Hot answers tagged spices
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 ...
Their are 3 ways to do do this that will yield good results: Cold brew the tea and add it to primary or secondary Add the Rooibos during flame-out Add the Rooibos to the boil We highly suggest the first method, as this will preserve most of the distinct aroma and flavor you mentioned. If brewing a 5 gallon batch of beer, we suggest the addition of 1/2 ...
Haven't done anything with cinnamon, but have used a high quality vanilla extract (only alcohol extract, no sugars). I use some right at the end of the boil and another infusion in the secondary. I've had good luck with it and with the high alcohol nature, I didn't experience any issues putting it in the secondary. Keep in mind a little goes a long way. If ...
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.
If you're scaling everything else linearly, you want to do the same with the orange peel, too.
My advice to you is just to experiment and have fun with it. For spices, add them to the primary or late in the boil along with your finishing hops. If you want a "pumpkin spice" ale, check the spices in your favorite pie recipe and note the proportions of spice used. For your largest-dose spice, don't use more than 1 tbl per 5 gallons (less is safer, but ...
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