Creme de Cacao and it's sticky influence? - Page 2

Evan! · 08-12-2009, 06:48 PM

I never thought of using CdC in a brew before, but I'd be really interested to see how it works. I would add it to primary, though, because there's probably plenty of sugars in there that need to be consumed.

Jayrot · 08-12-2009, 06:51 PM

Well, I pretty much expected the Griz to act as he did, so I can can hardly feign surprise. The dude is a know-it-all and as noted, it's his way or the highway.

The other dudes who work in the shop are much more down to earth though, and I didn't feel even the slightest sense of condescension. That's actually where the chocolate thing came from. They're the ones who suggested adding creme de cacao to the secondary and I'm inclined to believe. I'm sure there are a million viable ways to do this.

In this (short) thread alone:

* Creme de cacao in the secondary
* Nibs in the secondary
* Cocoa powder boiled in the wort
* Cocoa powder, lactose & water in the secondary
* Chocolate extract at bottling time

**ChshreCat** · 08-12-2009, 06:52 PM

It just makes me mad sometimes how some folks in a position like that feel that there's only one way to brew each style of beer and if you're making that style then you have to brew it the way they would. There are so many variations within a style to suit different tastes. If I went in and he tried to pull that, I think that I would just laugh at him for being so narrow minded.

**ubermick** · 08-12-2009, 07:03 PM

Quote:

Originally Posted by ChshreCat

It just makes me mad sometimes how some folks in a position like that feel that there's only one way to brew each style of beer and if you're making that style then you have to brew it the way they would. There are so many variations within a style to suit different tastes. If I went in and he tried to pull that, I think that I would just laugh at him for being so narrow minded.

Well, my mate Jayrot there hit the nail on the head with that during the brew process. "Just because he thinks this beer would be overly dark and roasty - what if his customers actually LIKE really dark and roasty beers?"

Personally, I'm inclined to avoid the Griz in future, and just walk in there with a shopping list to hand to one of the other lads. Alternatively, check out one of the other local places, like Oak Barrel in Berkeley. I had a great experience at morebeer out in Concord, although getting out there is a pain in the arse...

**ubermick** · 08-12-2009, 07:06 PM

Quote:

Originally Posted by Evan!

I never thought of using CdC in a brew before, but I'd be really interested to see how it works. I would add it to primary, though, because there's probably plenty of sugars in there that need to be consumed.

There's bugger all room in that primary at the moment! We overcalculated on our boil, and ended up with closer to 6 gallons of wort than the 5.5 we expected. (Surprising that our OG was still bang on, though). I'm guessing we'll have to do a wee satellite secondary, using a growler or two!

zman · 08-12-2009, 07:36 PM

Quote:

Originally Posted by ChshreCat

If it's in primary now, I'd either go with nibs in the secondary or just add chocolate extract at bottling time.

When I go to my LHBS, I don't even discuss my recipe with them. I bag up my grains, pick out my yeast and hops, ask them to pour my some extract if I need it and ring it up. Just don't give the guy a chance to try to poke holes in what you're doing to try to make you brew everything his way. This hobby is about creativity as much as it is about the end product. Make it yours and ignore the naysayers. If it comes out bad, then you have a good learning experience to work from.

+ 1
I have used both cocoa and Chocolate Extract with really good results. Just make sure you get really good chocolate Extract: Amazon.com: Nielsen-Massey Pure Chocolate Extract: Gourmet Food.

I am going to use Cacao nibs next time around.