Comments on: When should I add extra ingredients to my home-brew beer?

By: fratermus

fratermus — Thu, 05 Nov 2009 18:25:59 +0000

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 :

By: Rocco Tool

Rocco Tool — Thu, 05 Nov 2009 18:12:59 +0000

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.

By: Great Lakes Libations

Great Lakes Libations — Thu, 05 Nov 2009 18:00:59 +0000

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