Timing Of No Chill Wit Spice Addition

[lock]

I have assembled a vast menagerie of grains and spices and soon will enter the Mysterious World of Wit.

So a question for you No Chill Wit Brewers, the spices are usually added late in the boil, is it better to add to the cube or keep it in the kettle?

My current thinking is to add coriander, orange zest and chamomile when I whirlpool.

 

[technoicon]

heaps of reply's here!! lol

i'd probably put them in the boil just to kill any germs but have not done anything like this be for. so hopefully someone else can help.

it might kills some flavours that your after though.

 

[mikk]

I've always added to the boil. Herbs and spices added to cubes just doesn't seem right to me, & may add some excess/weird flavours if left there too long...

 

[Nick JD]

My best Wits have had zero spices and oranges and stuff in them.

2c.

 

[Dave70]

Steep the spices in a little good vodka for a week or so then add it to the secondary.
Better to add a little less than you think then adjust to suit - once it's in, that's it, and know ones coming back for a fizzy glass of chamomile.

 

[mje1980]

I've only made one wit, but it turned out great. I no chill, and i just added to the boil. All i did at cubing time was let the orange peel and chamomile ( think i put a bag in ) stay in the kettle. No special treatment. Like i said, it turned out great. From memory i used wy3944 wit yeast. I think the yeast makes a big difference.

 

[lock]

My best Wits have had zero spices and oranges and stuff in them.

2c.

you mean no spices or orange peel at all?

This is a pretty lightly hopped style, so do you change the hopping to compensate?

Cheers.

 

[Nick JD]

you mean no spices or orange peel at all?

This is a pretty lightly hopped style, so do you change the hopping to compensate?

Cheers.

There is no bitterness in the spices, and the hops in my Wits are only there to provide bitterness (I go for 15 IBUs) - so no change.

I've had better success adding the orange and corriander at the end of the fermentation. Found that "cooking" leads to ham and celery.