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Old 01-25-2011, 08:03 PM   #1
J-Malone's Avatar
Feb 2010
Dickson, TN
Posts: 316
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I am going to brew an oatmeal stout (5 gallon AG batch). I want 1/2 to be regular and 1/2 I want to do a Chocolate Oatmeal Stout. I assume I would just split the batch in secondary.

So the questions
- is that a good way to do it?
- what are other options?
- what kind of chocolate should I use for each type of split?

Thanks in advance

Cold Desert Brewing Company

On Tap: Berlinner Weiss (still...lol), Dickson County Pale, Evil Twin Clone (Hoppy Amber)

Fermenting: McFearless IPA (Apollo/Summit Hop Monster!)

Cold Conditioning: English Pale Ale (Yorkshire Square yeast)

In the queue: Munich Helles, Standard American Lager (My Fizzy, yella beer try), APA (10g split batch using diff yeast), ABA (Hoppy 7-8%, Imperial Janets Brown??? maybe), Saison (using WLP670 American Farmhouse), Terrapin Hop Karma Brown IPA Clone

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Old 01-25-2011, 10:05 PM   #2

Yes, that's the best way to go about it. No other options if you want the base beer to ferment exactly the same.

I typically use bakers cocoa (pure cocoa) in the secondary.
He who drinks beer sleeps well. He who sleeps well cannot sin. He who does not sin goes to heaven.

Another HERMS rig...

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Old 01-31-2011, 08:22 AM   #3
Jan 2011
Posts: 116
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I'm not sure how else you would do it. Besides the bar cocoa, a lot of people use cocoa powder in the secondary as well. Just make sure that you get stuff that's low in fat, preservatives and sugar.
Tap: The Monolith American Barleywine, Verdant Lager
Primary: Tharsis Belgian Strong Dark Ale, Jupiter Dusk Peach Cream Ale
Secondary: Corpse Rouser Imperial Oatmeal Stout, The Thresher Weizenbock, Artemis Vanilla Cream Ale

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