Anyone know how much mint extract to use in place of a specific quantity of fresh mint? How much extract = an once of fresh mint? I have a chocolate stout in primary fermentation. The recipe calls for 4 ounces of fresh mint (crushed) to be added in secondary fermentation. I'd rather use extract, because I don't want leaf material in the final product. For quality control I don't really want to put the mint in a muslin or gauze bag, because I don't plan to stir the beer in secondary, and I don't think I'll get the circulation required through the bag. It might make some bottles more minty than others. Problem is I can't figure out how much extract to use in place of the fresh mint. I have searched this forum, and found a suggestion for ½ ounce, in presumably a 5 gallon batch, which seems like a lot to me. I think I would rather err on the side of less mint than more. If the beer turns out to be a chocolate stout with a faint mint flavor I can handle that. if it turns out to be an Altoids with a hint of chocolate I won't be happy. Suggestions? Anyone used mint extract before?