Randal wrote:
> On Nov 7, 1:13 pm, Bill Velek <billve...@[EMAIL PROTECTED]
> wrote:
>
>>Comments???
>>
>
>
> I messed around with the whole soaking spices in vodka before and
> found out:
>
> a) I had a similar experience with spice clumping &
> b) I could taste the vodka in very small amounts in the resultant
> beer, which was nasty as I am not partial to it.
That's interesting; I'll make it a point to try to see if any vodka
taste is detectable in this batch. I really didn't think that a couple
of ounces of vodka in a 5-gallon batch would be noticeable since most of
it is water and ethanol, and I don't think the rest of the stuff causes
an actual chemical reaction such as causing phenols.
> Soooooooo - what I do, as I recommended here and was callously
> ignored ;-) ...
Heh, heh. There were a lot of suggestions, some of which were
diametrically opposed, so I couldn't take everyone's advice at the same
time. (Yes, I noticed the smiley).
> ... is add a larger amount of the spices with a couple minutes
> left in the boil. By kegging time, the spice balance is perfect in my
> pumpkin ****ter (fairly subtle). ...
The reason I didn't want to add to the boil is because I was afraid of
possibly extracting tannins, and of driving off too much in flavor and
aroma if I boiled too long, or the one hand, or introducing bacteria if
I didn't boil long enough, on the other hand. But since this obviously
works well for you, then I'll give your technique a try on my next batch
of spiced beer.
> ... The spices and amounts I used this year were:
>
> 1tbs + 2tsp cinnamon
> 1tbs + 1tsp fresh ground nutmeg
> 1tsp ground ginger
> 1tsp ground mace
> 1tsp ground allspice
> .5 tsp ground cloves
>
> The beer is awesome and my friends have nearly wiped it out. I may do
> a second batch.
In fact I might even give your recipe a try. Was that for a 5-gallon
batch? ... and what style of beer did you use as a base?
Thanks.
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