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Old 07-09-2009, 08:16 PM   #1
vtchuck's Avatar
Feb 2007
People's Republic of Vermont
Posts: 297
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Reading the July / Aug Zymurgy mag, Dear Professor section.

In response to a question, the Professor says he adds a tsp. of cinnamon to all his mashes. I read over his reply a couple of times and he states "cinnamon and other high tannin compounds... help reduce the oxidizing staling process" and seems less certain "that cinnamon or added complex tannins will help stabilize the hop character"

I thought tannins were to be avoided, so I don't quite get this.

Unlike BYO, there doesn't seem to be an online version.

Not sure what to make of this, but I guess I might try adding cinnamon to my next batch and see what happens. Anyone else do this?
"I used to have a drinking problem, now I have a hobby."

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Old 07-09-2009, 08:22 PM   #2
Tonedef131's Avatar
Feb 2008
Fort Wayne
Posts: 1,891
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I have heard Charlie Papazian say he does this as well.

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Old 07-09-2009, 08:28 PM   #3
Mar 2009
Reno, Nevada
Posts: 393
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I'd be too afraid to screw up the flavor. If you mash like everyone else does, there is no reason your beer will end up oxidized. Btw, didn't they finally debunk the hot side aeration recently anyway?
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Old 07-09-2009, 10:08 PM   #4
Aug 2006
Madison, Wisconsin
Posts: 343
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While I've never tried this, there's nothing magical abotu cinammon. It contains antioxidants. You could use vitamin C (ascorbic acid) more effectively because it contains just what you need and none of the flavor.

Not that I'd be concerned about 1 tbsp in 5 gallons of beer anyway.

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