keg:
Belgian Pale Ale

In the Planning:
Saison
IPA

Oldsock

Recipes 

For me it depends. If I am brewing a Belgian beer, or anything where I want some complexity from the spices but don't want them to be identifiable I add them near the end of the boil. If I am brewing a pumpkin ale or anything where I want there to be a clean fresh spice contribution I add a spice tea at bottling to taste.

Edit: In making the tea I just steep the ground spices in hot water. No boiling. Then strain with a coffee filter.

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Check out The Mad Fermentationist for my adventures in fermentation (cheese, bread, ginger beer plant, and of course plenty of funky beer).