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Brews & Views Bulletin Board Service * Brews and Views Archive 2008 * Archive through August 26, 2008 * pre-ground coriander for a wit? < Previous Next >

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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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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.