Adding powdered cinnamon

[Hoochin'Fool]

A brown ale I made last month with S-04 finished at 1.016 (it was definitely finished). Anyways, cracked the first bottle yesterday, and it was quite good, but a little sweeter than I liked. On a whim, I added a pinch of powdered cinnamon to the glass, and thought it tasted much better. So I chilled another bottle in the freezer to minimize CO2 loss (it did not freeze), opened it, added same sized pinch of cinnamon and re-capped. Just now I opened it to taste, and after a few seconds, it turned into a fountain of foam. Tastes great, but lost a good third of a 12 oz bottle, and most of the fizz.

I'd love to do this to the rest of the bottles, if there was a way to not turn them all into gushers as well (I am convinced there is no over-pressure concern, it's more of a mentos-in-diet-coke nucleation event). Maybe waiting a few weeks after dosing/recapping before opening? Or a vodka tincture?

 

[Rish]

Powdered cinnamon provided nucleation points which caused the foam. You should make a tincture by soaking cinnamon sticks in vodka for a week or so then strain and add the liquid to your beer.

 

[BeerHolic]

Next time round you could get some cinnamon stick and add to secondary fermentation.
I have done it and it works quite well.

 

[BrewZer]

Put two cinnamon sticks in the 5 gal boil for the last 5 minutes, along with 1/8 teaspoon of allspice.
Makes a great winter holiday addition!