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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 ...


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.

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