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Old 12-22-2011, 02:36 PM   #21
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Why Vodka - how about using something like Kahlua??

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Bottled! Award winning East India Porter, Oatmeal Stout, Milk Stout, Saison fermenting at a nice controlled 85 degrees (up from 70) as it should be - weird isn't it.

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Old 12-23-2011, 06:35 PM   #22
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Originally Posted by Grinder12000 View Post
Why Vodka - how about using something like Kahlua??
Try it and let us know.
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There are actually techniques that some use that are an open fermentation where they basically ferment in a bucket covered in aluminu, alumini, aluemin... tin foil.
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Old 12-23-2011, 09:48 PM   #23
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Why Vodka - how about using something like Kahlua??
That'd probably work, but as Kahlua is made from coffee beans, you'd be adding coffee to your chocolate. Not that that's a bad thing, as long as that's what you're looking for.

When I do my triple chocolate honey imperial stout, I use unflavored, cheap vodka just 'cuz it's cheap and really boosts the chocolate intensity way above just dumping the nibs in the fermenter...

Cheers!
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Old 12-24-2011, 04:18 PM   #24
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I went with Vodka because of the acidity and 40% ABV. Kahula had only 20%. I did think the coffee would be nice but . . . .

I soaked the nibs in a about 2 shots of vodka over night - then dumped them into the secondary and put the wort on top! They will sit a week and then I'll pig the batch and TRY not to drink it. This needs 4 months of aging to get GREAT but is only really really go before the two months so it's a struggle.

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Old 12-24-2011, 04:46 PM   #25
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I used some in a stout and microwaved them for 5 sec . Worked fine and released a little of the oils wich I think helped the flavour come out in the beer a little

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Old 12-25-2011, 11:52 PM   #26
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vodka for sure, first for sanitation, but second because the alcohol extracts the flavor better. my chocolate kona porter is super chocolaty!

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