Wit weak on coriander

[Benny Blanco]

I made a Belgian Wit recipe that calls for only .5 oz of coriander when most other recipes call for more. On top of that, I didn't get a very good grind.

Does anyone have any experience adding coriander to the secondary for wits?

 

[Jamo99]

I haven't done this, but the first thing that comes to mind is to make a coriander tea to add to secondary. Take another 1/2 oz of coriander, crack it up, and boil or steep in some water. Add to secondary, then rack on top of that.

 

[Benny Blanco]

Sounds good. Problem is I wasn't planning on going to secondary. No need for a wit.

 

[DeathBrewer]

isn't that what you asked?

 

[Bob]

Er. Yeah.

Anyway, you can crack some more and add it directly to the primary. You can brew up a coriander tea, or you could just microwave the cracked seeds for a 30 seconds or so.

The CO2 being devolved by the fermenting yeast will scrub some of the aromatics but not much.

Cheers,

Bob

 

[Benny Blanco]

My bad. Sorry about that. I'm so used to adding ingredients when I go to secondary that I forgot I was skipping that step for the first time with this wit.

Do you think a half oz would be too much?

She's done fermenting, but the krausen refuses to fall. I heard this was common with wits. It will be hard to mix the spice in the primary if the foam is sitting about a quarter inch on the surface. I might have no choice but to go to secondary.