I've been searching the forums and can't seem to find a definitive answer so I figured I would ask for opinions.
In some cases I would like to add spices like vanilla beans, whole allspice, cinnamon sticks, orange zest, etc.
My concern is about introducing contamination. I could soak the stuff in Starsan but I'm afraid that will screw up their flavor and introduce starsan where it doesn't belong.
I could boil things but I'm concerned about leaching away the flavors (especially of vanilla beans and citrus zest) or boiling off the oils and aromatics.
I also don't know whether I should add it in primary or secondary. My impulse is to add it in primary while the fermentation is going great guns. The theory being that if there is a large population of yeast in there they might not leave room for undesired microbes.
I have similar concerns about using oak chips. Those I suppose I could boil but am concerned again about extracting too much flavor.
Basically the question is: How do I add stuff to concoctions without contaminating it?
Thanks.
In some cases I would like to add spices like vanilla beans, whole allspice, cinnamon sticks, orange zest, etc.
My concern is about introducing contamination. I could soak the stuff in Starsan but I'm afraid that will screw up their flavor and introduce starsan where it doesn't belong.
I could boil things but I'm concerned about leaching away the flavors (especially of vanilla beans and citrus zest) or boiling off the oils and aromatics.
I also don't know whether I should add it in primary or secondary. My impulse is to add it in primary while the fermentation is going great guns. The theory being that if there is a large population of yeast in there they might not leave room for undesired microbes.
I have similar concerns about using oak chips. Those I suppose I could boil but am concerned again about extracting too much flavor.
Basically the question is: How do I add stuff to concoctions without contaminating it?
Thanks.