I'm planning on brewing a double batch of (sort of) Baltic Porter tomorrow, been inspired by something Tony did with
chucking some oak chips into the cube... but I also want to put some hazelnut/nutty flavour in there as well.
What I'm not sure of, (did a search but didn't find the answer I'm after) is when to add the essence? Into the cube or after
fermentation has finished? Also any personal experience with the amount to use would be most welcome.