Home » Forum » favourite Spices in a Mead or spiced ale Register | Login
Subject: favourite Spices in a Mead or spiced ale
Author: brewkid
Jan 31st, 2011
5:04 am
What do you guys like? i'm a sucker for cinnamon and orange. Coffee in porters too.
i'm also looking for mead ideas. what have you done in the past?
Subject: Re: favourite Spices in a Mead or spiced ale
Author: JimRod
Jan 31st, 2011
8:51 am
Rosemary and lemon thyme ale.
Subject: Re: favourite Spices in a Mead or spiced ale
Author: treez
Feb 1st, 2011
1:22 am
Holy crap JimRod, I've always wanted to try rosemary in some of my wines... I wonder if you can get the essence out of pine needles somehow? that would be very interesting as well. but as far as beer goes Vannilla and oak is as far as I have experemented
Subject: Re: favourite Spices in a Mead or spiced ale
Author: nander21
Feb 1st, 2011
1:38 am
Treez
that reminded me of sahti which uses juniper branches for flavoring
http://www.brewingtv.com/episodes/2010/11/17/brewing-tv-episode-24-sahti-throwdown.html
Subject: Re: favourite Spices in a Mead or spiced ale
Author: brewkid
Feb 1st, 2011
1:42 am
I have some juniper berries I wanna try to use.
Subject: Re: favourite Spices in a Mead or spiced ale
Author: Rex_Irae
Feb 1st, 2011
4:38 pm
I think you're better off making a mead, and then blending the spices in.
I've tried one with chamomile and ginger. Mulling spices.
For ales, I've tried the standard orange & coriander; also grains of paradise, cardamom, and clove.
I really like the cardamom, though it's really easy to overdo it.
And I really like the grains of paradise.
Subject: Re: favourite Spices in a Mead or spiced ale
Author: brewkid
Feb 1st, 2011
8:31 pm
Yeah I was thinking mead. how do you use tea? put it in the boil? I imagine it would be gross if you stuck it in during fermentation?
Subject: Re: favourite Spices in a Mead or spiced ale
Author: Rex_Irae
Feb 1st, 2011
10:27 pm
Chamomile 'tea' is actually the dried flower petals. I don't really remember, but I think I added them at secondary.
It took a long time for the flavor to mellow out. Several months.
Spices are like that generally.
These days, I would rather throw a cup in the microwave with a bit of spices, and keep the mead on hand unspiced.
From what I've seen, the yeast has more to do with the character of the mead. I've tried several ale yeasts, white wine yeast, and red wine yeast, and I like the red wine yeast best.
Subject: Re: favourite Spices in a Mead or spiced ale
Author: Rex_Irae
Feb 1st, 2011
10:28 pm
Reminds me though...
I did make a hop tea one time that I added to secondary. That was an ale.

« Back to Forum Index

Add a Reply

You are not logged in

Please login, or if you are not currently a member of Tastybrew.com, consider registering.