I'm about to start brewing my first imperial stout (all-grain). I'm still relatively new at home brewing, but wanted to get a bit creative. I'm trying to figure out two things:
Originally posted by jflopsu
I've added cinnamon to booze to soak for a couple weeks, followed by dossing it in measure amounts to finished beer till the taste was where I liked it. Then scale up to the whole keg/carboy etc.
For priming with brown sugar, I've only ever done it in a keg. I simply added a bunch of brown sugar to the keg, racked the beer on top, and "burped" it a couple times while the fermentation proceeded when the pressure got too high. Poor mans spunding?
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