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Old 10-12-2009, 01:57 AM   #1
Lando
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Apr 2009
Little Rock, Ar.
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I brewed up a stout recipe I found on BMW and it calls for 4 oz of cocoa powder and 4 oz lactose at bottling. I added these to the keg four days ago and when I poured a sample tonight it poured about a pint of the cocoa and lactose mixture that I boiled and added to the mix during kegging. The dip tube in the keg is cut so I assume it would have poured off a lot more if not for that. The sample has a lot of the powder in it as well.
How long until this stuff either settles out or fades away?
I am debating on changing out the dip tubes to see if I can suck out more of this junk if it doesn't settle out or mix in after a few weeks.
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Old 10-12-2009, 02:02 AM   #2
chefmike
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Dec 2007
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I would link to the recipe and see if it is someone here we can ask what their experience was. I have none with this combo... but I am intrigued!
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Old 10-12-2009, 10:57 AM   #3
Lando
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Apr 2009
Little Rock, Ar.
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http://www.brewmasterswarehouse.com/...sty-oats-stout

Here is the recipe. It says to let age for four months. Any idea what kind of effect that will have on the powder clumps in the keg? Should I age in the fridge, or ambient of around 64f?
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Old 10-12-2009, 11:26 AM   #4
JesseRC
 
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Oct 2008
San Antonio
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Well it doesnt say to put the cocoa in the keg it just says to add after Primary, that could mean that you're supposed to do a Secondary, which is very common when adding adjuncts like cocoa powder. The lactose can really be added at anytime. How long has it been carbing. You might do a keg to keg transfer to another keg to try to leave the trub behind.
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Old 10-12-2009, 01:56 PM   #5
Lando
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Apr 2009
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Good idea.
I think I will stick the autosiphon into the keg to hopfully suck up some of the trub and what not after a few more days of cold crashing in the keg. Then transfer to another keg if needed.

What if I were to let the keg warm up, add gelatin to help clear it, cold crash again and then transfer. Any problems with that?
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