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Old 04-15-2009, 05:20 AM   #1
Aug 2008
Posts: 20

Hey there,

I've got a soon to be chocolate stout that's wrapping up fermentation.

I've read a few threads where people talk about basically making "hot cocoa" and adding it to your secondary.

My thing is that I'm thinking about skipping secondary all-together and just adding a hot-cocoa/sugar mix to the bottling bucket and bottling right away.

My fear is that during secondary, a lot of the cocoa will fall out of suspension and make for a lot of uneven flavors.

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Old 04-15-2009, 08:14 AM   #2
Jan 2009
Posts: 23

I added 8oz of cocoa (make into a paste with water first) 10 minutes before the end of the boil. This resulted in a very nice level of chocolate taste, nice and balanced.
Primary: Empty
Secondary: Imperial India Pale Ale
Bottled: 'Double Hop' English Ale, Kranbeerewein (experimental recipe), 'Copper Coin' English Bitter, 'White Oak' Bourbon oak aged English ale, 'Black Angus' Chocolate Imperial Stout

Up next: 'Ginger Nut' Ginger spiced Pale Ale

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Old 04-17-2009, 01:37 PM   #3
Lonek's Avatar
Jun 2007
Liverpool, PA
Posts: 92

How long has it been in your primary? Stout's are meant to be aged somewhat. I usually throw my Stouts in a secondary and let them disappear in the back of my closet for awhile.
In the Primary:
In the Secondary: Belgian Witbier
Ready to drink: Scottish Shilling 60, Liverpool Pale Ale

Gallons brewed this year:
5 gallons Belgian Witbier
5 gallons Liverpool House Pale Ale
5 gallons Scottish Shilling 60

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Old 04-18-2009, 03:54 AM   #4
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Nurmey's Avatar
Jul 2007
Omaha, NE
Posts: 3,983
Liked 31 Times on 27 Posts

Cocoa makes a pile of trub like you wouldn't believe. Put the cocoa in the fermenter and let it sit there for a while unless you want a inch or so of sediment in your bottles.
Batch 1 Brewing
The American Revolution would never have happened with gun control.

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Old 04-19-2009, 12:51 AM   #5
Jan 2008
Wellington, NZ
Posts: 91
Liked 3 Times on 3 Posts

I added (artificial) chocolate extract to my stout at bottling time. The first few bottles were great and very chocolatey. Over time the taste has mellowed and now (after 7 weeks in the bottle) there's just a hint of chocolate flavour, but still quite a bit of aroma.

I wouldn't be surprised if natural chocolate extract gave a somewhat nicer and longer lasting flavour, but given that it's over ten times the price I think I'll be sticking with artificial for my next batch.
Primary: Beast of Burden hoppy porter/black IPA
Secondary: Nothing
Bottle Conditioning: Nothing
Drinking: Buff Face Imperial Stout, Cria (2.X% ABV hop bomb), Llama Doodle NZ hopped IPA

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