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Old 04-15-2010, 06:06 PM   #1
zahrndt_usmc
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Jan 2010
Camp pendleton
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So I have a random question, I am designing a recipie for a winter spice beer. What will add more cinnamon flavor to my beer, cinnamon sticks or ground cinnamon? Also if anyone has any recomendations or tips for a winter beer that would also be appreciated as well.



 
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Old 04-15-2010, 09:50 PM   #2
malkore
 
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i like sticks just because its easier to remove.

either way, make a 'tea' out of your herbs and add it to secondary. too much gets lost during primary...the co2 carries off all those volatile aromatics in the spices.


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Old 04-16-2010, 12:36 AM   #3
wyzazz
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Aug 2009
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Sticks for the same reason as above. Where you at on Pendleton, I was in Camp Horno my whole time there.
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Old 04-17-2010, 12:55 PM   #4
zahrndt_usmc
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Jan 2010
Camp pendleton
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Thanks for the advice, Ive never thought about making a tea out of it or that the co2 would carry off the flavor, I thought I was supposed to add it in at the end of the boil. I appreciate it. Also Im on mainside, in the 15 area, been here since 08.

 
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Old 04-18-2010, 05:04 AM   #5
BeerPressure
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May 2008
Dunkirk, NY
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I have used ground cinnamon in my christmas spice ale before. I think it was added at 5 minutes left in the boil.

 
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Old 04-18-2010, 05:14 AM   #6
Gremlyn
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Mar 2009
San Diego, CA
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Powder will lead to acridity in the taste after some aging, go with sticks.
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Old 04-18-2010, 05:56 AM   #7
Chipman
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Feb 2010
Jackson, WY
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I'd say sticks also. Go easier on the clove if you're using it, last batch i made just tasted like nasty old cloves. Simmered the mix for 45 then added post boil. 2ndarying with tea sounds soooo much better
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Cooking with beer? Been doing it for years.
Add it to the food? I'll have to try it sometime.

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Old 04-18-2010, 04:13 PM   #8
Gremlyn
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Maybe try infusing bourbon with the spices and adding that. Then you can control how much you add very easily AND you get the delicious bourbon flavour.
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Old 04-21-2010, 07:18 AM   #9
zahrndt_usmc
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Jan 2010
Camp pendleton
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Bourbon to beer? honestly i cant even wrap my mind around how that would taste. Are there any examples of that out in the commercial world, cause wisky and bourbon normally make me gag. again thanks for this awesome advice! Just cracked open my first homebrew that I made now, tastes amazing (thank you john palmer!)

 
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Old 04-21-2010, 10:51 AM   #10
KingBrianI
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May 2008
Durham, NC
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I made a winter spiced ale where I soaked the spices in dark rum before adding to secondary. The rum compliments the beer very well. I've had a judge comment that it tastes like rum cake in a bottle.


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