Should I just not use it?
Am brewing right now...steeping.
Was preparing my ingredients for the boil and reading up, and realized I should've used whole (crushed) coriander. Is it futile to try to use the ground? I don't want to end up w/ beer that tastes like hotdogs. Any suggestions for using the ground coriander?
Here's my recipe:
Wheat DME (6lbs)
Perle Pellet Hops
Wyeast Forbidden Fruit
Fresh Orange and Lemon Peel
I'm still pretty new so take this for what it is. I personally don't think I would use ground coriander. Coriander is one of those spices that is tricky. Using it a lot in cooking I've found the ground stuff really makes its way thru the dish. Unless you REALLY like coriander I would be worried about the spice overpowering.
Just my 2 c worth, like I said I'm still fairly new. Perhaps someone else has more experience with ground coriander.
I brew Wit at least once a month. I start with whole coriander, but grind it to near powder with my corn mill. I have gotten a stronger effect than with crushed whole, but no negatives and no "hot dog".
I keep a wit on faucet all the time. I use about .2 oz whole coriander seed that I run through the spice mill until powder. It gets added for the last 5 minutes of the boil along with .5 oz sweet orange zest.
Originally Posted by Yooper
Actually, I'm a middle-aged, petite grandmother. I just look bigger on the internet.
I just brewed a similar wit recipe. I'm still a rookie brewer, only a half a dozen batches under my belt. Did you steep your flaked wheat or mash it. I simply steeped my flaked wheat for 30 mins in 1 gal of water. After the 30 mins I added 2 more gal of water and my LME and proceeded with my boil.
Is this incorrect and will it grossly affect the outcome of my brew. My OG was 1.048.