Originally Posted by m1k3
Maybe split the batch in half and "dry hop" with the chamomile
I took my own advice and split a batch of Pale Ale. In 2.5 gallons fermeted with T-58 Belgian Strain, I added 5 chamomile tea bags (from Peet's Coffee and Tea) in the fermenter after primary fermentation ended for 4 days.
People loved the belgian pale ale but the chamomile could not be distinguished from the yeast (T-58) and hop character (East Kent Golding).
I think chamomile is fairly subtle in a beer with this much character.