AQUILAS
Well-Known Member
For those of you who like to spice up your brews from time to time, do you like to use ground or whole spices?
If you use ground spices, do you find that it settles out into the trub after a while?
If you use whole spices, do you crush them coarsely and then 'dry hop' in the primary?
I'm making my christmas old ale next week and I'm trying to figure out the best way to use cinnamon, nutmeg, and ginger.
If you use ground spices, do you find that it settles out into the trub after a while?
If you use whole spices, do you crush them coarsely and then 'dry hop' in the primary?
I'm making my christmas old ale next week and I'm trying to figure out the best way to use cinnamon, nutmeg, and ginger.