vtchuck
Well-Known Member
Reading the July / Aug Zymurgy mag, Dear Professor section.
In response to a question, the Professor says he adds a tsp. of cinnamon to all his mashes. I read over his reply a couple of times and he states "cinnamon and other high tannin compounds... help reduce the oxidizing staling process" and seems less certain "that cinnamon or added complex tannins will help stabilize the hop character"
I thought tannins were to be avoided, so I don't quite get this.
Unlike BYO, there doesn't seem to be an online version.
Not sure what to make of this, but I guess I might try adding cinnamon to my next batch and see what happens. Anyone else do this?
In response to a question, the Professor says he adds a tsp. of cinnamon to all his mashes. I read over his reply a couple of times and he states "cinnamon and other high tannin compounds... help reduce the oxidizing staling process" and seems less certain "that cinnamon or added complex tannins will help stabilize the hop character"
I thought tannins were to be avoided, so I don't quite get this.
Unlike BYO, there doesn't seem to be an online version.
Not sure what to make of this, but I guess I might try adding cinnamon to my next batch and see what happens. Anyone else do this?