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View Poll Results: What is the best way to add spices?
Dry spices, last 5 min. of boil 10 52.63%
Dry spices, at flameout, let seep 1 5.26%
Boil spices, add "tea" at flameout 1 5.26%
Boil spices, add "tea" to secondary 4 21.05%
Dry spices, add to secondary 3 15.79%
Voters: 19. You may not vote on this poll

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Old 10-01-2009, 09:38 PM   #1
Jun 2008
South County, RI
Posts: 69

I'm brewing a spiced winter ale this weekend and have never used spices before.

I assume the last option is not recommended due to the possibility of infection, but I added it anyway.

Thanks in advance.
Little Rest Brewing Company

In the Bucket:
Saugatucket Stout

In the Bottle:
Devil's Leap Belgian Dubbel
New England Cider
Various meads

In the Keg:
Belgian Pale Ale

In the Planning:

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Old 10-02-2009, 06:05 PM   #2
Oldsock's Avatar
Sep 2007
DC, Washington DC
Posts: 3,237
Liked 256 Times on 169 Posts

For me it depends. If I am brewing a Belgian beer, or anything where I want some complexity from the spices but don't want them to be identifiable I add them near the end of the boil. If I am brewing a pumpkin ale or anything where I want there to be a clean fresh spice contribution I add a spice tea at bottling to taste.

Edit: In making the tea I just steep the ground spices in hot water. No boiling. Then strain with a coffee filter.
Check out The Mad Fermentationist for my adventures in fermentation and my book: American Sour Beers!

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