Originally Posted by DonnieZ
So when I compiled my ingredients, I have the curled sticks as you describe.. Is this necessarily bad? Would ground cinnamon work?
What's the downside of the Cassia?
Although they are similar and could be used interchangeably, Ceylon cinnamon tastes better, more subtle and fragrant. I'd say cinnamon powder would be fine, particularly if you know it is made from real
Ceylon cinnamon. Powder flavors faster as it disperses more quickly, so be careful how much you add.
I'm leaning toward adding the cinnamon and ginger at the very end of the boil to keep those high fragrant notes better. They need some time to extract but boiling excessively changes it into deeper, darker flavors. Perhaps adding them to the fermentor or using a "dry spice" treatment, like dry hopping, in addition to the boil.
The beer changes quite drastically over time. It's gorgeous when it's fresh, then mellows and enriches into a different species while aging. I brewed it in February and now 7 months later, we have 2 bottles left, after we split one a few days ago. The alcohol (8.7%) has become more integrated, and it has the characteristics of a well rounded liquor.