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Old 04-14-2011, 01:52 AM   #11
NuclearRich
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Mar 2010
Hamden, CT
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Quote:
Originally Posted by sha0056 View Post
the base beer has a good bit of chocolate character and I just want to have a touch more but hesitate to use extracts - at least with fruit I have heard it gives an artificial flavor. the berries and nibs will be added likely this weekend (and the bourbon / oak / coffee to the other batch) and I will give probably a month in secondary before bottling - will definitely be sure the gravity is stable in the secondary before bottling. FWIW, I did get some dry champagne yeast with my order that I will add at bottling just in case - don't mind if it takes a couple months to carbonate but just want to be sure it does
I hear you on the use of extracts. Here's the thing. Fruit extracts don't compare. The chocolate extract is amazing and is meant for cooking. They recommend it for people who cant or wont have chocolate to add it to things to make it taste just like chocolate. It does. Fruit extracts suck. lol
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Old 04-14-2011, 02:00 AM   #12
sha0056
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Aug 2010
florida
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Quote:
Originally Posted by NuclearRich View Post
I hear you on the use of extracts. Here's the thing. Fruit extracts don't compare. The chocolate extract is amazing and is meant for cooking. They recommend it for people who cant or wont have chocolate to add it to things to make it taste just like chocolate. It does. Fruit extracts suck. lol
Thanks. I may try the chocolate extract next time depending on how this turns out

 
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Old 04-18-2011, 01:55 PM   #13
sha0056
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Aug 2010
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FG 1.034. just transferred to secondary over 6 pounds of raspberry puree and 4 oz cacao nibs - what an amazing smell! now just a waiting game

 
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Old 04-18-2011, 06:03 PM   #14
Cowbizzoy
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Sep 2010
Calgary
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sounds like a heck of a beer ! So thiiiiirsty ...
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Old 04-18-2011, 06:20 PM   #15
Whut
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Mar 2009
Peoria, AZ
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keep us posted, you just made me very thirsty!
No kidding!
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Old 04-18-2011, 07:37 PM   #16
sha0056
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Aug 2010
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Originally Posted by Cowbizzoy View Post
sounds like a heck of a beer ! So thiiiiirsty ...
The bourbon / oak / coffee variety I made about 6 months ago (without the oatmeal) is phenomenal - I preferred it to the Founder's Breakfast Stout I had back to back with it, and have friends that don't like many beers at all that really enjoy it.

I can only imagine that the oats will make it even better, and am really excited about the chocolate raspberry version!

 
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Old 04-22-2011, 02:11 PM   #17
sha0056
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Aug 2010
florida
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I just realized that in my reading prior to brewing this I saw alot about amount of fruit, type of fruit (fresh, puree, extract), but not much at all about length of secondary on the fruit.

with the high gravity of the RIS base beer I was wanting at least 1-2 months in secondary prior to bottling, but not sure if leaving the beer on the fruit for that long will cause any problems. the only mention to time in secondary or racking into tertiary are with paler, smaller beers

anyone with experience leaving the beer on fruit for extended periods of time? I do plan to age for many additional months in the bottle but want to let the fruit ferment completely and let things settle before bottling

 
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Old 04-23-2011, 03:07 PM   #18
xeerohour
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Feb 2010
Tulsa, OK
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I left a quad on cherries for three months without issue. The high alcohol content plus the yeast working through the fruit should leave it just fine for a long time.
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Old 04-25-2011, 03:14 AM   #19
sha0056
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Originally Posted by xeerohour View Post
I left a quad on cherries for three months without issue. The high alcohol content plus the yeast working through the fruit should leave it just fine for a long time.
Thanks

 
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Old 08-15-2011, 11:01 AM   #20
sha0056
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Aug 2010
florida
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Carbonated well, full of raspberry aroma, and taste of dark chocolate with a touch of tartness from the raspberry! Expect the raspberry to mellow with time and flavors to meld making this an amazing dessert around Christmas!

 
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