I've been "experimenting" with various dry herb methods for some cask ales. Has anyone learned or have advice on amounts of herbs to use in a pin or firkin? As you know, once you seal that puppy up there's no going back.
For example, for a pin we're looking at adding fresh kafir lime leaves and lemon grass, maybe a jalepano. I'm trying to calculate how much to add for the volume of liquid.
I'll report back what we do, but curious if others have experience.
For example, for a pin we're looking at adding fresh kafir lime leaves and lemon grass, maybe a jalepano. I'm trying to calculate how much to add for the volume of liquid.
I'll report back what we do, but curious if others have experience.
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