I’m brewing a pumpkin beer and plan on adding some pumpkin pie spice during secondary fermentation. I’ve never added a spice or anything other than sealed packages of hops directly to the carboys during fermentation. Is there anything I need to do to the actual spice to prevent contamination or can I just use a sterilized measuring spoon and add it directly in?
I’ve read that some people soak in vodka before hand but I’d rather not do that if it isn’t necessary.
I’ve read that some people soak in vodka before hand but I’d rather not do that if it isn’t necessary.