Any ideas on how much vietnamese mint to use

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Permalink Reply by Tom C on January 16, 2014 at 1:29pm

No idea at all!

But let us know how you go as I was thinking similarly for a wit beer.

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Permalink Reply by Jamie McQuillan on January 16, 2014 at 7:55pm

Sure will. Could be a while, brew # 2 on the list but I am waiting for some new gear.

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Permalink Reply by Crusader-Rob on January 16, 2014 at 2:49pm

Interesting, you could try e mailing garage project? they may give you a steer on how much?

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Permalink Reply by Jamie McQuillan on January 16, 2014 at 7:56pm

Yes, they are next on my list. 

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Permalink Reply by Nicholas Jones on January 22, 2014 at 1:42pm

Vietnamese mint is strong, you can pull flavour compounds out easily in cold beer, already carbonated. Try it, it only takes a few minutes to infuse (just pour yourself a beer, any beer, and throw a handful of leaves in there, you will be pleasantly surprised). I wouldnt boil it, just dunk it in the fermenter to taste before bottling/kegging. Ive done it in a porter in the past with nice results.

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Permalink Reply by Jamie McQuillan on January 22, 2014 at 8:21pm

Hey thanks. I was starting to reconsider using it this time, but that's a great idea. I might bottle most of it without and then infuse a few litres at the end. 

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Permalink Reply by Julian Melville on February 3, 2014 at 7:39pm

Not much, that stuff has a big kick to it. I've been pondering the same thing though. Vietnamese mint and some kaffir lime leaves maybe?

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Permalink Reply by Jamie McQuillan on February 3, 2014 at 7:56pm

Like Nicholas Jones suggested I tried infusion ( 5 min with one small fresh leaf) in approx 100ml of 8wired Farmhouse that I was drinking (it's great and didn't need it but....). This added a noticeable but not over powering vietnamese mint flavour and aroma, but also some bitterness to be careful about. Could make or ruin a beer if over done. 

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Permalink Reply by Peter Smith on February 3, 2014 at 9:21pm

man that farmhouse is good....

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Permalink Reply by Julian Melville on February 3, 2014 at 9:36pm

Interesting. It's a really unique flavour, that's for sure. I'd be keen to try it out in a Saison as well, I've got a plant out the back and only ever use it in hot & sour soups.

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