I have a chocolate stout thats been in the FV for a couple of week.
I just tried some and it's ok but a bit too bitter. Is there anything i can add to the FV to sweeten it up and knock the edge off it before bottling?
i dont really want to start a second fermentation if possible, but am willing to accept it if it happens.
Also is it too late to add more chocolate as it's not overly chocolatey?
Cheers.
Post #2 made 13 years ago
I'm thinking maybe a bottle of chocolate sauce that you squirt on ice-cream. Chocolatey and sweet but wont ferment.......
.....i dont think!
.....i dont think!
Post #3 made 13 years ago
Good Day, I have mixed some Cocoa with Splenda or Sweet/Low with the Secondary beer and made Chocolatey Porter. BUT I used TOO MUCH cocoa.
Honest Officer, I swear to Drunk, I am Not God.
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Post #4 made 13 years ago
Bradfordlad,
I have not bottled a chocolate stout before, but I do know that the beer I taste at bottling is usually not near as good as the beer I pull from those same bottles after a month or two(or more.) If your beer tastes "ok" now; after it has been in bottles for some time, it will "come together" and taste much better!
Trout
I have not bottled a chocolate stout before, but I do know that the beer I taste at bottling is usually not near as good as the beer I pull from those same bottles after a month or two(or more.) If your beer tastes "ok" now; after it has been in bottles for some time, it will "come together" and taste much better!
Trout
"All I know is that the beer is good and people clamor for it. OK, it's free and that has something to do with it."
Bobbrews
Bobbrews
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Post #5 made 13 years ago
The bitterness should fade which should help accentuate the profile you're looking for. Let it sit for a month or so and re-taste then.
I would be very leery of adding the chocolate sauce. Sounds like it would have a bunch of oil/butter/fat which will completely destroy the head. Maybe as a last resort, or at the very least try it on a small scale first.
Also, could it be that its just a touch too dry (final gravity too low?)? You might consider adding some boiled-then-chilled maltodextrin to increase the gravity. It shouldn't start a second fermentation.
I would be very leery of adding the chocolate sauce. Sounds like it would have a bunch of oil/butter/fat which will completely destroy the head. Maybe as a last resort, or at the very least try it on a small scale first.
Also, could it be that its just a touch too dry (final gravity too low?)? You might consider adding some boiled-then-chilled maltodextrin to increase the gravity. It shouldn't start a second fermentation.
Post #6 made 13 years ago
Consider adding some lactose? "lactose is unfermentable by brewers yeast, it is used primarily to create a fuller-bodied product with heightened mouthfeel as well as add sweetness"
http://www.byo.com/stories/beer-styles/ ... -body-good
http://www.byo.com/stories/beer-styles/ ... -body-good
Last edited by thughes on 22 Oct 2012, 23:27, edited 2 times in total.
WWBBD?
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Post #7 made 13 years ago
BBh - dont think its a low gravity issue. If i remember rightly my gravities were 1068 down to 1012 (at work at the mo so am half guessing)
I take it there only needs to be a tiny amount of fat to effect the whole batch?
Todd - i'll look into that, cheers.
I take it there only needs to be a tiny amount of fat to effect the whole batch?
Todd - i'll look into that, cheers.
