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General Category => All Grain Brewing => Topic started by: BrewBama on November 02, 2014, 06:01:07 am

Title: Spiced Winter Ale - when/where to add spices
Post by: BrewBama on November 02, 2014, 06:01:07 am

I've heard some who've brewed Spiced Winter Ales add the spices to the kettle at flame out so they steep while cooling the wort then remove them prior to racking to a fermenter. ...and I've heard some add the spices to the primary fermenter and let them steep during the fermentation.  ...and I've heard some add the spices to a secondary and let them steep for a month or so after primary fementation.  ...so, which is it? What do you do when you brew a Spiced Winter Ale?

Title: Re: Spiced Winter Ale - when/where to add spices
Post by: yso191 on November 02, 2014, 08:54:19 am

I have used this resource in the past: https://byo.com/equipment/item/1928-brewing-with-spices-techniques

Note the link to the spreadsheet detailing when to use each type of spice.

Title: Spiced Winter Ale - when/where to add spices
Post by: BrewBama on November 02, 2014, 01:25:09 pm

Quote from: yso191 on November 02, 2014, 08:54:19 am

I have used this resource in the past: https://byo.com/equipment/item/1928-brewing-with-spices-techniques

Note the link to the spreadsheet detailing when to use each type of spice.

Excellent resource. Interestingly, some of the conflicting advise above comes from BYO. LOL