Dry Spicing

[mdd134]

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?

[Ó Flannagáin]

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

[bsay]

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!

[Lerxst]

Tincture FTW~!!

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.

[christo]

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.

[Ronthered]

I added Corriander to a secondary once, but not in the keg.