Posted 13 September 2019 - 11:55 AM
Posted 13 September 2019 - 01:54 PM
Edited by LeftyMPfrmDE, 13 September 2019 - 01:54 PM.
Posted 13 September 2019 - 02:30 PM
Yea, light is better in my mind.
Not sure if you're doing commercial set up, but I like adding spices to rum or bourbon and dosing that in my spice beers.
Posted 13 September 2019 - 08:32 PM
2/3 of the spice in the boil and 1/3 in secondary. Keg and let it sit a month or two to mellow out some.
Edited by StankDelicious, 13 September 2019 - 08:32 PM.
Posted 15 September 2019 - 06:51 PM
I hear you. I don’t just brew beer for me tho.
No offense intended. Just being a smart a$$.
Posted 16 September 2019 - 07:44 AM
I made a pumpkin ale and also a Christmas beer with Cinnamon. I think in those days I was using secondaries so I would use about 1 tbsp of the spice and add it to something like Captain Morgan (in a small bowl with a lid), shake it up and add it to the secondary and then transfer. Now I guess I would try to get it into the keg when the beer was transferred. I haven't made anything with a spice in it for quite some time.
Posted 16 September 2019 - 04:12 PM
Posted 16 September 2019 - 04:29 PM
I brewed the first of these spiced beers today. It’s a blueberry peach cobbler inspired beer. A little cinnamon, lactose, and vanilla. I got some 65 brix blueberry juice concentrate and 65 brix peach juice concentrate that I will add at the end of the week.
Needs nutmeg and bourbon - since you're doing this...........
Posted 17 September 2019 - 12:50 PM
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