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Old 10-05-2012, 03:50 PM   #351
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Originally Posted by Revvy
James Spencer of basic brewing fame just posted this on Facebook.
Nutella Porter? That sounds amazing!


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Old 10-05-2012, 04:08 PM   #352
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Nutella Porter? That sounds amazing!
If you like hazelnut I guess. I think it tastes like mud.


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Old 10-05-2012, 04:31 PM   #353
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If you like hazelnut I guess. I think it tastes like mud.

Plus it smells like BO.
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Old 10-07-2012, 03:52 PM   #354
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The second ingredient in Nutella is Palm Oil..... which is a lipid and will more than likely completely kill any chance of head retention! It may be tasty but aesthetically awful! If you want to get the flavors from Nutella. I would suggest taking the Nutella and cooking it down first and then putting it in the chill chest. Once it is chilled, skim the fat that solidifies off the top. Then go abouts your brew day and use the modified lipid free Nutella!
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Old 10-08-2012, 12:06 AM   #355
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Originally Posted by 2ned-up
The second ingredient in Nutella is Palm Oil..... which is a lipid and will more than likely completely kill any chance of head retention! It may be tasty but aesthetically awful! If you want to get the flavors from Nutella. I would suggest taking the Nutella and cooking it down first and then putting it in the chill chest. Once it is chilled, skim the fat that solidifies off the top. Then go abouts your brew day and use the modified lipid free Nutella!
Cocoa powder! I can only tell you that.
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Old 10-08-2012, 12:47 AM   #356
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Perhaps you might want to consider that James Spencer, probably is doing it "correctly" whatever way he's doing it? I've found a lot of times the "theory" that doing "x" is going to affect head retention tends not to actually occur, like so many folks are so sure it will. I've used tortilla chips, and chocolate, in the mash tun and have had perfect head in those beers.

If you're really curious, then why don't you actually check on the basic brewing site, and see if he posted a video, or email him, or write to him on facebook.

Folks on here have managed to make peanut butter beers, with really peanut butter, and have had fine head.
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Old 10-08-2012, 02:51 AM   #357
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I tried nutella for the first time today. Yummy yum. I'm going to have to do something with it...
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Old 10-09-2012, 03:05 AM   #358
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Quote:
Originally Posted by Revvy
Perhaps you might want to consider that James Spencer, probably is doing it "correctly" whatever way he's doing it? I've found a lot of times the "theory" that doing "x" is going to affect head retention tends not to actually occur, like so many folks are so sure it will. I've used tortilla chips, and chocolate, in the mash tun and have had perfect head in those beers.

If you're really curious, then why don't you actually check on the basic brewing site, and see if he posted a video, or email him, or write to him on facebook.

Folks on here have managed to make peanut butter beers, with really peanut butter, and have had fine head.
Very true, plus in a one gallon batch - what do you have to lose? :-)
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Old 10-09-2012, 04:39 PM   #359
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Very true, plus in a one gallon batch - what do you have to lose? :-)
One gallon is nearly a lab test size. I brewed a common bitter, with fuggle in first wort hopping. East Kent golding in my boil. One thing is: I lost nearly 50% of my water in my 60 min boil. What did I do wrong?
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Old 10-09-2012, 05:22 PM   #360
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One gallon is nearly a lab test size. I brewed a common bitter, with fuggle in first wort hopping. East Kent golding in my boil. One thing is: I lost nearly 50% of my water in my 60 min boil. What did I do wrong?
This is common...I boil from 2.2 gallons down to 1.05 gallons. Though it takes me anywhere from 90 minutes to 2 hours to do that. I'm guessing its your pot size or the intensity of the boil


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