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  1. J

    cinnamon and vanilla in the secondary fermenter

    I'm looking to add cinnamon and vanilla at bottling (of an imperial stout), extracted into bourbon. I'm considering taking the following approach: Soak 3 vanilla beans (split/scraped) in 4oz bourbon for 1+ weeks. Soak 2 cinnamon sticks (whole) in 4oz bourbon for 1+ weeks. Pull a...
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