Brewing with spices

[Beef Pot Noodle]

Hello, does anyone have experience of brewing with cinnamon or more commonly cassia? For some reason my mate really loves the flavour. We've managed to make some, and it does actually taste fairly nice. Problem is it causes violent foam in the primary(overflows massively) and causes exploding bottles if put into them for maturing. It seems difficult to find a place to put them in to keep enough of the flavour. any advice?

 

[richc]

What about doing an extract in cheap vodka, simply leave the spices in the vodka for a day or two, then remove spices and add vodka to beer.

 

[Beef Pot Noodle]

A 'hop tea' I read about that, and have suggested that as a last resort to my friend. Its a shame because its a nice taste, just too messy with the exploding fermenter/bottles!

 

[Stihler]

I generally add 2 or 3 cinnamon sticks to the final 10 minutes of the boil.

I have no experience using cinnamon in the form of cassia. In fact, I had to look up what exactly cassia was.

At any rate, I have not had any foaming issues after boiling cinnamon sticks for about 10 minutes.

- Scott