I am playing around with ingredients and I'm wondering how best to approach this scientifically. For example, say I wanted to try out different combinations of spices, while keeping everything else the same. Say I use 5 one-gallon fermentors. It is recommended that spices are added 5-15 minutes before the end of the boil. Understandably, I don't want to boil 5 separate batches. So how do I go about separating the batches? I could dry-spice, but that wouldn't result in the same flavors as boiling them. The best method I could think of is to boil the spices separately in my kitchen, but I'm concerned that I would be missing out on some of the chemical reactions between the wort and the spices that might contribute to the flavor. What do you guys think?