I just kegged a milk stout intended to be served at a holiday party in a little over a week. I had originally intended to add some spices at kegging - perhaps vanilla extract, nutmeg, cinnamon. Does anyone have any experience with spicing a milk stout like this? I've only ever spiced one beer before and followed instructions to a tee. I'd take a risk here but I don't want to ruin a beer a week before a party.
Thanks for your help!
Thanks for your help!
