FirstAidBrewing
Well-Known Member
I am making a winter beer from an older recipe that calls for cinnamon and nutmeg in the secondary. I plan on foregoing the secondary however I want to make sure that my spices are sanitary when I add to the fermenter.
What would be the best way to do this? I'm thinking either make a paste with vodka or do a brief boil of the spices.
What would be best? any other ideas?
-Cheers
What would be the best way to do this? I'm thinking either make a paste with vodka or do a brief boil of the spices.
What would be best? any other ideas?
-Cheers