I just put a Belgian White in the primary this afternoon. The recipe called for half of the coriander and orange peel to be added during the last 5 minutes or so of the brew, and the second half to be added in a secondary after primary fermentation subsides. Any suggestions for how to sanitize the remaining spices so that i can be sure that no nasties get into the fermented brew?
Also, i added half a pound of honey to the brew, which was not in the recipe but i saw the jar in my pantry and got curious. never added honey to any of my beers before, but i was feeling adventurous........we'll see how it turns out.