Using brown sugar/adding adjunct extract when bottling
Posted: Wed Nov 02, 2011 9:36 pm
This is several questions all wrapped up in one, sort of like a cheesy cosmic burrito of knowledge or lack thereof:
Any advantages/disadvantages/precautions to using brown sugar to prime with instead of traditional corn sugar? What flavors will it produce in juxtaposition to the corn sugar?
I'm thinking about adding some homemade vanilla extract to a few bottles of the dunkelweiss I've got fermenting currently when the time comes, I know you can use a pipette to do so, but I'm not sure how much to add to each bottle? I don't want to to dominate the flavor profile, but a nice hint would be nice.
I did my research before I stepped out on a limb with this dunkelweiss when it came adding some adjunct spices to the recipe. It's an all-grain clone of Edelweiss Dunkel Weissbier, and I added some cardamom, cloves, and cinnamon hoping this will accent the existing inherent flavors. I erred on the side of caution when doing so, because from what I've read you can over-spice a beer quite easily. I also read that if you aren't satisfied w/ the amount of flavor contributed to the beer when you sample it before bottling, there's a way to make up for it by coming up with a homemade spice tea of sorts, and then adding a little bit to each bottle. Anyone have experience doing this? I'm not sure how concentrated the tea should be, and beyond that, how much to add to each bottle. Any advice in this regards is highly appreciated.
Any advantages/disadvantages/precautions to using brown sugar to prime with instead of traditional corn sugar? What flavors will it produce in juxtaposition to the corn sugar?
I'm thinking about adding some homemade vanilla extract to a few bottles of the dunkelweiss I've got fermenting currently when the time comes, I know you can use a pipette to do so, but I'm not sure how much to add to each bottle? I don't want to to dominate the flavor profile, but a nice hint would be nice.
I did my research before I stepped out on a limb with this dunkelweiss when it came adding some adjunct spices to the recipe. It's an all-grain clone of Edelweiss Dunkel Weissbier, and I added some cardamom, cloves, and cinnamon hoping this will accent the existing inherent flavors. I erred on the side of caution when doing so, because from what I've read you can over-spice a beer quite easily. I also read that if you aren't satisfied w/ the amount of flavor contributed to the beer when you sample it before bottling, there's a way to make up for it by coming up with a homemade spice tea of sorts, and then adding a little bit to each bottle. Anyone have experience doing this? I'm not sure how concentrated the tea should be, and beyond that, how much to add to each bottle. Any advice in this regards is highly appreciated.