Vanilla paste and ground cinnamon

[NativeSun]

I am brewing a brown ale and don’t feel like going to the store just yet to buy the ingredients however in my cupboard I have a vanilla paste (which has water, vanilla extract, vanilla beans, and a natural thickening agent) and ground cinnamon powder from Trader Joe’s

Can I add these to the secondary fermentation at different times and if so what do you think would be the best way to do so....adding it straight and letting it dilute

 

[biochemedic]

You can add them at any time after fermentation is finished. If you add them during primary, some of the aroma will get blown off. When it comes to spices, the fresher the better, but I'm sure what you have will be fine.

You could add directly, but I have taken to using some sort of spirit to add spices...a few oz of bourbon in the case of my spiced cider, but if I was doing a spiced brown ale, I might just use vodka. I soak my spices in about 4 oz of the spirit in a sanitized mason jar for a week or two (or more); once I'm ready to add, I either pour off the supernatant liquid (the solids will fall to the bottom of the mason jar) and/or filter the liquid through a coffee filter, then I just add it to the keg as I'm racking. If you're not kegging, you could either add to the fermenter vessel or to your bottling bucket.

 

[isomerization]

You can add them at any time after fermentation is finished. If you add them during primary, some of the aroma will get blown off. When it comes to spices, the fresher the better, but I'm sure what you have will be fine.

You could add directly, but I have taken to using some sort of spirit to add spices...a few oz of bourbon in the case of my spiced cider, but if I was doing a spiced brown ale, I might just use vodka. I soak my spices in about 4 oz of the spirit in a sanitized mason jar for a week or two (or more); once I'm ready to add, I either pour off the supernatant liquid (the solids will fall to the bottom of the mason jar) and/or filter the liquid through a coffee filter, then I just add it to the keg as I'm racking. If you're not kegging, you could either add to the fermenter vessel or to your bottling bucket.

Definitely do it this way, you can't take out the spices, but you can always add more. Since your adding liquid, you can carb it up, then add your desired amount, purge, give it a swirl and taste test. Add more if so desired. Flavors will likely meld together with time, but you should be able to get a good read this way.

 

[NativeSun]

I’m on a bit of a time constraint cause I want this ready by Xmas. It’s gonna be our gift to friends and family that my wife is pregnant.

So i will add and taste until I get the desired taste.....but in the future i will soak it in booze.

When I do, I take the spices and soak them in it for a few days. When I’m ready to add it, but I add the combo of booze/spice or do you strain the spice out? If so do you add the spices or infused booze?

 

[isomerization]

I’m on a bit of a time constraint cause I want this ready by Xmas. It’s gonna be our gift to friends and family that my wife is pregnant.

So i will add and taste until I get the desired taste.....but in the future i will soak it in booze.

When I do, I take the spices and soak them in it for a few days. When I’m ready to add it, but I add the combo of booze/spice or do you strain the spice out? If so do you add the spices or infused booze?

You have plenty of time if this is for Xmas. You can get plenty of extraction in just a few days if you shake the tincture multiple times throughout the day and keep it in a warm place. Always strain out the solids, you've extracted the "good stuff" out with the alcohol and this also gives you a consistent product, instead of something that might change. I add my tinctures (if I'm not adding to taste) when kegging.