Adding adjuncts

[tuffty22]

Hi

Is there any rule of thumb for adding adjucts to beer. I cant seem to find any advice on this.

Examples I'm looking for is perhaps adding cacoa nibs to my stout or adding lemon peel to my saison.

Is this purely trial and error ?

[6470zzy]

I add cocoa nibs to my secondary after soaking them in rum. Any citrus peel or zest I add at flameout. I am certain that there will be many opinions, this is only what I tend to do.

Cheers

[raiderman]

I add peel a couple of mins before flame out to sterilise but to avoid boiling the oils off. Peel carefully to avoid the white pith as its bitter and don't over use as its surprisingly penetrative. In a blondish ale with belgian yeast I go for half and orange and half a grapefruit peel, thats just right

[tuffty22]

Cheers guys

Any info in terms of how much to add in terms of weight and per litre etc?

[Rick_UK]

Cheers guys

Any info in terms of how much to add in terms of weight and per litre etc?

I think it's just a matter of preference - bit like adding chillies to cooking. The way I judge it is to think about how much I would want to add to a pint to give the desired level of flavour then scale up from there. I recently did a ginger IPA which worked really well on the basis of one thin slice of fresh ginger per pint. You need to obviously think about the intensity of flavour of whatever you are adding and err on the conservative side - if its too much it could ruin your brew.

Rick