| Author |
Message |
    
Mike G.
Intermediate Member
Username: Mikeg
Post Number: 293
Registered: 04-2005
Posted From: 66.35.118.42
| | Posted on Thursday, August 07, 2008 - 08:43 pm: | 
|
I know wit recipes usually specify "fresh ground coriander", but I have some ground coriander on hand. I am a bit concerned that it will be stronger than my fresh-ground coriander, it is a fine powder.
Anyone use this? I am thinking of cutting it to 1/2 oz in 5 gallons to be on the safe side. |
Brewzz
Intermediate Member
Username: Brewzz
Post Number: 493
Registered: 03-2003
Posted From: 70.112.116.217
| | Posted on Thursday, August 07, 2008 - 11:43 pm: |
|
Personally,I would buy fresh and grind it.A coffee grinder works well for this...
Cheers,Brewzz |
Bill Pierce
Moderator
Username: Billpierce
Post Number: 9106
Registered: 01-2002
Posted From: 24.150.192.193
| | Posted on Thursday, August 07, 2008 - 11:59 pm: |
|
I'm with Brewzz. Freshly ground spices are more flavorful and likely to be what the recipe specifies. It's difficult to know how fresh pre-ground spices are and therefore how much of them to use. |
Bob Wall
Senior Member
Username: Brewdudebob
Post Number: 1622
Registered: 11-2004
Posted From: 71.204.51.87
| | Posted on Friday, August 08, 2008 - 12:10 am: |
|
Brewzz won't a coffee grinder impart some coffee flavors to the corriander? Wouldn't Mike be better off buying a cheap peppermill and using it only for corriander?
Or do what I do and carefully crush the corriander with a rolling pin:
Check out the video, the rolling pin method starts at 8 minutes 47 seconds into it: http://video.google.com/videoplay?docid=5301445893203080773&ei=to2bSJzWKKeuqQLjy 42xBA&q=brewing+with+bob
Cheers. |
Paul Erbe
Senior Member
Username: Perbe
Post Number: 1192
Registered: 05-2001
Posted From: 64.233.251.195
| | Posted on Friday, August 08, 2008 - 04:11 pm: |
|
I use a coffee grinder from kitchen aid that has a stainless cup and blade. I pop it it the dishwasher and have never had coffee flavors in my wits. |
Paul Erbe
Senior Member
Username: Perbe
Post Number: 1193
Registered: 05-2001
Posted From: 64.233.251.195
| | Posted on Friday, August 08, 2008 - 04:12 pm: |
|
oh and spices are cheap, use fresh. |
Denny Conn
Senior Member
Username: Denny
Post Number: 6865
Registered: 01-2001
Posted From: 140.211.82.4
| | Posted on Friday, August 08, 2008 - 04:17 pm: |
|
I keep a separate coffee grinder for spices. They're only about $6, why not? |
Peter Roman
Senior Member
Username: Lilbordr
Post Number: 1108
Registered: 12-2003
Posted From: 75.190.152.223
| | Posted on Monday, August 11, 2008 - 02:43 am: |
|
I've used both fresh seed and pre-ground. I noticed that the preground wasn't as fresh as the whole seeds. As for grinding the seeds I found a great method. Seeds + Ziplock + hammer = results. I pounded the hell out of the seeds with a hammer (3# sledge if I remember) and had great results! Not the prettiest method I'm sure but quite effective nonetheless.
Cheers!
Peter 'the kid' Roman |
Michael Boyd
Intermediate Member
Username: Mlboyd
Post Number: 359
Registered: 02-2003
Posted From: 69.85.158.6
| | Posted on Monday, August 11, 2008 - 06:26 am: |
|
I too have a dedicated coffee grinder for spices. I like to use whole coriander and dry toast them until just aromatic, then grind them.
And while we’re on the subject, I just today harvested my first coriander from the garden! My cilantro went to seed and I started to pull it up. Hey, I said to myself that will make coriander. I got about a teaspoon from one plant; I have about 8-9 more plants.
I make wit a lot; it’s become my “house” beer. My next batch will be made from homegrown hops and homegrown coriander. Hmmm, wonder if I should plant a bitter orange tree? |
Vance Barnes
Senior Member
Username: Vancebarnes
Post Number: 3330
Registered: 03-2003
Posted From: 74.7.7.66
| | Posted on Monday, August 11, 2008 - 03:46 pm: |
|
Just beware, most bitter orange varieties have thorns. 
I've always used a big mortar and pestle and just made sure they're at least popped open. You don't really need to make them into powder to get the flavor. |
Mike G.
Intermediate Member
Username: Mikeg
Post Number: 294
Registered: 04-2005
Posted From: 66.35.118.42
| | Posted on Monday, August 11, 2008 - 05:39 pm: |
|
Michael, I too have coriander in the garden - some is ready to harvest. Do you simply pick the dry seeds and then crush, or do you wash the dirt off some days prior to use? |
Michael Boyd
Intermediate Member
Username: Mlboyd
Post Number: 360
Registered: 02-2003
Posted From: 69.85.158.6
| | Posted on Monday, August 11, 2008 - 06:37 pm: |
|
Mike, I just water them until they look 'mature', then quit watering for about a week. Around here anything that doesn't get water for a week will dry and shrivel up. I then just picked the seeds off. I didn't get any dirt; I pulled the plant out and pulled the seeds off in the kitchen. |
Brews and Views Archive 2008 
Closed: New threads not accepted on this page