I'm in the middle of doing a Honey Basil Ale right now. Will be adding some fresh basil with 5 min left in the boil. I guess I need to screen the basil out of the cooled wort as I'm pour into my bucket. What you guys think?
Herb Question
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mathin
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I did an oregano pale ale last year. It turned out pretty good. I added about an ounce of fresh oregano along with the late hop addition, then added a few large sprigs of oregano to the primary about 1 week before bottling. Definitely had a good herby nose. Something I'll try again someday.
I'd second the suggestion to "dry hop" with some more basil.
I'd second the suggestion to "dry hop" with some more basil.
mathin
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If I were doing it, I'd probably use one good sized bunch of basil for a week or so. If you are planning on using a secondary I'd do it there ... if not, throwing it into the primary would be fine.
If you are interested in more ideas on using herbs in brewing, check out this book on growing your own ingredients: The Homebrewer's Garden: How to Easily Grow, Prepare, and Use Your Own Hops, Malts, Brewing Herbs
If you are interested in more ideas on using herbs in brewing, check out this book on growing your own ingredients: The Homebrewer's Garden: How to Easily Grow, Prepare, and Use Your Own Hops, Malts, Brewing Herbs
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