Author Topic: Spiced Winter Ale - when/where to add spices  (Read 662 times)

Offline BrewBama

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Spiced Winter Ale - when/where to add spices
« on: November 02, 2014, 01:01:07 PM »
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?
“From man’s sweat and God’s love, beer came into the world.” — St. Arnold

Brewed in the Tennessee Valley. Rocket City — Huntsville AL

Offline yso191

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Re: Spiced Winter Ale - when/where to add spices
« Reply #1 on: November 02, 2014, 03:54:19 PM »
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.
Steve
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“Fallacies do not cease to be fallacies because they become fashions.” ― G.K. Chesterton

Offline BrewBama

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Spiced Winter Ale - when/where to add spices
« Reply #2 on: November 02, 2014, 08:25:09 PM »
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
« Last Edit: November 02, 2014, 11:13:46 PM by BrewBama »
“From man’s sweat and God’s love, beer came into the world.” — St. Arnold

Brewed in the Tennessee Valley. Rocket City — Huntsville AL