I know there's a few threads on here already about adding various flavours, such as elderflower, to brews but I thought I'd ask again as I'm not having much luck introducing flavours to my extract brews.
I tried a 2.5gal of light summer ale to which I added 15g dried elderflower to "steep" (for 15 mins) in the water used to make up the wort. The malt flavour dominates however, barely noticing the elderflower at all.
Then I tried to add coriander to another 2.5gal batch based this recipe http://www.brewuk.co.uk/store/index.php ... summer-ale.
It suggests using 2 tsp coriander seed, presumably for a 5gal batch. I used 1 tsp (for 2.5gal) and brought it to the boil in the water used for the wort. It was probably in there for around 30mins in total.
Again, all I can detect is malt. I used whole seeds and ground them with a pestle & morter to try and get the most flavour possible.
The only sucsessful flavour I've managed to add to a beer was ginger - using 40g of bruised root ginger (in a muslin bag) in 2.5gal. Was pretty nice, like Blanford Fly.
Anyone else experimented with these flavours (not the ginger
)? If so, what quantities/methods have worked for you.Also, getting a heavier, winter brew on the go. Any suggestions for some unique flavouring to add to a small batch of this?
