SixFoFalcon
Well-Known Member
My memory sucks.
I swear I've heard someone notable mentioning that he always added a little cinnamon to his mash. Something about it being a good antioxidant that improves the quality/stability of the finished beer, without actually contributing cinnamon flavor to the beer. I know some people will use coriander in the mash for certain styles and it also has antioxidant properties, but from what I remember coriander's flavor WILL carry over into the finished beer, whereas cinnamon will not (when added in the mash, as opposed to the boil.)
Now I want to say it was Papazian who said all this, but the only mentions of cinnamon in TCJOHB are in reference to using it in the boil as a flavoring spice. Maybe he said it in a podcast or magazine interview or something. My searches on the forums here have had similar results--all the hits seem to relate to using it as a flavoring spice.
Little help, please?
I swear I've heard someone notable mentioning that he always added a little cinnamon to his mash. Something about it being a good antioxidant that improves the quality/stability of the finished beer, without actually contributing cinnamon flavor to the beer. I know some people will use coriander in the mash for certain styles and it also has antioxidant properties, but from what I remember coriander's flavor WILL carry over into the finished beer, whereas cinnamon will not (when added in the mash, as opposed to the boil.)
Now I want to say it was Papazian who said all this, but the only mentions of cinnamon in TCJOHB are in reference to using it in the boil as a flavoring spice. Maybe he said it in a podcast or magazine interview or something. My searches on the forums here have had similar results--all the hits seem to relate to using it as a flavoring spice.
Little help, please?