Help needed with when to add spices

There are two ways you can add spices: end of boil and post fermentation (like a dry-hop). Both have asvantages and disadvantages.
Adding in the boil is quick, clean, and near-instant. I also, think heat extraction vs. alcohol extraction puts a more tangible flavor in the beer, but that could just be me. It is however, non-adjustable.

Adding after fermentation allows you to taste along the way and pull the spices or bottle/keg the beer when you’ve got the flavor you want. This is invaluable if you’ve never brewed the recipe before. However, it takes longer, and can open the risk of contamination or oxidation.

Personally, I use both for different styles. I have brewed a good deal with spices and would give you the following tips:
1. Less is more! Always go on the lower end. Trust me. A beer with a ‘hint’ of something is preferable to a spicy mess.
2. Use quality spices. I believe that when brewing, technique and procedure are much more important than ingredient selection. This is the exception. Don’t skimp on spices. Get the best quality you can find. You WILL taste the difference.
3. If you are using ‘baking’ spices (vs. ‘cooking’ spices), a little vanilla always seems to help smooth out the other spices.

Good luck!

 

Spice beers ...Great for 1 gal batches...except for chiles

 

I add spices near the end of the boil. I have also dry spiced in the keg to increase the levels after they faded in a very old Old Ale (think Winter Warmer).

 

I've done both with good results.

Second the ( use just a little), statement. More, with spices is definatly NOT better.

 

I've been very happy with the results from the method Jamil Zainasheff uses for his beers in Brewing Classic Styles. Without the book in front of me the general idea of the method is to add 1/3-1/2 of your total spice blend at or near flameout and then taste the beer after fermentation and all or a portion of the remaining spice blend to taste. I like this method since it helps prevent over-spicing initially. When adding the second addition after fermentation I like to make a spice tea with a few ounces of hot water and adding it all to the fermenter.

 

Also, a side note... be very judicious with the cloves. They can be perceived as a phenolic off-flavor by some even if that flavor is intended to be in the beer. Personally, I omit them from my spice blends, but I enter competitions and don't want to confuse the judges with this flavor.

 

i don't use them in beer, only on ham!

 

Some spices need to be steeped in hot water or boiled to keep them from tasting harsh others do not. Check out some mead making books - I like Steve Piatz The Complete Guide to making Mead but then Steve Piatz is also a friend. If you don't want to spring for the book make a tea out of the spices and try different temperatures (cold water extraction, warm water, hot water, boil) and see what tastes good. You can try adding the tea in the secondary. I have a French Press coffee maker and it is very handy for extracting different flavors. It also works well when I have something like a Bud light around (used for cooking and wife's relatives) - fill the thing with a Bud and your favorite spices of hops, let it sit for an hour or so and see what you have.