pkrath84
Well-Known Member
A lot of threads talk about "dry hopping" ingredients like fruit and spices during the secondary fermentation, which I get. But I also read a lot about flavors aging out over time and lessening or getting lost altogether which leads me to my question:
When adding fruit and spices to secondary, is it advisable to drop them in and leave them in for the long haul when brewing something like an RIS or a Porter for several months? Or is it best to add them closer to the bottling date - say a month to few weeks out?
I ask because I have an RIS that I'm planning out and I'm trying to figure out how to make my flavor additions. I'm looking at splitting my RIS into two batches. Both will have vanilla, and cold brewed coffee additions. They will have different fruit additions:
This is to be used with the Northern Brewer RIS extract with specialty grains kit.
I assume I'll have enough chocolate flavor and mouth feel with my specialty grains, but could this stand to have cacao nibs tossed into the mix?
When adding fruit and spices to secondary, is it advisable to drop them in and leave them in for the long haul when brewing something like an RIS or a Porter for several months? Or is it best to add them closer to the bottling date - say a month to few weeks out?
I ask because I have an RIS that I'm planning out and I'm trying to figure out how to make my flavor additions. I'm looking at splitting my RIS into two batches. Both will have vanilla, and cold brewed coffee additions. They will have different fruit additions:
- Raspberry or Blueberry (puree) (I havent decided which yet)
- Orange (zest) and coriander
This is to be used with the Northern Brewer RIS extract with specialty grains kit.
I assume I'll have enough chocolate flavor and mouth feel with my specialty grains, but could this stand to have cacao nibs tossed into the mix?