Adding Ingredients to Secondary

All good alternatives...pick one : )

 

I like the vodka infusion method the best, I've used it successfully for all different kinds of special ingredients. For multiple ingredients, it might be best to do separate tinctures of each, then you can add as much or as little of each as you need. Otherwise the balance could potentially be off.

 

Oh yes, exactly, just add the liquid and leave the solids behind. Works great for spices like cinnamon or whatever, then it doesn't get clogged up in your bottling tubing or anything.

 

Point of Order ... Mr. Chairman.
Racking to another vessel ... post-primary fermentation ... does not qualify as a 'secondary' fermentation.

A true 'secondary' fermentation occurs in the bottle during carbonation.

 

Such a stickler for the rules.

 

I add things during secondary. For instance, when making my jalapeno porter, I infuse my vodka and then add to the beer ON BOTTLING DAY, which is effectively adding in secondary.

Meow.

 

You can also use other spirits to make your tinctures. I like to use bourbon when I'm making a spice tincture for a stout.

 

I've used tequila in the same jalapeno porter. Can't say I've actually tasted it though since it's only a few ounces in an entire batch. Bourbon would be a very fine selection for anything with vanilla.

 

For any of my darker beers I use bourbon/whiskey to make my tinctures (I've done habenero, cinnamon, vanilla, cacao nibs, etc.) and for my lighter beers I'll use vodka, white rum, or tequila for my tinctures (mainly fruit zests). Add them right at kegging time to taste and it works out very well.

 

How long would you soak the ingredients?

 

Sorry.
Bad habit I picked up from some guy in Indiana.