View Full Version : Dry Spicing
09-25-2008, 10:46 PM
Has anyone ever added any spices to a beer that has already been kegged?
I have a saison that is not very spicy at all, and I would like to throw in some black pepper. What do yall think?
09-25-2008, 10:51 PM
I thought about doing it, but never did. I think I may do it with my christmas ale. I don't think it would hurt anything if you tried it though, mdd
I dunno about putting spices (especially black pepper) directly into a keg. It would likely sink to the bottom and you'd get it all in your first pint. Maybe add it in a ball/bag?
I say try it and post the results!
09-26-2008, 10:36 AM
The end flavors will be different depending on how they are used...kettle additions, secondary additions and tinctures will all have their own subtle twist.
09-26-2008, 04:18 PM
Yes, the tincture method works best at this point for the reasons mentioned earlier.
I made a Rosemary ale earlier in the year using sprigs in the boil, but then steeped a second batch in an ounce of vodka for 3 days prior to straining and putting the liquid portion in the secondary. It should work the same way in the keg.
09-26-2008, 06:03 PM
I added Corriander to a secondary once, but not in the keg.
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