On pg 160 of New Brewing Lager Beer, Noonan writes:
This sounds great, right? Nice aromas and you don't have to rack it off or pull out a hop sack! And being fermentable, it can clean up acetaldehyde and diacetyl. It's Reinheitsgebot and won't dilute the beer.
I totally want to do this with my upcoming 2-row/Liberty SMaSH. But the book doesn't detail where or when to add it, just post-primary. I want to naturally carbonate in the keg, so I'll probably lager the beer for a few weeks, then add the tea and keep it at (winter) room temp for a couple more. Any glaring flaws with this plan?
A hop extract can be made by steeping aroma hops for ten minutes or more at pH 5.5 or above in four fluid ounces of wort per each half ounce of hops. An extract is usually added post-primary, so that none of it is lost in the hop and trub residue, and the aroma is not scrubbed out during primary fermentation. [...] Overall, aroma from an extract is milder, spicier, and less grassy/weedy than that derived by dry-hopping.
This sounds great, right? Nice aromas and you don't have to rack it off or pull out a hop sack! And being fermentable, it can clean up acetaldehyde and diacetyl. It's Reinheitsgebot and won't dilute the beer.
I totally want to do this with my upcoming 2-row/Liberty SMaSH. But the book doesn't detail where or when to add it, just post-primary. I want to naturally carbonate in the keg, so I'll probably lager the beer for a few weeks, then add the tea and keep it at (winter) room temp for a couple more. Any glaring flaws with this plan?