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Old 04-09-2013, 12:27 PM   #131
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pic#1 a Northeastern outdoor antique roadshow
pic#2 sheriffs conducting some kind of masonic ritual

I can't wait for pic#3.....

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Old 04-29-2013, 12:13 PM   #132
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Just tossed the nibs in. Those suckers are pretty nasty tasting. I hope whatever good is in them goes into my beer!

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Old 04-30-2013, 12:23 PM   #133
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Old 05-06-2013, 11:57 PM   #134
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Quote:
Originally Posted by woknblues View Post
Just tossed the nibs in. Those suckers are pretty nasty tasting. I hope whatever good is in them goes into my beer!
Its been almost a week on the nibs. I don't have the space yet to keg this. (I couldn't drain my keg of American Wheat because I hurt my back and was taking some heavy anti-inflammatories). Now the back is better, and I have to go to work for 4 days.. Do you think there would be anything particularly wrong with leaving the beer on the nibs for around 2 weeks?

I could rack it off into another clean secondary, I just don't really want to if the only drawback is more chocolatey flavor.

Speaking of meds, Dolomite, are you on any?
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Old 05-07-2013, 02:12 PM   #135
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No, theres nothing with leaving the nibs on longer. You get much more chocolate at that point.
Which I liked, but my wife didn't. So I went with just a few days for a more mild flavor.

Dolomite is a local hero in Maryland. He's ok.

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Old 05-07-2013, 11:12 PM   #136
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No, theres nothing with leaving the nibs on longer. You get much more chocolate at that point.
Which I liked, but my wife didn't. So I went with just a few days for a more mild flavor.

Dolomite is a local hero in Maryland. He's ok.
Glad to hear about the nibs. I don't think there is an upper limit on how much my family likes chocolate, so I think it will be safe!!

Oh, I see, he's just giving you some grief. I really thought the dude was whacked. All though, takes one to know one...
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Old 05-12-2013, 10:18 PM   #137
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How much coco powder should I use in place of the nibs?

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Old 05-13-2013, 04:02 AM   #138
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Just brewed another batch of this, ten gallons. But like a dummy i just doubled what i had in beersmith of my laptop.... Im pretty sure i futzed with the recipe after brewing it last time (for no reason but to show someone something about beersmith later) and i added about a pound extra of roasted barley.... I can try and offset this with a little more nivs but im afraid im going to end up with harsh roasty crap now...ffffffuuuuu

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Old 05-13-2013, 11:37 PM   #139
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Just brewed another batch of this, ten gallons. But like a dummy i just doubled what i had in beersmith of my laptop.... Im pretty sure i futzed with the recipe after brewing it last time (for no reason but to show someone something about beersmith later) and i added about a pound extra of roasted barley.... I can try and offset this with a little more nivs but im afraid im going to end up with harsh roasty crap now...ffffffuuuuu
Bad luck. Maybe with some aging, the roastiness will mellow? To be honest, this is my first stout, and I have little knowledge of what roasted grains do over time. This may be a good candidate. It's a pretty robust stout in general. (well, it's not an Irish Dry stout anyway). It might just end up a sipper. Nothing wrong with that, unless you don't have the space, and want to brew more! Also, those nibs may be contributing to a more "bitter" type of chocolate profile, like very dark chocolate, and I think that might accentuate what you are trying to offset. Not saying don't do it, it's just what I perceive having tried the nibs on their own (almost a harsh chocolate bitterness)

*edit- I just notied that you have brewed this before... Hmm. Well, maybe a little age.. Anyways, it looks like "homercidal" did exactly what you did, and it turned out OK http://www.homebrewtalk.com/f68/noth...ml#post4560756
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Old 05-13-2013, 11:42 PM   #140
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Quote:
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How much coco powder should I use in place of the nibs?
I think "homercidal" was doing 8 ounces. IIRC, he has done this recipe a couple times

http://www.homebrewtalk.com/f68/noth...ml#post4469009
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