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3 improved layout. correct numbering
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I've made a witbierWitbier with tangerine peel and coriander. Though Randy Mosher's Radical Brewing suggests chamomile as a good "secret ingredient" for witbiersWitbiers, I didn't have any on hand when brewing, so i missed my chance to add it to the boil (and i'veI've wondered how well the taste and aroma would persist anyway).

So now i have a few options:

  1. Add it directly to the secondary (akin to dry hopping), maybe after a little boiling to avoid introducing bacteria
  2. Make some chamomile tea and add that at bottling
  3. Make a spice potion with vodka or the like, and add that at bottling time

The question: which is most likely to impart the best taste and (secondarily) aroma? And how much would you suggest for a 5 gallon batch?

I want it to still taste like beer, not chamomile tea, but i'dI'd like to impart a reasonable amount of flavourflavor to the result.

 

Concerns I respectively have for the the above options are:

  1. I'm not sure the essence will get released without boiling.
  2. I've seen other recommendations for this, with some complaining the result was too strong.
  3. I've seen one opinion elsewhere that this spice potion approach doesn't wind up producing much flavourflavor.

I've made a witbier with tangerine peel and coriander. Though Randy Mosher's Radical Brewing suggests chamomile as a good "secret ingredient" for witbiers, I didn't have any on hand when brewing, so i missed my chance to add it to the boil (and i've wondered how well the taste and aroma would persist anyway).

So now i have a few options:

  1. Add it directly to the secondary (akin to dry hopping), maybe after a little boiling to avoid introducing bacteria
  2. Make some chamomile tea and add that at bottling
  3. Make a spice potion with vodka or the like, and add that at bottling time

The question: which is most likely to impart the best taste and (secondarily) aroma? And how much would you suggest for a 5 gallon batch?

I want it to still taste like beer, not chamomile tea, but i'd like to impart a reasonable amount of flavour to the result.

 

Concerns I respectively have for the the above options are:

  1. I'm not sure the essence will get released without boiling.
  2. I've seen other recommendations for this, with some complaining the result was too strong.
  3. I've seen one opinion elsewhere that this spice potion approach doesn't wind up producing much flavour.

I've made a Witbier with tangerine peel and coriander. Though Randy Mosher's Radical Brewing suggests chamomile as a good "secret ingredient" for Witbiers, I didn't have any on hand when brewing, so i missed my chance to add it to the boil (and I've wondered how well the taste and aroma would persist anyway).

So now i have a few options:

  1. Add it directly to the secondary (akin to dry hopping), maybe after a little boiling to avoid introducing bacteria
  2. Make some chamomile tea and add that at bottling
  3. Make a spice potion with vodka or the like, and add that at bottling time

The question: which is most likely to impart the best taste and (secondarily) aroma? And how much would you suggest for a 5 gallon batch?

I want it to still taste like beer, not chamomile tea, but I'd like to impart a reasonable amount of flavor to the result.

Concerns I respectively have for the the above options are:

  1. I'm not sure the essence will get released without boiling.
  2. I've seen other recommendations for this, with some complaining the result was too strong.
  3. I've seen one opinion elsewhere that this spice potion approach doesn't wind up producing much flavor.
2 improved layout. correct numbering
source | link

I've made a witbier with tangerine peel and coriander. Though Randy Mosher's Radical Brewing suggests chamomile as a good "secret ingredient" for witbiers, I didn't have any on hand when brewing, so i missed my chance to add it to the boil (and i've wondered how well the taste and aroma would persist anyway).

So now i have a few options:

  1. Add it directly to the secondary (akin to dry hopping), maybe after a little boiling to avoid introducing bacteria
  2. Make some chamomile tea and add that at bottling
  3. Make a spice potion with vodka or the like, and add that at bottling time

The question: which is most likely to impart the best taste and (secondarily) aroma? And how much would you suggest for a 5 gallon batch?

I want it to still taste like beer, not chamomile tea, but i'd like to impart a reasonable amount of flavorflavour to the result. As

Concerns I respectively have for #1, i'm not sure the essence will get released without boiling. I've seen one opinion elsewhere that the spice potion approach (#3) doesn't wind up with producing much flavor. I've seen other recommendations for #2, some complaining the result was too strong. above options are:

  1. I'm not sure the essence will get released without boiling.
  2. I've seen other recommendations for this, with some complaining the result was too strong.
  3. I've seen one opinion elsewhere that this spice potion approach doesn't wind up producing much flavour.

I've made a witbier with tangerine peel and coriander. Though Randy Mosher's Radical Brewing suggests chamomile as a good "secret ingredient" for witbiers, I didn't have any on hand when brewing, so i missed my chance to add it to the boil (and i've wondered how well the taste and aroma would persist anyway).

So now i have a few options:

  1. Add it directly to the secondary (akin to dry hopping), maybe after a little boiling to avoid introducing bacteria
  2. Make some chamomile tea and add that at bottling
  3. Make a spice potion with vodka or the like, and add that at bottling time

The question: which is most likely to impart the best taste and (secondarily) aroma? And how much would you suggest for a 5 gallon batch?

I want it to still taste like beer, not chamomile tea, but i'd like to impart a reasonable amount of flavor to the result. As for #1, i'm not sure the essence will get released without boiling. I've seen one opinion elsewhere that the spice potion approach (#3) doesn't wind up with producing much flavor. I've seen other recommendations for #2, some complaining the result was too strong.

I've made a witbier with tangerine peel and coriander. Though Randy Mosher's Radical Brewing suggests chamomile as a good "secret ingredient" for witbiers, I didn't have any on hand when brewing, so i missed my chance to add it to the boil (and i've wondered how well the taste and aroma would persist anyway).

So now i have a few options:

  1. Add it directly to the secondary (akin to dry hopping), maybe after a little boiling to avoid introducing bacteria
  2. Make some chamomile tea and add that at bottling
  3. Make a spice potion with vodka or the like, and add that at bottling time

The question: which is most likely to impart the best taste and (secondarily) aroma? And how much would you suggest for a 5 gallon batch?

I want it to still taste like beer, not chamomile tea, but i'd like to impart a reasonable amount of flavour to the result.

Concerns I respectively have for the the above options are:

  1. I'm not sure the essence will get released without boiling.
  2. I've seen other recommendations for this, with some complaining the result was too strong.
  3. I've seen one opinion elsewhere that this spice potion approach doesn't wind up producing much flavour.
1
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What's the best technique to add chamomile?

I've made a witbier with tangerine peel and coriander. Though Randy Mosher's Radical Brewing suggests chamomile as a good "secret ingredient" for witbiers, I didn't have any on hand when brewing, so i missed my chance to add it to the boil (and i've wondered how well the taste and aroma would persist anyway).

So now i have a few options:

  1. Add it directly to the secondary (akin to dry hopping), maybe after a little boiling to avoid introducing bacteria
  2. Make some chamomile tea and add that at bottling
  3. Make a spice potion with vodka or the like, and add that at bottling time

The question: which is most likely to impart the best taste and (secondarily) aroma? And how much would you suggest for a 5 gallon batch?

I want it to still taste like beer, not chamomile tea, but i'd like to impart a reasonable amount of flavor to the result. As for #1, i'm not sure the essence will get released without boiling. I've seen one opinion elsewhere that the spice potion approach (#3) doesn't wind up with producing much flavor. I've seen other recommendations for #2, some complaining the result was too strong.