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Latest issue of Zymurgy, page 11, letter to Professor:
"The interesting thing with cinnamon and other high-tannin compounds is that it can combine with precursors of staling compounds in the mashing process and help reduce the oxidizing staling process."
The Professor says he adds a full teaspoon of cinnamon to every mash. Like this is common knowledge or something.
I didn't find anything in a Google search. Anyone heard of this?
Odd that we spend so much time preventing tannins from the grains, but cinnamon is good.
"The interesting thing with cinnamon and other high-tannin compounds is that it can combine with precursors of staling compounds in the mashing process and help reduce the oxidizing staling process."
The Professor says he adds a full teaspoon of cinnamon to every mash. Like this is common knowledge or something.
I didn't find anything in a Google search. Anyone heard of this?
Odd that we spend so much time preventing tannins from the grains, but cinnamon is good.