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Treat them like other additives (cardamom, rosehips,etc).

You can do either. I will add things at the end of the boil to impart more subtle flavor or if I want it to be more noticeable during the fermentation (similar to when people add oak).

I had good success adding a couple of cinnamon stocks during the fermentation. I would treat vanilla bean in almost the same manner.

If I was using extracts I would probably add that to the mash instead.

Treat them like other additives (cardamom, rosehips,etc).

You can do either. I will add things at the end of the boil to impart more subtle flavor or if I want it to be more noticeable during the fermentation (similar to when people add oak).

I had good success adding a couple of cinnamon stocks during the fermentation. I would treat vanilla bean in almost the same manner.

If I was using extracts I would probably add that to the mash instead.

Treat them like other additives (cardamom, rosehips,etc).

You can do either. I will add things at the end of the boil to impart more subtle flavor or if I want it to be more noticeable during the fermentation (similar to when people add oak).

I had good success adding a couple of cinnamon stocks during the fermentation. I would treat vanilla bean in almost the same manner.

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source | link

Treat them like other additives (cardamom, rosehips,etc).

You can do either. I will add things at the end of the boil to impart more subtle flavor or if I want it to be more noticeable during the fermentation (similar to when people add oak).

I had good success adding a couple of cinnamon stocks during the fermentation. I would treat vanilla bean in almost the same manner.

If I was using extracts I would probably add that to the mash instead.