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Old 09-24-2012, 11:57 AM   #21
eviljay
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Jul 2011
Annapolis, MD
Posts: 195
Liked 22 Times on 16 Posts


One of my local friends just did this with a touch of orange zest, he loves orange chocolate. Can't wait to give that one a try.

 
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Old 09-24-2012, 10:06 PM   #22
johnnytaco
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Feb 2012
Conifer, CO
Posts: 107
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Quote:
Originally Posted by eviljay View Post
I'd rather use the actual fruit, and I've tried the vanilla before, it's ok, but it takes away from the chocolate, I'd say add an ounce or 2 more nibs if that's the route you're going to take
Jay, what would you think about soaking the nibs in Organic Vanilla Extract? It's high in alcohol and almost all commercially available Chocolate has a little in it? I haven't tried to soak my nibs yet, but have only used them in 10+%ABV beers and they seem to work nicely. Will try the soak and see how they differ. I just read the rest of the thread. I get that the vanilla would take away from the Chocolate, but I'm still going to try it on a different beer.

Reason: too many beers, no spell check!

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Old 09-24-2012, 10:40 PM   #23
eviljay
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Jul 2011
Annapolis, MD
Posts: 195
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I feel like soaking the nibs in that much would give you one hell of a vanilla beer

 
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Old 09-25-2012, 12:00 PM   #24
eviljay
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Jul 2011
Annapolis, MD
Posts: 195
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It could be delicious, who knows?! Give it a shot.

 
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Old 09-25-2012, 01:13 PM   #25
advogold
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Feb 2012
Posts: 138
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That's the thing I enjoy about making your own brew. That you're only limited by your imagination.

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Old 09-25-2012, 09:03 PM   #26
eviljay
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Jul 2011
Annapolis, MD
Posts: 195
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And physics, still working on that speed of light beer....

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Old 09-26-2012, 01:38 AM   #27
johnnytaco
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Feb 2012
Conifer, CO
Posts: 107
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Anything with US-04 is quick, not the speed of light, but quick. I'm still working on making the same beer twice and having it taste the same. I just passed 60 brews in under a year. Extract to ten gal all-grain batches. Maybe next year I'll try and recreate them in the same order.

 
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Old 09-26-2012, 12:06 PM   #28
eviljay
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Jul 2011
Annapolis, MD
Posts: 195
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I feel like mine aren't going to be consistent until i build a fermentation freezer for them. I believe all that's hindering me now is consistent fermentation temps/yeast count. Until then, I'm just happy if they're similar.

 
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Old 09-26-2012, 12:22 PM   #29
advogold
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Feb 2012
Posts: 138
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I agree. I checked gravity it was 1.030 @ 68 deg. I have a refrigerator that I'm using for keg and my LHBS is out of temp controllers for 50 duckets figure it'll pay for itself fast. Wow the sample tasted every bit of good. Goodwork eviljay

 
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Old 09-26-2012, 04:35 PM   #30
eviljay
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Jul 2011
Annapolis, MD
Posts: 195
Liked 22 Times on 16 Posts


Thank you.

 
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