Cinnamon in secondary. How much?

Discussion in 'Homebrewing' started by Bdalik, Mar 14, 2016.

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  1. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

    Many brewers fry coriander and pepper to intensify flavor, but most spices could use some subtleness (less) when it comes to beer, imho
     
    #21 GreenKrusty101, Mar 30, 2016
  2. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

    "her" 4" :slight_smile:
     
    #22 GreenKrusty101, Mar 30, 2016
    OldBrewer likes this.
  3. OldBrewer

    OldBrewer Maven (1,385) Jan 13, 2016 Canada (ON)

    That's not giving "her" too much :wink:
     
    #23 OldBrewer, Mar 30, 2016
    GreenKrusty101 likes this.
  4. Brew_Betty

    Brew_Betty Initiate (0) Jan 5, 2015 Wisconsin

    A surefire way to ruin a thread about using cinnamon sticks in beer is to have two dirty old men exchange sexual innuendos about genitalia . :rolling_eyes:
     
    #24 Brew_Betty, Mar 30, 2016
    GreenKrusty101 and OldBrewer like this.
  5. OldBrewer

    OldBrewer Maven (1,385) Jan 13, 2016 Canada (ON)

    "Her" is a reference to the beer :slight_smile:
     
    #25 OldBrewer, Mar 30, 2016
  6. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

    Any thread about cinnamon sticks in beer has already been ruined. :slight_smile:
     
    #26 GreenKrusty101, Mar 30, 2016
  7. Brew_Betty

    Brew_Betty Initiate (0) Jan 5, 2015 Wisconsin

    That's why I use powder. Vietnamese cinnamon sticks aren't easy to find and I will not settle for some run of the mill Ceylon cinnamon sticks from the grocery store.
     
    #27 Brew_Betty, Mar 30, 2016
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