How best to use Chrysanthemum flower for aroma in a kolsch

[brebersold]

I would like to add the aroma of chrysanthemum flowers to a kolsch. Should I "wet hop" them? Should I dry the flowers then "dry hop" with them? Should I make a tea then add liquid to before kegging? Add to flame out?

 

[MrCrabby]

I wouldn't want to put them in fresh, as they likely have some natural yeast on them. I might think about pasteurizing them and making an extract. Similar to the process of making an "essence" or a homemade body spray.

Call it "Eau de Joy."

 

[brebersold]

Post-fermentation?

 

[Cyclman]

I would add to flameout.

 

[MrCrabby]

Post-fermentation?

That's what I would do. If you add it before fermentation, you will lose a lot of the aromas while the yeast pumps out CO2. Since it's a delicate aroma anyways, you want to give it the best chance to come through.