sanitizing basil?

[mlg5039]

I made a traditional farmhouse saison about two weeks ago. I added a handful of fresh Basil with 3 minutes left in the boil and left the leaves in throughout the chilling. So, I want to "dry Basil" this beer for a few days before I bottle it. What can I do to ensure the Basil is free from nastiest before I throw it in the fermenter.

 

[bigbeergeek]

Check the flavor first before adding it. I'd just do a good washing followed by a 2 minute soak in iodophor or starsan. It's how I sanitized my strawberries for a wheat I did, worked great.

 

[TwoGunz]

I'd be very interested to know how this turns out. I've been pondering a basil beer everytime I cook with it - it smells so good.

 

[redcoat_or_rebel]

i'd be very interested to know how this turns out. I've been pondering a basil beer everytime i cook with it - it smells so good.

+1

 

[mlg5039]

The Basil flavor is very minimal. I just want to add a little bit more and maybe some additional aroma. I will post results.