How do you roast your cinnamon?cheezydemon said:...For cinnamon I have roasted whole sticks and dropped them in the secondary no problem...Go easy on the nutmeg.
homebrewer_99 said:How do you roast your cinnamon?
I have some "gigantic" cinnamon sticks, from Mexico I believe, that are like 1.5 inches across. There are lots of smaller pieces inside so this stick is very dense.
The cinnamon flavor is candy-like, very sweet, but if you chew on the bark it has a different flavor, much like the powdered stuff we sprinkle on chocolate, etc.
I agree when that using nutmeg, ginger, and cloves you really want to use them sparingly as they will easily overpower a brews flavor. They also take a long time to mellow.
This is what I have done in the past. A key thing to remember though is to get your desired spice level BEFORE you add your priming solution or the sweetness will throw it off.Soulive21 said:...If you don't keg, you could add it to the bottling bucket...
I was just wondering how much to "burn" them...I didn't want to end up with cinnamon flavored charcoal. Thanks....cheezydemon said:I would roast them in the oven at 350 for 15 minutes or so. Another interesting way is to grill them until you get a few black spots. Cinnamon responds really well to being a little bit burnt. I would remove the grate or do it over your turkey fryer burner, holding it with tongs or a skewer, because a grill grate typically has lots of nasties on it. I suppose you could broil it too.
Soulive21 said:I've made one beer that was spiced. My method was making some spice tea and adding it to the keg. That way I had control and no aroma was lost. It was one of the best beers I've made so far. If you don't keg, you could add it to the bottling bucket...
Duffey said:Yeah that looks like a smart way to do it. I want to be careful not to end up with an overly spiced beer.
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