live plants "herb's"

Brewing processes and methods. How to brew using extract, partial or all-grain. Tips and tricks.

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live plants "herb's"

Postby thebirdman » Sat Aug 23, 2008 8:45 pm

Going to be addind fresh spirment herb to a sour ale reciept....

Any idea's or thoughts on whether to dry it out? grind it up? or place whole and fresh????


Qty???????????????

tkx in advance from those who have tried....

randy
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Postby caughtinamosh87 » Wed Aug 27, 2008 8:08 pm

I recently brewed a porter with fresh mint leaves and used 2.25 oz. Been in bottles for almost 8 weeks and its got a nice mint flavor to it. Not overpowering and not too subtle. Yours may come out mintier (if that's a word) because I also had 2 oz of vanilla extract in it.

I just steeped it whole (no grind, tear, or any other alterations) at flame out for 15 minutes. Just opened the packages, rinsed them, and put them in.
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Postby thebirdman » Thu Aug 28, 2008 4:12 am

I ended up boiling the leaves, cooling, and adding too secondary..let you know this weekend when i keg
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200 gb ide....d/l ide dvd. 19" benq flat panel
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