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michaelpeach76 · 09-15-2012, 07:17 PM

I've decided to add spices to my next batch including allspice, nutmeg, and cinnamon. From what I gather...the last 5 mins of the boil would be when to add. Does that sound right? Also, How much should I start with? I figured maybe 1/3 tsp of each...? I want the spices to be subtle as in a hint of them. Any suggestions? Just an FYI I've never used spices before and this is gonna be a 5 gallon batch.

**skeezerpleezer** · 09-15-2012, 07:22 PM

You could make a tincture (add them to vodka for a week or 2) then add to taste at bottling/kegging.

michaelpeach76 · 09-15-2012, 07:29 PM

Quote:

Originally Posted by skeezerpleezer

You could make a tincture (add them to vodka for a week or 2) then add to taste at bottling/kegging.

Indeed... sounds kinda interesting

**skeezerpleezer** · 09-15-2012, 07:32 PM

I do that method often when adding spices to insure I don't overdo it. You can strain the tincture with a sanitized coffee filter prior to adding it so you don't get the spices directly into your beer.

michaelpeach76 · 09-15-2012, 07:46 PM

Quote:

Originally Posted by skeezerpleezer

I do that method often when adding spices to insure I don't overdo it. You can strain the tincture with a sanitized coffee filter prior to adding it so you don't get the spices directly into your beer.

That being said what's your method...adding to your bottling bucket or keg until you're happy with the flavor? How much vodka should be used, and how much of the spices would you add to the vodka?

**skeezerpleezer** · 09-15-2012, 07:59 PM

I would do a few oz of vodka, then maybe 1/3-1/2 tsp each. Start light, maybe add half to bucket/keg then rack the beer onto it, which should mix it. If you want more, add and stir very gently, or if kegging, seal with CO2 and swirl it. Its easy to overdue spices, so start light. If planning to age, they will fade some over time