Question: When using a cinnamon tincture and adding to the keg, how much does it take to notice a difference?
We brewed up an apple pie sour and used cinnamon/nutmeg/allspice during the boil. It faded and I want to add a bit back in (mainly cinnamon). I made a tincture with 3/4 tsp cinnamon and about 4oz vodka. Smells potent - smells like those old school candies, atomic fireballs.
I wanted to start small so I went with 1mL of that tincture for the whole 5 gal keg. I think that's going to be too little but we can always add more. (I have not tasted yet to see if I can notice it but I'm going to guess that I won't be able to...)
What I'm trying to avoid is wasting time and going 1 or 2 mL at a time and tasting. I don't want to waste that much beer as I only have one keg of this. Anyone have any recommended starting point for adding this to 5 gallons of sour?
We brewed up an apple pie sour and used cinnamon/nutmeg/allspice during the boil. It faded and I want to add a bit back in (mainly cinnamon). I made a tincture with 3/4 tsp cinnamon and about 4oz vodka. Smells potent - smells like those old school candies, atomic fireballs.
I wanted to start small so I went with 1mL of that tincture for the whole 5 gal keg. I think that's going to be too little but we can always add more. (I have not tasted yet to see if I can notice it but I'm going to guess that I won't be able to...)
What I'm trying to avoid is wasting time and going 1 or 2 mL at a time and tasting. I don't want to waste that much beer as I only have one keg of this. Anyone have any recommended starting point for adding this to 5 gallons of sour?