jigidyjim
Well-Known Member
I'm going to do some sort of white ale / witbier next. It'll probably be loosely based on Belgian Wit from Extreme Brewing but I think I'm going to add a few more spices, like Grains Of Paradise and perhaps some vanilla, and cinammon. Actually, I really want to make a Sam Adams white ale clone but not sure how much of all their spices to use (on their site it says they use orange and lemon peel, dried plum, grains of paradise, coriander, anise, hibiscus, rose hips, tamarind, and vanilla).
But at any rate, my main question is - after I put the various spices in (probably put in at flame out, then let sit for 15 min before wort chilling) - do I strain them out through my strainer when I put in the fermenter, or do i try to get them all in the fermenter?
All in the fermenter might be hard, I use a strainer to strain out most of the hops, so I guess I'd have to use a hop bag this time. But the recipe in Extreme Brewing says to "leave solids in the kettle" - thought I'm really not sure if that includes the spices or not...
Thanks!
But at any rate, my main question is - after I put the various spices in (probably put in at flame out, then let sit for 15 min before wort chilling) - do I strain them out through my strainer when I put in the fermenter, or do i try to get them all in the fermenter?
All in the fermenter might be hard, I use a strainer to strain out most of the hops, so I guess I'd have to use a hop bag this time. But the recipe in Extreme Brewing says to "leave solids in the kettle" - thought I'm really not sure if that includes the spices or not...
Thanks!