Adding spices after the boil

[TechyDork]

So I set out to brew a holiday spices ale, but with a 16 month old I was distracted and didn't add my spices to the boil. Can I add them at kegging? Or when and how would be the best way to add them. Going to add some cinnamon and nutmeg maybe some vanilla bean.

 

[TechyDork]

Vanilla bean will be added to secondary.

 

[Epimetheus]

You could pull a little wort, boil the spices for 10 minutes, then return the spiced wort to the batch.

 

[snowveil]

Adding them at kegging is actually the best way to go. Start with about half of what your recipe calls for and then if you need more you can add it later. Remember, you can always add more, but you can't take the spices out if you've overdone it.

 

[Brewsit]

If you're doing vanilla too anyway, you might consider making a vanilla bourbon (or just buying the stuff, just make sure it's real vanilla bourbon, not imitation), and mix the spices with that at kegging. I did this with a pumpkin pie spice ale that went very well. The spices are pretty prevalent at first but slowly mellow out. It takes care of any issue with dissolving as well, and any concern of contamination with the alcohol level of the bourbon.

 

[bdknuc2]

Makers 46 is expensive but a delicious vanilla bourbon. If you are wanting to go high end this stuff is the best