Bradyevenson
Member
I'm curious about the process of adding flavors to secondary fermentation. I've done dry hopping which has worked out fine, but I tried to add toasted coconut and the ale soured. I toasted the coconut in the oven and then poured it straight into the fermenter. I've seen some people say to boil it before adding to the fermenter because boiling sanitizes everything. They also say to add the water since it has some of the flavor that just got boiled. Does adding this water have an effect on the final OG? How much water is being used in a circumstance like this?
I have a chocolate milk stout in primary right now and I've toyed with the idea of adding cinnamon sticks to secondary. Should I boil the sticks before I use them? If I drop them in without boiling will potentially spoil the beer?
I have a chocolate milk stout in primary right now and I've toyed with the idea of adding cinnamon sticks to secondary. Should I boil the sticks before I use them? If I drop them in without boiling will potentially spoil the beer?