Right or wrong, I’m going to put cinnamon in a beer. I’ve got a little jar of cinnamon sticks, figured I’d put them in the secondary. Is that the right way to do it? How many sticks would do the trick, how long should I leave them, etc.? 5 gallon batch, should have OG around 1.070, ABV ~ 7%. Any clue would help, otherwise I’m s.w.a.g.in’ it.
never actually used sticks but here’s a suggestion. grind up 1 or 2 and soak them in vodka then add a little at a time when bottling until you get the right amount.
I can tell you from my experience of using cinnamon in meads that freshness and quality will play a big role in how much is needed. It can easily be overdone. Is it true cinnamon or is it cassia?
To tell you the truth, I’m not sure. I’ll take a look when I get home. It’s just what they had on the shelf at Hyvee. Does it matter?
Most cinnamon sold in grocery stores in the US is actually cassia. True cinnamon is a more delicate flavor.
