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Corny Keg Secondary
For many, brewing a special holiday beer includes adding a little spice to the recipe. One thing I know is adding the spice to the mash, if you're brewing with grain. I've tried this method and it really provides a deep spice flavor but probably no aroma. Simply put the spice in with the grist, or perhaps as a later addition to the mash as is often done with darker specialty grains. Do you think this is effective? What are some essential different ways to add flavorings to your brew?
I have added spices during the mash, adding fresh during the boil, and once in a while adding more to the secondary.
Another great method is to plan ahead and make a potion/elixer/tincture. Same thing with different names. Simply add your desired spices to a jar with a liquor such as brandy or vodka or rum (depending on what would best compliment the beer), and keep the jar someplace warm and dark for 1-2 weeks. Preferably 2 weeks. Then, add this elixer to your brew at the bottling stage.
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