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Old 01-04-2011, 10:20 AM   #1
Dec 2008
, Michigan
Posts: 185

I have a question about Coriander as I have not used it in a brew before. A couple friends are coming over to brew a Belgian White PM Kit I picked up from AHS in a while. The recipe calls for 1/2 oz of coriander but stops there. My question is: Should I lightly crush the coriander even though the recipe says nothing of it? The seeds seem whole and uncrushed as is.

Another question is whether or not I should just throw the coriander and bitter orange peel straight into the boiling wort, or use a nylon bag I have on hand.

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Old 01-04-2011, 11:30 AM   #2
LexusChris's Avatar
May 2009
Orange County, CA, CA
Posts: 521
Liked 30 Times on 25 Posts

I've alwys read that corriander should be crushed to expose more of the spice flavor to the wort.

For any strong spice flavor, I would recommend a bag. That way you can really control the contact time with the wort, and thus how much of the spice you will taste/smell;


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Old 01-04-2011, 11:57 AM   #3
Post Hoc Ergo Propter Hoc
Revvy's Avatar
Dec 2007
"Detroitish" Michigan
Posts: 40,939
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Just like in cooking, doing things like dry-roasting spices, rubbing dry green herbs and cracking/crushing seed based spices all help to release the essential oils from them. And give you more bang for the buck.

I use a mortar and pestle for the grains of paradise along with the coriander seeds for my wits. The smell was amazing.

A baggie and rolling pin is a really effective way to crush them.
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Old 01-04-2011, 03:02 PM   #4
Nov 2007
Pittsburgh, Butler
Posts: 2,061
Liked 170 Times on 128 Posts

I use a coffee grinder to crack the coriander and just throw it in the pot with 10 minutes to go.

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Old 01-04-2011, 05:10 PM   #5
birvine's Avatar
Oct 2010
Cochrane, Ontario, CANADA
Posts: 1,506
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+1 Mortar and pestle

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Old 01-04-2011, 05:12 PM   #6
Steelers77's Avatar
Feb 2009
Janesville, WI
Posts: 2,156
Liked 103 Times on 75 Posts

+1 on dry roasting and Mortar and Pestle
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Old 01-04-2011, 06:10 PM   #7
Apr 2008
Posts: 31

I use baggies and rolling pin, but you might want to control how crushed you get. I have a wit that I crushed really hard and the coriander was overpowering but it has set for 4 months and is right on now. Good luck

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Old 01-04-2011, 06:21 PM   #8
lurker18's Avatar
Mar 2009
Winnipeg, MB
Posts: 642
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I heard that the more you pulverise the corriander, the stronger it gets. For a little touch, a bag and rolling pin, for a stronger flavor, coffee grinder and turn it to dust.

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