Asking for a Bottle Bomb?
Well I'm bottling my Chocolate Stout tomorrow and just realized I may be bringing a great deal of suffering onto myself. My plan was to transfer the entire batch to the bottling bucket, add bottling sugar and bottle the first 22-24 as is. These will be the Chocolate Stout. I then planned on adding 20oz or so of cold espresso from the espresso maker my friend has. I would then bottle the remaining beer as a Mocha Stout. That way, on St. Patrick's Day, my friends will have a choice between Chocolate and Mocha. I figured it would be a fun experiment to try.
However, while sitting on the couch reading some Hunter S. Thompson, it occured to me that adding espresso just before bottling might introduce a substantial amount of fermentables before sealing the Mocha Stout in bottles. Am I asking for Bottle Bombs? Is there any fermentable sugar in espresso? Does anyone know? I would just add it to my secondary fermentor a few days before bottle, but I don't want the who batch to be Mocha.
Samuel Waterston Beer Co.
Thinking About: Strawberries and Cream Ale
Primary Fermenter: Nuthin...
Secondary Fermenter:"C-4 IPA!", American Wheat
Conditioning: 4 C's IPA
Drinkin': 4 C's American Pale Ale