cee3
Well-Known Member
I'll be brewing a strong dark Belgian ale and am considering trying star anise (and maybe some bitter orange peel). I've looked all around for how to use the star anise but got a lot of confusing information as far as quantities and length of boil. I've seen suggestions of teaspoons, fractions of teaspoons, ounces, fractions of ounces, whole stars, multiple stars. And then boil for 30 min or 15 min or 2 min.
I've never even seen star anise. I'm going to take a trip to an Asian food store to see if they have it.
Has anyone used it? If so how did you use it, and how did it turn out? I want to add a subtle anise flavor, something that couldn't necessarily be identified, but that adds some interesting character.
I've never even seen star anise. I'm going to take a trip to an Asian food store to see if they have it.
Has anyone used it? If so how did you use it, and how did it turn out? I want to add a subtle anise flavor, something that couldn't necessarily be identified, but that adds some interesting character.