Forgot to make tinctures ... fastest way to prep to add spices to keg?

[seilenos]

It wasn't as much "forgot" as kept pushing it off.

I just started cold crashing my winter warmer in prep for kegging and realized I need to finally deal with the spices.

It is a 5 gallon batch and I am supposed to add a quarter teaspoon each of clove, cinnamon, and nutmeg.

I was considering boiling water for a bit to drive off DO and then use my french press to steep the spices for 15 min in 4 or 8 oz before adding them to the keg just before racking.

I'm also supposed to add 4 oz of pomegranate juice at that time, too, so I didn't know if it would be better to use that in some way as part of this process (eg, warm it up (but not to boiling) and use it to steep).

 

[Zanatrik]

So, take this with a grain of salt because I only just started brewing this year, but I kegged a gingerbread stout a few weeks ago and added spices to the priming sugar boil.

I did a tincture but decided I needed more spice flavor when preparing to keg so I added a bit more in the priming sugar. I read conflicting opinions on the subject (no surprise) but I think it worked out well enough for me. If I did it over again I might have aged it longer to allow the spices to seep in more thoroughly, but the flavor was better than after the initial tincture taste.

 

[seilenos]

I decided to do a "cold brew" of sorts and let the spices soak in 6 oz of pomegranate juice in the fridge for two days before being strained and adding 4 oz to the keg prior to racking. The 2 oz left behind were to keep the spices that settled in the jar out of the keg.

A little less than a day after racking and sitting on 30 psi has resulted in something that is quite promising. It has a little bit of sharpness which I am hoping will settle/age out.