ScruffyBrews
New Member
I brewed a Berliner Weisse this weekend which is currently sat in the fermenter. Half of the batch I will be adding strawberry to in the secondary and the other half I am thinking of adding raspberry and basil.
Has anyone had any experience in adding basil during the secondary and have any top tips? My current thinking is adding 100g of frozen (and defrosted) fruit per 1L of beer and 2g of basil per 1L. To keep the basil as fresh as possible I’m thinking of making a tincture with basil and vodka but would adding some basil to some boiled water be the better route to go?
Any experience any one has using basil added to the secondary would be really appreciated.
Has anyone had any experience in adding basil during the secondary and have any top tips? My current thinking is adding 100g of frozen (and defrosted) fruit per 1L of beer and 2g of basil per 1L. To keep the basil as fresh as possible I’m thinking of making a tincture with basil and vodka but would adding some basil to some boiled water be the better route to go?
Any experience any one has using basil added to the secondary would be really appreciated.
