Scinerd, so you are saying not to add extract directly to the bottle with the priming sugar? If I follow your way, I won't be able to bottle 1/3 straight up Coffee Stout, 1/3 Vanilla Coffee Stout, and 1/3 Hazelnut Coffee Stout.
If I follow your route, I guess I could bottle 1/3 for plain a Coffee Stout, then add 1 to 2 ounces of vanilla extract to get a Vanilla Coffee Stout and bottle the next 1/3, and then add 1 ounce of hazelnut extract and bottle the final 1/3 to get a Vanilla Hazelnut Coffee Stout.
Or I could swap the extracts and go with 1/3 Coffee Stout, 1/3 Hazelnut Coffee Stout, and 1/3 Vanilla Hazelnut Coffee Stout.
In any event, I'm not using a secondary fermenter (still a novice). So if I add the extracts to the primary, should I be mixing the extracts in and wait for things to settle before bottling? Or just add and bottle (hoping the convection mixes it up well enough)?
By the way, I did purchase actual organic extracts.
Thanks for the help.
Originally Posted by scinerd3000
i would bottle 2/3 and then add the extract to the remaining 1/3 and bottle directly. Add to taste but i would recommend getting actual extract. Most cooking stores will have madagascar bourbon beans/paste/liquid. ~30ml/1 fl oz