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Old 10-21-2012, 06:09 PM   #51
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Just a quick update:

I have been drinking this for a couple weeks now. The taste is growing on me but my initial reaction was "too much sweet cherry." I have only been brewing for a year so my experience is quite low. There are some things I have learned lately that would influence how I would do this beer differently the next time.

I should probably start by saying that I did not follow Magno recipe exactly and I am sure his batch turned out different/better than mine. I am very glad he took the time to post this because it is a great beer.

Next time I would use around 40 oz. of cherry concentrate. It was a little too pronounced in mine. I would also concentrate more on getting a good fermentation going in the first place. Make a good yeast starter and oxygenate better before pitching the yeast. Mine ran out of steam too early on. The gravities were ok, but I think I could have done better. I also think I would have used more of the cocoa powder during the mash. I ended up not putting it in secondary and instead kegged it straight from primary. I did not want to do a secondary just for the cocoa so I left it out.

On the other hand, my neighbor came over for some free beer last night. After 3 pints Chocolate Cherry Stout, I was feeling like Superman. So it is good and drinkable as is.

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Old 10-21-2012, 08:06 PM   #52
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Quote:
Originally Posted by kaisetti
Brewing this today. Really looking forward to trying it. I couldn't find cherry juice concentrate though. Do you think cherry puree is an okay substitute?
Puree is what i used. Bought from the wine making section of my lhbs.

Racked mine into the mini-kegs today. It tastes so much better than i thought it would after the first sample. The cherry is still pretty much non-existent and the chocolate is not as overpowering. Aging definitely does this beer good. I have already played with the recipe and procedure for the next batch, which is probably not far off. I will give it 2-3 weeks before tapping one if the kegs and report back. Magno, thanks again for the great idea!
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Old 11-03-2012, 10:16 PM   #53
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Two weeks after racking into the mini kegs i couldnt wait any longer. Tapped the first one today. Found a leak. Its not carbed but it tastes awesome! Im drinking it now. Hopefully the other 2 kegs will carb. I am still going to make a few tweeks, but damn good recipe Magno. Cant wait to brew it again!

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Old 11-04-2012, 08:21 PM   #54
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do you have a pic the Chocolate Cherry Stout.. love 2 see how it lookz

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Old 11-04-2012, 09:29 PM   #55
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Quote:
Originally Posted by infamouz-X
do you have a pic the Chocolate Cherry Stout.. love 2 see how it lookz
I can take one but its just black. Not much to see. Looks like a stout.

Mine had no cherry flavor but the chocolate was very pronounced. Its really good. If the next keg has a leak and didnt carb i will probably transfer it to bottles. I really want to taste it carbed.
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Old 11-07-2012, 11:20 PM   #56
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So i racked the remaining beer from the first keg into bottles and added some carb drops. We'll see what happens. I only got 8 bottles. Tells me i drank at least 6 bittles worth of this beer flat! Ha i put another keg into the fridge this afternoon. I'll tap it friday and see if it carbed.

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Old 11-08-2012, 11:49 PM   #57
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I am giving this a go this weekend. I had all the ingredients for an Irish stout but after reading this I am adding the coco cherry and vanilla beans!!! I can't wait to see how this turns out!!

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Old 11-12-2012, 03:14 PM   #58
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A couple questions I may have missed.

1) Did you boil the juice to sanitize it before putting it into the fermenter?
2) The juice is just being added directly to the primary with the existing yeast, correct?
3) What temperature are you bulk aging at?

I have my base stout recipe in the primary now, going to add the cherry this weekend then rack onto vanilla and cacao nibs when primary fermentation is finished. Looking forward to this one.

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Old 11-13-2012, 01:45 AM   #59
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Juice is pasteurized for shelf life. You don't have to do anything to juice but add it.

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Old 11-13-2012, 03:39 AM   #60
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Thanks! Makes sense...

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