Recently I had a homebrew beer with infused basil. I was wondering what you thought was the best and easiest way to do it. I'm kind of new to the homebrew thing so here is what I've heard suggested..
-Add an oz of basil to the wort last five minutes
-Boil an oz of basil making a tea, the add to fermenter
Could you boil the basil with the priming sugar and add before bottling?
If added in last 5 minutes, do you leave the leaves in the fermenter? Should leaves be cut up or whole leaves?
-Add an oz of basil to the wort last five minutes
-Boil an oz of basil making a tea, the add to fermenter
Could you boil the basil with the priming sugar and add before bottling?
If added in last 5 minutes, do you leave the leaves in the fermenter? Should leaves be cut up or whole leaves?