Hi Homebrew Fam!
I have found alot of threads about this but my case is a little particular. I am currently fermenting a 5 gal dopplebock with the brulosephy "quick lager" method (sorry purists!) And it worked well for my Oktoberfest.
Essentially I am fermenting at temp controlled 53 until 50% gravity (probably 10 days for this big boy)
I will then free rise to ale temp until fermentation is complete. Then lager as long as I can stand
My question is when, how, and how much cinnamon should I add? I was thinking 2 sticks as I rise to ale temps for a week but that would still be during active fermentation, I wasn't sure if waiting till fermentation is complete was OK as I would then have an extended "Ale temp" as I wait for the cinnamon.
I have found alot of threads about this but my case is a little particular. I am currently fermenting a 5 gal dopplebock with the brulosephy "quick lager" method (sorry purists!) And it worked well for my Oktoberfest.
Essentially I am fermenting at temp controlled 53 until 50% gravity (probably 10 days for this big boy)
I will then free rise to ale temp until fermentation is complete. Then lager as long as I can stand
My question is when, how, and how much cinnamon should I add? I was thinking 2 sticks as I rise to ale temps for a week but that would still be during active fermentation, I wasn't sure if waiting till fermentation is complete was OK as I would then have an extended "Ale temp" as I wait for the cinnamon.