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If it is boiled, last minute tops, just enough to sterilize it. My recommendation is to add it after the fermentation is completed, before bottling/kegging. If you do add them at the end of the boil, I'd probably multiply the quantity by 1.5x or even 2x. With lemongrass, I get more aroma than I do flavor. the key is to crack the lemongrass before using ...



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