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Old 01-18-2013, 02:59 AM   #1
Shred
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Hey All,

I'm almost ready to move my Irish Mocha Stout (recipe to be posted here and on my blog soon) to the secondary where I will be adding cocoa and cold-brewed espresso.

In order to get an accurate ABV measurement, should I take an SG reading before the additives go in or right before bottling?

Thanks!
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Old 01-18-2013, 03:54 AM   #2
gelatin
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Right before bottling and before priming sugar is added. That said, the espresso will dilute the ABV slightly and the cocoa will raise the gravity slightly, and it's going to be pretty close either way.

 
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Old 01-18-2013, 02:44 PM   #3
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So, with the additives, it won't be possible to get an exact measurement, but I should be close?
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Old 01-18-2013, 03:38 PM   #4
freisste
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Close enough. As was stated, the two offsets are small and opposing. That should have minimal impact on your readings.

 
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Old 01-18-2013, 06:33 PM   #5
dcp27
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the only effect those additives will have on you readings is the extra volume from the espresso. just take it before, assuming its around a cup added, it'll barely change your ABV

 
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Old 01-19-2013, 12:07 AM   #6
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Thanks, all!
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Check out my blog!
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On Tap: Belgstralian White IPA, Bourbon Barrel Conceited Dick, HBC438 SMaSH, Barrel Aged Old Shredsputin, Geest Belgian Golden Strong

Primary 1: Grapefruit IIPA
Primary 2: Shred's Brown Eye Ale
Primary 3: Chocolate Orange Port
Primary 4: California Pinot Noir

Secondary: Ginger-Peach Melomel

 
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Old 01-19-2013, 02:17 AM   #7
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The beer needs to be at final gravity BEFORE you rack to secondary so any changes should not be associated with further fermentation.

Verify FG and rack. Add your additives in secondary. Take an fG after secondary and if there is any change you will know it came from your additives and Canaletto note of it when you brew it again. As stated it will only be a volume related change.
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