How do you add secondary ingredients?

Depends...usually in a fine nylon hop bag suspended in a keg with no weights, but ocassionally in a keg to keg randall

Roasted chiles and vanilla hard to beat in a stout

 

You mean vanilla beans soaked in spirits or something else?

 

Hops: Paint strainer bag suspended in the Keg with weight
Coffee: Paint strainer bag suspended in the Keg with no weight
Oak: Paint strainer bag suspended in the Keg with weight (unless it is a sour then it goes commando in the secondary)
Spices: Tea added to keg
Fruit: Commando in secondary

 

This is just wrong! : )

Hops MUST be placed in a neutral fine mesh bag and levitated naturally to maximize glucosides and minimize fluff : )

 

whole beans work just as well.. and you know it's real.

 

Hops go in commando. Keg or Primary.

Fruits go in secondary, and go commando.

I don't do spices, other than coriander, and it gets in the boil.

 

I put all these in kegs with a stainless Braid on the dip tube. Then I can transfer to a clean keg when I'm happy with it.

 

Hops: Commando in primary
Fruit/oak: commando in secondary
Spices: make a tincture, add at bottling

 

coffee is cold pressed then poured in
peppers are either thrown in fresh or dried then thrown in
hops are whole and thrown in
coco nibs are crushed then thrown in
never used hibiscus flowers
basically everything is tossed into the secondary if I want it not to be lost in primary fermentation.
fruit is usually boiled for a couple minutes then thrown in