Hi!
I'm preparing my brewing plan for tomorrow, and something just hit me. The recipe (Papazian's Who's in the garden grand cru) calls for crushed coriander seeds during the boil. However, I fear that my kitchen strainer is not "dense" enough (the holes are a little too big I think). So when I'll strain the wort to the fermenter, I think there might a lot of coriander seeds residual going into it.
1- If a lot of residual is going into it.... Will it affect the taste?
2- How much should the coriander seeds be crushed? To powder? Or just enough so the seeds are open?
I thought about using my grain bag to retain all my coriander into it, but the problem is... I'm not sure about my grain bag's material. I think it's made of nylon, but I'm not sure, and I don't know if it can support a boil.
Thanks!
I'm preparing my brewing plan for tomorrow, and something just hit me. The recipe (Papazian's Who's in the garden grand cru) calls for crushed coriander seeds during the boil. However, I fear that my kitchen strainer is not "dense" enough (the holes are a little too big I think). So when I'll strain the wort to the fermenter, I think there might a lot of coriander seeds residual going into it.
1- If a lot of residual is going into it.... Will it affect the taste?
2- How much should the coriander seeds be crushed? To powder? Or just enough so the seeds are open?
I thought about using my grain bag to retain all my coriander into it, but the problem is... I'm not sure about my grain bag's material. I think it's made of nylon, but I'm not sure, and I don't know if it can support a boil.
Thanks!