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Old 03-03-2011, 08:07 PM   #1
ziggy13
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Default Too many cinnamon sticks?

I think I added too much cinnamon to my brew. I made an Allagash Belgian Wit clone out of Sam Calighones book Extreme Brewing.

We added 11g of Cinnamon sticks for 5 minutes at the end of the boil. Now there is a slight "bitter bite" and I think it's the cinnamon. It's not terrible, but it's noticable. Is there anything I can do to counteract that, like adding some sweetness to it?

Local homebrew store told me to just add sugar in the secondary, but I don't think I like that idea.

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Old 03-03-2011, 08:13 PM   #2
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Yeah adding sugar in the secondary is the same as when bottling, the leftover yeast will just eat it up and may dry the beer giving a more pronounced bitterness.

What about a vanilla bean pod? It may improve the "bite" but that is just off the top of my head so don't shoot me!

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Old 03-03-2011, 08:16 PM   #3
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I'm not sure why cinnamon would taste bitter. How long ago did you brew this? My concern is it really isn't bad, just not done yet.

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Old 03-03-2011, 08:22 PM   #4
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Its just green, let it sit a month and then try it.

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Old 03-03-2011, 08:24 PM   #5
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I've brewed with cinnamon once before but I only put in 2 tsp of crushed. I also added 3 vanilla beans when I did that and it turned out good, so maybe run with kevins idea? It's also hard to judge the final beer before its primed and conditioned, so maybe bottle it and it might mellow out a bit.

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Old 03-03-2011, 08:51 PM   #6
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It's still actually fermenting...I only tasted the wort before we added yeast and it had a slight bitter bite...that's the only way I could describe it. I also added 13g of bitter orange peel and 13g of crushed coriander seed which were both pretty much double what the book called for, the rest of the recipe was exactly what the clone recipe called for.

I guess I should wait and taste the finished fermenting beer before I make any decisions and if it's not too bad maybe just let it age for a month in the keg.

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Old 03-03-2011, 08:54 PM   #7
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Quote:
Originally Posted by ziggy13 View Post
I guess I should wait and taste the finished fermenting beer before I make any decisions and if it's not too bad maybe just let it age for a month in the keg.
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Old 03-03-2011, 08:55 PM   #8
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Quote:
Originally Posted by hudsonj6 View Post
Haha...yeah I know what the wort tastes like doesn't really count...it's just really odd because I have never tasted anything like that before and I make it a point to taste through every step of the way...grain, hops, wort, uncarbonated beer etc...
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Old 03-04-2011, 12:22 AM   #9
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Quote:
Originally Posted by ziggy13 View Post
It's still actually fermenting...I only tasted the wort before we added yeast and it had a slight bitter bite...that's the only way I could describe it. I also added 13g of bitter orange peel and 13g of crushed coriander seed which were both pretty much double what the book called for, the rest of the recipe was exactly what the clone recipe called for.

I guess I should wait and taste the finished fermenting beer before I make any decisions and if it's not too bad maybe just let it age for a month in the keg.
Aaah, yeah doubling the called for spices in just about any kind of recipe may give you some "powerful" sensations!

WOW

It looks like this one is gonna need to sit for a while!
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Old 11-11-2011, 01:38 PM   #10
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I just brewed my Christmas Ale... a stout with brown sugar and cinnamon (1 stick per gallon). the boil reeked up the entire neighborhood with cinnamon (last 10 minutes) and the wort tasted extremely bitter. After 1 week in primary, it is tasting DELICIOUS.. strong, but not at all overbearing, cinnamon. Looks to be becoming my best spiced ale yet.

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