I'm almost ready to move my Irish Mocha Stout (recipe to be posted here and on my blog soon) to the secondary where I will be adding cocoa and cold-brewed espresso.
In order to get an accurate ABV measurement, should I take an SG reading before the additives go in or right before bottling?
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On Tap: Session Brown
Primary 1: Independence Pale Ale (4th of July IPA)
Primary 2: Dolph 2014 Imperial Stout
Primary 3: "Strong, Dark & Stoopid 2014" Belgian Dark Strong
Primary 4: Strawberry-Raspberry Belgian Wit
Primary 5: Shred's Oaked Strong Ale
Primary 6: Sara's Chianti
Secondary 1: Lambic-Style Sour Ale
Secondary 2: "Cirrhosis" 20% Barleywine