I'm brewing up 10 gallons of an Oatmeal Stout for the holidays and want to 'spice' it up a bit.
I want to use the following spices, but unsure of how much to use:
Cinnamon - amount for 10 gallons?
Nutmeg - amount for 10 gallons?
Vanilla - I used this in a burbon porter before using whiskey to extract the scraped vanilla from the beans.
Anyone have a preference on when to add the spices? 5 mins, flameout?
Thanks in advance!
Originally Posted by buzzkill
that first wave of yeast are like the landing at Normandy. but they clear the way for the second,third wave to plant the flag. its all good.