Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > A question about Coriander in a porter and another question about yeast
Reply
 
Thread Tools
Old 06-24-2007, 12:34 PM   #1
tired
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2007
Posts: 27
Default A question about Coriander in a porter and another question about yeast

So, my gf is at work, and I am up way too early on a Sunday brewing. Right now, my Taddy Porter like beer is in the mash tun, and I just decided that I want to add some coriander to it. I was thinking of adding about a tablespoon of the crushed seeds to the boil. Is this too much? Too little? How long should I boil the seeds for?

And, now my yeast question...A friend ( I promise this is not me) called the other day and told me he left a tube of White Labs yeast out on his counter for 5 days in 70+degree weather. Do you think that his yeast can still activate or is too late for it? Should he make a starter or should he just toss it and head to the brew store and buy another tube?

Thanks,

tired


tired is offline
 
Reply With Quote
Old 06-24-2007, 12:59 PM   #2
Beerrific
Feedback Score: 0 reviews
 
Beerrific's Avatar
Recipes 
 
Join Date: Mar 2007
Location: Georgia
Posts: 5,600
Liked 52 Times on 44 Posts
Likes Given: 9

Default

Don't know about the coriander.

The yeast will probably be fine. Definitely make a starter. You should be able to tell from that if the yeast is viable.


Beerrific is offline
 
Reply With Quote
Old 06-24-2007, 01:01 PM   #3
WOP31
Feedback Score: 0 reviews
 
WOP31's Avatar
Recipes 
 
Join Date: Feb 2007
Posts: 1,332
Liked 13 Times on 6 Posts

Default

I would say that a tablespoon of corriander would be to much for a five gallon batch but about right for 10 gal. it is pretty potent. I just did a 5 gal saison and used about a teaspoon.

The yeast, if you have time make a starter and see if the yeast activates if they don't go grab another vial. if you don't have time for a starter Just get another one and put that one in the fridge till you have time to make a starter.

Cheers
__________________
"Yes, I am a pirate two hundred years too late. The cannons don't thunder there's nothin' to plunder,
I'm an [under] forty victim of fate, Arriving too late, arriving too late."
-Jimmy Buffet
WOP31 is offline
 
Reply With Quote
Old 06-24-2007, 02:09 PM   #4
tired
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2007
Posts: 27
Default

Thanks for the tips...

wop31: How long should I boil the coriander for?
tired is offline
 
Reply With Quote
Old 06-25-2007, 12:14 AM   #5
woosterhoot
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2007
Posts: 99
Default

i usually boil spices for the last tens minutes. a tablespoon is probably too much. I went crazy on a spice beer and now am of the opinion no more than a teaspoon of any spice. you can always drop more in secondary or when bottling if its not enough, but you can never take too much out.
woosterhoot is offline
 
Reply With Quote
Old 06-25-2007, 02:54 AM   #6
WOP31
Feedback Score: 0 reviews
 
WOP31's Avatar
Recipes 
 
Join Date: Feb 2007
Posts: 1,332
Liked 13 Times on 6 Posts

Default

I would put it in the last 10-15 minutes. Corriander in a porter should be interesting you should post the recipe and let us know how it comes out.

Cheers
__________________
"Yes, I am a pirate two hundred years too late. The cannons don't thunder there's nothin' to plunder,
I'm an [under] forty victim of fate, Arriving too late, arriving too late."
-Jimmy Buffet
WOP31 is offline
 
Reply With Quote
Old 01-28-2009, 11:25 PM   #7
Stef1966
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Quebec, Canada
Posts: 393
Liked 4 Times on 4 Posts

Default

I usually put about 4 tablespoon of coriander in a 5 gal batch when i brew something i want it in, usually it stands out, but not to the point that i think it's too much, but i usually enjoy spicy meals and stuff, so it might be too much for most people.

I think Coriander and Orange peels make a happy marriage as well.
__________________
As long as there is some Beer left, there is Hope.
Stef1966 is offline
 
Reply With Quote
Old 01-28-2009, 11:55 PM   #8
count barleywine
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2007
Location: New Jersey
Posts: 157
Liked 1 Times on 1 Posts

Default

On a tasting note, I added about half a tablespoon of crushed coriander to an American stout whilst in the secondary, and many people enjoyed it. I didn't boil any, it was a whim that came on later, but the roasty ale and coriander really blended well.


count barleywine is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
porter question dooksh All Grain & Partial Mash Brewing 3 10-14-2009 05:49 PM
Porter question mstev50 Recipes/Ingredients 5 03-31-2009 07:07 PM
Coriander /Orange Zest question StankAle General Beer Discussion 4 09-19-2007 04:33 PM
Porter Kit question Georgian Novice Extract Brewing 10 04-22-2007 11:46 AM
Question about Dry porter? Ryanh1801 General Beer Discussion 4 03-25-2007 05:03 AM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS