When should I add extra ingredients to my home-brew beer?
I want to experiment a little with regular homebrew beer kits by adding different ingredients, like coffee, fruits, chili and so on. At what point in the brewing process should I do this? During primary fermentation? At the priming stage? Help please.
Non-aromatic additions can be made at flame-out or thereabouts.
Aromatic additions or fruits are probably best added in secondary so the delicate volatiles are not carried away by the CO2 outgassing in primary.
Also, not boiling fruit avoids pectin haze.
That’s a tricky question….but the short answer is, you typically add ingredients to the wort just before the primary fermentation. The long answer is, it kinda depends on the ingredients – for example, if it’s something sugary (i.e honey) then there’s a good chance the yeast will break down the sugars into alcohol and the honey flavoring will largely be lost.
My advice is to do some online searches and find out what other more experienced brewers do…and sometimes, it just comes down to trial and error. Good luck!
_
References :
http://www.GreatLakesLibations.com
The Source for Food & Drink in The Great Lakes State
Comment by Great Lakes Libations — November 5, 2009 @ 1:00 pm
Try adding the flavor before boiling the wart, like when you add grain flavors. Steep it in 160 degree water for a half hour before the brewing process.
Adding the flavor during primary fermentation will result in a much stronger flavor, with unpredictable results.
Homebrewing is all about experimentation and it will take a few batches until you have it perfected.
References :
Homebrewing expert with years of experience.
Comment by Rocco Tool — November 5, 2009 @ 1:12 pm
Non-aromatic additions can be made at flame-out or thereabouts.
Aromatic additions or fruits are probably best added in secondary so the delicate volatiles are not carried away by the CO2 outgassing in primary.
Also, not boiling fruit avoids pectin haze.
References :
Comment by fratermus — November 5, 2009 @ 1:25 pm