Coldbreak Brewing Giveaway - Open to All!

Home Brew Forums > Home Brewing Beer > General Techniques > Creme de Cacoa -- in secondary or as bottle primer?
Reply
 
Thread Tools
Old 02-20-2011, 01:46 AM   #1
bothra
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: Athens, Georgia
Posts: 9
Default Creme de Cacoa -- in secondary or as bottle primer?

So I brewed up a chocolate stout recipe that called for 8oz of cocoa powder added at 5min. Things being as they were, I forgot to add the powder at 5 min. ಠ_ಠ

I was going to do secondary anyway to add a hint of mint flavor as well. It's already finishing up primary fermentation after 4 weeks, was planning to rack to secondary this weekend.

I have a bottle of Creme de Cacoa that I would like to use to boost that chocolate kick. Should I let it sit in primary to ferment out those sugars in the liqueur or just use it as the priming sugar at bottling time?


bothra is offline
 
Reply With Quote
Old 02-20-2011, 03:10 PM   #2
Squirrels
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: Wisconsin, WI
Posts: 132
Liked 2 Times on 2 Posts

Default

If you know the sugar amount in the liqueur I would say do the math for adding at bottling time. If not, add it to the primary and then add sugar as normal during bottling. Creating bottle bombs is not great.

But ultimately, it is your brew. Do what you feel is right!


__________________
I'm a bit Nuts.

Mad Cow Brewery
Squirrels is offline
 
Reply With Quote
Old 02-21-2011, 10:31 PM   #3
malkore
Feedback Score: 0 reviews
 
malkore's Avatar
Recipes 
 
Join Date: Jun 2007
Location: Nebraska
Posts: 6,922
Liked 34 Times on 32 Posts
Likes Given: 9

Default

the issue with using it as priming sugar: what if the amount of liqueur needed to get the right CO2 volume is way too much/too little chocolate flavor?

I think it'll be easier to ferment it out and priming 'traditionally', unless you are down for some math and taste testing to dial in the final flavor.

Nothing wrong with either approach, just take the one that you think YOU can do the best.
__________________
Malkore
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10
malkore is offline
 
Reply With Quote
Old 02-22-2011, 11:48 AM   #4
bothra
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: Athens, Georgia
Posts: 9
Default

Quote:
Originally Posted by malkore View Post

Nothing wrong with either approach, just take the one that you think YOU can do the best.

This is what ended up swaying me to pop it in secondary and let it ferment out the sugars. Thanks for the help!
bothra is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Honey instead of corn sugar as a primer NChomebrewer General Techniques 12 01-04-2011 11:57 PM
how much dme for primer? Spot29er General Techniques 3 01-25-2009 03:08 AM
Bottle from secondary? Richard General Techniques 6 04-06-2007 01:26 PM
Bottle vs Secondary? ARV9673 General Techniques 1 12-11-2006 03:56 AM
secondary vs bottle adrphij General Techniques 9 03-03-2006 04:29 AM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS