I brewed a chocolate oatmeal stout about 1 month ago. So far, so good, but I think I may have made a mistake with an addition of cocoa powder during bottling.
During the last 15 minutes of my boil, I added 3 oz of cocoa powder. I allowed the beer to sit in my primary for 5 days and then moved to my secondary. The beer than sat for 3 weeks in my basement before bottling.
When I bottled, I boiled my corn sugar, I added 3 more Tbs of cocoa powder to the boiling sugar. I wanted to sanitize the cocoa powder, figured this was the best way to do it. It thickened up the mixture a bit, but it mixed in with the beer pretty well when I moved it to my bottling bucket.
Here's the problem: I think that I may run into a settling of the powder in the bottles. I wanted there to be a slightly more upfront chocolatey taste but I really wanted to avoid the chalkiness of the powder. Has anybody ever done this before? What kind of results should I expect when I start cracking bottles?
During the last 15 minutes of my boil, I added 3 oz of cocoa powder. I allowed the beer to sit in my primary for 5 days and then moved to my secondary. The beer than sat for 3 weeks in my basement before bottling.
When I bottled, I boiled my corn sugar, I added 3 more Tbs of cocoa powder to the boiling sugar. I wanted to sanitize the cocoa powder, figured this was the best way to do it. It thickened up the mixture a bit, but it mixed in with the beer pretty well when I moved it to my bottling bucket.
Here's the problem: I think that I may run into a settling of the powder in the bottles. I wanted there to be a slightly more upfront chocolatey taste but I really wanted to avoid the chalkiness of the powder. Has anybody ever done this before? What kind of results should I expect when I start cracking bottles?