Aniseedish Stout

[PieOPah]

It has been way too long since I last brewed (and I dunno why since I Have so much free time on my hands). The weather has been awful so no real excuse not to.

Anyway, I was considering making a stout. Something that I Have been planning to do for a long long time is make use of the huge fennel plant we have growing in the back garden. So, I am planning an aniseed stout.

Has anybody tried fennel before? How much do you think would be a good amount to get a pronounced taste? Is it better to crush the seed? Is it better to have a fresher seed or a more dried seed?

Basically what would be the best way for me to get the best flavour for this beer? I want a nise obvious taste.

Thanks,
Pie

[PieOPah]

Guess I can just chuck loads in there. Being a stout it will need quite a lot anyway to get the taste through

[steve_flack]

Aniseed is the one flavour in drinks I really loathe. When I was a student all it took was some b*stard to add a dribble of pernod to a punch and it was undrinkable.

[PieOPah]

Not tempted to do a mini mashed versionjust to test it out...remember the dried fruit ?

Yeah, I remember the dried fruit I think I have only every had 1 batch of beer that was so bad I had to throw it out....

I love aniseed and one thing that I have found with strong flavours is that they do mellow out after time. I personally don't really go for the mini mash idea. I'd be gutted that I only had a small amount when it turns out amazing. If it fails then I'd just drink it anyway

[Frothy]

try aniseed balls at the end of the boil?

[mixbrewery]

Star Anise will give better results than fennel seeds.
Visit any decent Chinese foody store or trek to your local Chinatown area.