Last weekend i brewed a Belgian hibiscus pale ale.During the boil i added 2 oz. at 10 minutes left and did not get any color what so ever.Now my plan is to make a tea and add that to my priming sugar before bottling,how much to use?,how much is overkill?.I want the color and flavor and some aroma but i do not want a tart aromatic bomb that kills every other note.What would be a happy medium?
Hibiscus tea or dry hop for color in beer?
- Thread starter JBOGAN
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