How to prep fresh spices???

[DrummoRC]

I am brewing a pumpkin ale and good fresh ingredients make the the beer - right?

So I bought fresh nutmeg - cinnamon sticks and ginger! sounds good right?

But how do I prep these ingredients? Grind them up and throw it in the boil? Also want to add these to the secondary fermentation.

I have basic idea but looking for more experienced advice - so please shared your approach!




currently brewing 5/18
Hefeweizen WLP380
and
Pale Ale US04 and Cascade and Amarillo
in Frementation
APA US05 and Summit\Saaz\Hallertau

 

[DrummoRC]

Come on gang no one uses fresh ingredients?

Thanks anyway


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[govner1]

I ice the ginger into quarter size pieces just prior to addition, the cinnamon sticks I break into small pieces and I use a mortar & pestle to grind the other spices.


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[lawlslawls]

I would think that the heat from the boil would quickly degrade the quality of both the ginger and the cinnamon. I would add them to either primary or secondary fermentation. I like to prepare fresh ginger by grating it.

 

[DrummoRC]

Thanks - I ended up using a coffee grinder for nutmeg and put cinnamon stick into boil whole - it desolved - ginger sliced little pieces and allspice powder - all I put into the boil.

Plan to do the same in secondary! Probably use my tea ball to put it in.





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[DrummoRC]

This batch ended up being a spice beer! I did not balance the spices! Very much a nutmeg and ginger beer - got mixed comments! Either you love it or hate it!