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This table gives some suggestions based off of what has worked for MTFers and commercial breweries. It is not a completely exhaustive list, and you are encouraged to add your experiences and experiment outside of this list. Before using anything, be sure that it is safe to use and does not pose a health risk. Parts of some plants which have other parts commonly used for spices as well as plants similar to those used as spices can be toxic (e.g. Rhubarb leaves, parts of elderberry plants, some varieties of juniper).
*Do you have some input from your experiences brewing sour herb/spice/vegetable beers? Please add your thoughts in [https://www.facebook.com/groups/MilkTheFunk/permalink/1180046298690249/ this MTF Facebook thread]!.* We've presented this table in units of g/l. To help those who are metrically challenged, follow [https://www.google.com/search?q=oz%2Fgal+to+g%2Fl&oq=oz%2Fgal+to+g%2Fl&aqs=chrome..69i57j69i58.2626j0j7&sourceid=chrome&es_sm=93&ie=UTF-8 this link] to convert to oz/gal
{| class="wikitable sortable"
| Vanilla || Whole pods || || || || Rare Barrel Home Sour Home
|-
| Basil || Fresh leaves || 01.2 oz5 g/gallon l || Secondary || 1-2 weeks <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1180046298690249/?comment_id=1180085695352976&offset=0&total_comments=1&comment_tracking=%7B%22tn%22%3A%22R%22%7D Todd Stephens in the Milk the Funk Facebook Spice/Herb/Vegetable discussion]</ref> ||
|-
| Tea || Dried leaves || || || ||