How to use fig leaves

basszombie666 · Dec 17, 2014

I was listening to a brewing podcast and an emailer said to use fig leaves in a scotch ale that was made. I would like to try it but they didn't go into detail as to how it is done. The only thing said was to let sit in the air (I'm guessing air dry) then dip in star San and add to keg. Has any one done this? Maybe add a little more details.

Talgrath · Dec 17, 2014

Hrrrm, interesting idea of dipping the leaves in StarSan, not sure I like the idea myself though. Personally, I would just use them like a dry hop addition, at that point infection is unlikely in a finished beer and that should give plenty of aroma.

ChefRex · Dec 17, 2014

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BGBC · Dec 17, 2014

Did they go into what kind of flavor it added to the beer?

As a Mediterranean/Middle Eastern plant, not sure how it fits in a Scotch Ale, but hey, why not.

basszombie666 · Dec 17, 2014

Not really it was just a suggestion to the host for his beer. My brother says he extracts the essence from different herbs. He suggested to wash really well. Then break them up in a bag and stick it in like tea. Sounds like good advice might be the way I'm going, unless some one has a better idea. The only other thing I've read about this subject is people who make tea out of the leaves but not for beer.

BGBC · Dec 17, 2014

Various ways to extract and add flavors to beer, and I'm sure I'm missing some here:
- Add to mash
- Add to boil (probably end of boil)
- 'Dry-hop' (dry-herb?)
- Soak in spirits and add herbs (or herbs and spirits) to beer
- Make a concentrated tea and add the tea at bottling

Each method has advantages/disadvantages and probably have better results for different spices/herbs/fruits/veggies/etc.

n3lson1 · Oct 18, 2016

When I dry hop. I usually dunk hops or Rosemary into star san as a precautionary measure incase anything is funky on the bag/hops/hands/etc. I haven't noticed any additional flavors from that amount of star san.