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Old 08-14-2012, 07:05 PM   #1
bosbill
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Aug 2012
Somerville, Massachusetts
Posts: 4


New to brewing, and for my second batch I bought an Irish Stout kit. being a chocolate fan I asked the clerk at the brew shop about adding chocolate. He recommended grinding some cocoa beans and soaking in vodka before adding to the primary a few days in. My question is why vodka? Why not just water in other words? Also will the vodka have any adverse effects on the fermentation or taste?

 
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Old 08-14-2012, 08:02 PM   #2
jlpred55
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Aug 2008
Posts: 423
Liked 4 Times on 3 Posts


Vodka acts as an extract solution. Soluable in alcohol more than water.

Not unless you add a LOT, the flavor will not be impact by the vodka. This is the only way I add spices to beer. I use 8oz of vodka to steep my orange zests and coriander, for example, on my Wit beers and there is no vodka or burning alcohol taste to the beer.

You want to use a measured amount after pulling samples and dousing each with specific amounts, you can then do some simple math to tell you how much you need for the entire batch batch. BTW add it to bottling bucket, not primary.

BTW Cheap rot gut vodka works great.
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Old 08-14-2012, 09:21 PM   #4
bosbill
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Aug 2012
Somerville, Massachusetts
Posts: 4

Thanks guys! jlpred55, why do you prefer adding to the bottling bucket? I've seen recipes for all stages but it seemed like the primary was the way to go for cocoa beans, coffee, or vanilla (and what the clerk recommended)

 
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Old 02-21-2014, 04:43 PM   #5
KipKeane
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Feb 2014
Posts: 1

The vodka acts to sterilize the add-in ingredients without adding too much other flavor.

 
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