I am thinking of Priming my stout with brown sugar. How has this worked out for people? How much do I use? Will I even notice a difference vs Corn Sugar?
I want to add coffee flavor to my fermenter. It has been in Primary for 2 weeks. I am thinking or adding coffee straight to primary for another 11 days and then bottling. I have Folgers French Roast in my cupboard. So its kind of a stronger flavor, but not over the top. How much do I add to give it a flavor (stronger than a hint/note, but not as strong where it overpowers everything else)
I am also thinking about adding Cocoa to the same batch, to add some what of a Cocoa flavor. Is this a bad idea? If not, how much should I add?
I have brewed an imperial stout extract recipe that is all my own, that is :
8 oz choc malt
8 oz roasted barley
8 oz medium crystal
4 oz brown malt
7 lb dark lme
4 oz maltodextrin
2 lb extra light dme
1.5 oz wilammet
.5 oz of hallertau
yeast 1084 irish ale
Thoughts, opinions and experiences please?
Thanks!!
I want to add coffee flavor to my fermenter. It has been in Primary for 2 weeks. I am thinking or adding coffee straight to primary for another 11 days and then bottling. I have Folgers French Roast in my cupboard. So its kind of a stronger flavor, but not over the top. How much do I add to give it a flavor (stronger than a hint/note, but not as strong where it overpowers everything else)
I am also thinking about adding Cocoa to the same batch, to add some what of a Cocoa flavor. Is this a bad idea? If not, how much should I add?
I have brewed an imperial stout extract recipe that is all my own, that is :
8 oz choc malt
8 oz roasted barley
8 oz medium crystal
4 oz brown malt
7 lb dark lme
4 oz maltodextrin
2 lb extra light dme
1.5 oz wilammet
.5 oz of hallertau
yeast 1084 irish ale
Thoughts, opinions and experiences please?
Thanks!!