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I have a 5 gallon batch I want to add cinnamon too in the secondary via the water boiling method. How much water and and how much (and in what form) cinnamon would you recommend? My instincts say use whole sticks, 2, broken in half in 12 oz of water? Anyone have any other ideas?

i just do not think this calculation is right? it sounds at first like 5 oz is correct, then maybe 4-4.5, and now this? Does anyone have any experiential knowledge?

My research indicates 4 oz would be the appropriate amount for a 5 gallon batch. I've decided I may add a bit of cinnamon in the secondary. Brown Sugar Cinnamon Irish Stout. Sounds awesome!

man that sounds absolutely delicious! i'm really looking forward to it. this is my first batch to use maltodextrin so i'm anticipating a thick, savory and sweet brew.

yea, if my research is correct i'll use 4 oz of it for 5 gallons, so I think i'm gonna give it a shot. i'm still about a month away (2 week primary 2 week secondary). I'll report back with results!

would 5 oz in 16 oz of water be enough for the batch or would it be less since it has such a high sugar content?

I just brewed a nice 5 gallon batch (OG 1.05) Irish style stout. Would adding a pound of brown sugar at secondary (in a 6 gallon glass carboy) be sufficient to impart the beer with any flavor or have I missed my shot at a successful addition? Thanks for the help!

So, this might be an interesting way to compile an anthology of great tips and tricks collected by the considerable tenure of this forum's constituents. Hoping to generate discussion and bring to light some knowledge only experience can provide! So, What has been your best batch of beer that you...

Thanks for the input guys. It was definitely a high gravity beer, so I guess it'll be a little longer, and I generally went with the bottling wand displacement method, maybe giving it just a touch more, but careful not to over do it. I don't need to be cleaning up bottle bombs!

I bottled an irish red ale a while back and have had it bottled 2 weeks (I know you recommend 3 weeks minimum, but two other sources have said 2 and this isn't quite about that :D ) and it's carbonation is only slowly increasing and it still has a very thin mouthfeel. I was wondering, if I...

Thanks for the good words, guys. My beer only visibly fermented from the airlock about 3 days, I left it in for another 4 before siphoning it to a big glass carboy for another week before bottling (batch size before priming sugar was 4.5 gals so i mixed 14 oz of water with 4.5 oz of the priming...

I'm completely new to homebrewing. I started my first batch (an irish red ale) about a month ago, and it's been in the bottles a week now. I taste tested a bottle after chilling it and found the taste clear and floral. the alcohol strong, but the body nowhere to be seen. it was very thin and...