Stone's website also says they use Ryan Brothers coffee espresso gold, cacao, and milk sugar. I have absolutely no idea what amounts and when to add these.
Well i think you might want to do some COLD BREW coffee and add this to either secondary or bottling/kegging.
I would source some cocoa...
Huell Melon Kolsch i made last summer.. was NOTHING but MELON.. !!
i dont think your goin to get "intense tangerine/citrusy taste." with the Huell
In fact.. it may actually get severely lost.. the flavor and aroma is real subtle..
http://www.fool.com/investing/2016/10/27/is-anheuser-busch-inbev-doing-an-end-run-around-cr.aspx
They are buying up everything.. thats why they want to be referred to as AMERICA..
http://www.fool.com/investing/2016/10/27/is-anheuser-busch-inbev-doing-an-end-run-around-cr.aspx
They are buying up everything.. thats why they want to be referred to as AMERICA..
i have never made a flanders.. but one day i will.. personally, i dont think id take the chance with those.. id just spring for LHBS packaged oak cubes..