Hey guys, first, as usual, excuse my english, I don't use it often ok?
I'm planning 4 different experiments for tomorrow. I have an Imperial Porter (7%ABV) that has been in primary for a week. Tomorrow I'll rack the 20 litres (5'3 gallons) in four different vessels, 5 litres each (1,5 gallons). The point is to check wich is the best way to add cacao and coffe to a beer in a secondary.
So here are my ideas:
1,5 Gallons. 50 grams (1,75 ounces) of cocoa powder poured directly on the fermenter and rack the beer on top. Let sit for two weeks.
Possible problems: Cocoa not sanitized. Possible contamination.
Cocoa powder not dissolving, Cocoa floating everywere. Need filter.
1,5 Gallons. 50 grams (1,75 ounces) of cocoa powder disolved in very little amount of boiled water. Mix with the beer and let sit for two weeks.
Possible problems: Little amount of water does not sanitize the cocoa.
More work, but it dissolves. I hope.
1,5 Gallons. 25 grams (0'9 ounces) of cold brewed coffee. Boil 250ml (one glass) of water, let chill. Coarse grind the coffee, Mix, let sit 24 hours. Filter, pour into the fermenter. Let sit for two weeks
Possible problems: Coffee not sanitized.
1,5 Gallons. 25 grms of coffee beans tossed into the beer. let sit for two weeks
Possible problems: Coffee beans not sanitized.
After writting my plans I realized that these experiments sound really bad since none of them sanitizes the adjunts so if any of you can help with this it would be great. We have 22 hours to get any advise or idea you want to try. I wouln't mind changing of the experiments for a better idea if I have the ingredients.
Ok, I hope in some weeks I can post good results.