So, I was given a bunch of advice about it in a prior thread. Most people said to add an ouch with about five to ten minutes before flameout. Question is- do I put the basil in a grain bag or just leave it in the wort and then into the fermenter? If I just put it in a grain bag, when do I take it out?
I'm guessing that I would just leave it in up until bottling, right?
I'm guessing that I would just leave it in up until bottling, right?
