New answers tagged flavor
Go with the tea. You'll extract the flavor and sanitize the chamomile.
Adding something like fruit introduces additional fermentable sugar to the process. If you do that at bottling time, you may run a risk of creating "bottle bombs". So the sources i've read suggest doing that in a secondary, with the same controls as for a primary fermentation (an airlock or something equivalent).
I've only experienced it through a brewing buddy of mine. He used it to 5% of the total fermentables, the results were lack luster. It almost gets entirely fermented out so much of that character is lost. And then you're only using a small percentage of it in the final product anyway. The best way to get some tequila flavor is to add some at bottling. ...
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