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Old 05-03-2011, 05:37 PM   #1
XanderBrew
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Sep 2009
Holland, MI
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I want to add Coriander into my Summer Citrus wheat in the secondary, (was planning during the boil, but it was too late before I realized I had it still in the spice rack).

My question is do I have to crush them in the secondary or can they go in whole?



 
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Old 05-03-2011, 06:17 PM   #2
Lan
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Apr 2011
Montreal, Quebec
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I made a spiced Belgian ale with ginger and coriander. I used half an ounce of coriander seed and crushed them in a ziploc bag before adding them to the boil at 10 minutes. The flavor was very mild by the time I bottled, almost undetectable. I would suggest crushing them before adding to the secondary to maximize the flavor.



 
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Old 05-04-2011, 03:09 PM   #3
XanderBrew
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Sep 2009
Holland, MI
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I already have bitter and sweet orange peel that went into the boil at 5 minutes. It smells good but I think I am still going to add the crushed coriander for an extra kick. I will probably use a small hop bag or muslin bag to keep the seed shells from either floating around or clogging up my bottling tube.

 
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Old 05-05-2011, 01:07 PM   #4
Lan
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Apr 2011
Montreal, Quebec
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Sounds like a plan, go for it!

 
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Old 05-05-2011, 01:11 PM   #5
Revvy
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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 05-05-2011, 01:15 PM   #6
ThickHead
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Oct 2008
Atlanta, GA
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Quote:
Originally Posted by Revvy View Post
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.
Coffee grinder is another way. Just throw them in and wazz 'em up.

 
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Old 05-05-2011, 01:28 PM   #7
fiat84
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Nov 2009
Edmonton
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FYI there are two types of coriander seed:
1) indian light green, football shaped, lemony taste - better choice and used in brewing Hoegaarden from the Thirsty Traveler TV series.
2) western brown, round, soapy taste

Make a tea from crushed indian coriander seeds then add the liquid only to control the flavor impact. Can add more tea to taste just before bottling and/or citrus extract. Once made an overly strong western coriander flavored beer by adding the crushed brown seeds directly. Had to call it coriander beer for the masses to drink.



 
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