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I brewed a Cinnamon Porter two weeks ago. It just went into bottles. I added two cinnamon sticks that were chopped in a food processor to primary fermentation. While primary was bubbling away, I put three more sticks into ~2oz whiskey (+ 2oz water) and swirled it daily for 4 days. This is a 5 gallon batch. I put added the whiskey tincture into secondary ...


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Also consider putting in a plastic zip lock or other and using a pastry roller. It's also good for cracking small specialty grains that are too small for the setting on your mill.



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