Changes

Spices are commonly added between flameout on the hot side and secondary on the cold side. In order to preserve the aromatic properties of spices, they are generally better added later in the brewing process. They can also be added by preparing tinctures and dosing the beer or by soaking the spices in hot water in a sealed mason jar and then adding the mixture. Both of these methods can help to limit the possibility of microbe pickup from adding spices on the cold side.

'''Decoction''' – A decoction is made of roots, leaves, and berries. simmer these tougher plant parts for 20-40 minutes or more in order to extract their constituents. This higher heat and longer deration gentle boil, helps to extract bittering compounds. The benefits of doing this as a tea extract vs simply adding to the boil is added control and to prevent over bittering/ overpowering flavors