Originally Posted by Boardshortbrews
My ideas about how to do that? When to add sage? I'd like to put in fresh organic sage, thoughts? I'm under the impression that I should add the sage on during the second fermentation process....?
Treat it like you would hops, a dry hop addition as you move it to secondary fermentation will give that crisp/fresh taste, whereas adding it during the boil will give you a more mellow-cooked quality.
Use sage in a dish when you cook it, and in another fresh as a garnish and you'll know what I mean. It's up to you what effect you want from the sage, both ways are "right".