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You'll get the best flavor if you use whole, and coarsely crack it before adding.


I buy whole coriander and use a mortar and pestle to crack the shells before adding it to the boil. Whole coriander keeps longer and will give a fresher aroma than pre-ground. To grind it at home, a coffee grinder would probably be overkill. You only need to break the shells. If you don't have a mortar and pestle, you can use a meat tenderizing hammer (or ...


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.


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. I put added the whiskey tincture into secondary for 4 days and the initial ...

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