Heya all, I'm working on a winter warmer that has cinnamon and nutmeg in it. The recipe calls for the two spices to be crushed and added to secondary. I just racked to secondary after sitting in primary for two weeks. What I'm unsure about is how long to keep the brew in secondary. I know you want it in there long enough for the spices to work, but I want the yeasties to still be alive so I can bottle carb. Any suggestions?
On a more general note, what are the pros/cons to adding spices to secondary rather than adding them at the end of the boil? This is my first time to use a secondary so the concept is new to me.
On a more general note, what are the pros/cons to adding spices to secondary rather than adding them at the end of the boil? This is my first time to use a secondary so the concept is new to me.