steve_at_rosebay
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- Dec 5, 2013
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Hi everybody. This is my first post on the forum but I have been reading a lot of other posts and getting great tips and information.
I have been looking through a lot of posts trying to see if someone already asked the same questions but I didn't find an answer that fit my situation. So here goes.
I am brewing a beer with a few spices I haven't tried before. I'm not sure how much to use or when to add them. It's going to be a 6 gallon batch. The spices I'm adding are Nutmeg and Vanilla beans.
How much nutmeg should I use to get more then a hint but still not overly present? Should I add it to the boil? At what time?
Same with the vanilla.
Also, I'm going to use an Apricot purée in secondary but how long should it be on the purée in order for the fruit flavor to get into the beer? 2 weeks maybe?
Thanks in advance.
Sent from my iPhone using Home Brew
I have been looking through a lot of posts trying to see if someone already asked the same questions but I didn't find an answer that fit my situation. So here goes.
I am brewing a beer with a few spices I haven't tried before. I'm not sure how much to use or when to add them. It's going to be a 6 gallon batch. The spices I'm adding are Nutmeg and Vanilla beans.
How much nutmeg should I use to get more then a hint but still not overly present? Should I add it to the boil? At what time?
Same with the vanilla.
Also, I'm going to use an Apricot purée in secondary but how long should it be on the purée in order for the fruit flavor to get into the beer? 2 weeks maybe?
Thanks in advance.
Sent from my iPhone using Home Brew
