Touch up my tripel in the keg

Discussion in 'Homebrewing' started by cmac1705, Mar 11, 2012.

  1. cmac1705

    cmac1705 Apr 30, 2010 Florida

    Got a tripel that's kegged and carbed. Tastes great, but it's mostly fruity, not much in the nose, and I want more spice character. I'm toying with the idea of adding coriander and orange peel to the keg (none added during the boil). How might you suggest I do this and in what amounts?
     
  2. LostTraveler

    LostTraveler Oct 28, 2011 Maine

    Maybe crush the coriander and take some of the tripel out and boil it with corander and orange peel, then cool and re-add it to the keg. I just bottled my tripel that was oak aged and added about 1/2 cup makers mark to make it like Allagash Curieux and that is insanely good.
     
  3. cmac1705

    cmac1705 Apr 30, 2010 Florida

    Hmm, why might you suggest boiling the spices in beer? Why not just a minimal amount of water?
     
  4. LostTraveler

    LostTraveler Oct 28, 2011 Maine

    why thin out your beer by adding more water when you can just use the beer you already have a a gravity.
     
  5. cmac1705

    cmac1705 Apr 30, 2010 Florida

    But wouldn't you just volatilize the alcohol by boiling the beer?
     
    kjyost likes this.
  6. Agold

    Agold Mar 13, 2010 Pennsylvania

    Treat it like you are dryhopping. If you are worried about sanitation soak it in vodka, put it in a fine mesh bag and add it to the keg.
     
  7. cmac1705

    cmac1705 Apr 30, 2010 Florida

    I like this idea. And I think crushed coriander and orange peel should be large enough to not seep through stockings.
     
    Homebrew42 likes this.
  8. LostTraveler

    LostTraveler Oct 28, 2011 Maine

    thats why you only take enough out to use, sure you will lose a 12-24 oz of beer but you will be extracting the flavor like tea. I did this when I wanted to have more hop flavor and made a "hop tea" to extract hop oil and worked great.
     
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