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Old 01-24-2013, 10:24 PM   #1
Nov 2012
Lisbon, Portugal
Posts: 60
Liked 15 Times on 8 Posts

I have had this on primary for 8 days and I was planning on leaving it there for about 15 days, then racking on top of the cocoa and the vanilla whisky extract and leave in secondary for 3 weeks (I won't be home during these weeks) Would this be too long?

But since I've read stouts don't really benefit from a secondary I thought I could maybe shorten the first fermentation to about 12 days, then do a 3 day secondary with the vanilla and cocoa and bottle before leaving home, what are your thoughts on this?


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Old 01-24-2013, 10:31 PM   #2
seabass07's Avatar
Apr 2011
Posts: 1,324
Liked 158 Times on 113 Posts

Shouldn't have any problems dumping the vanilla and cocoa into primary.
Fermenter 1: Beer
Fermenter 2: Beer
Fermenter 3: Not Beer
Fermenter 4: Beer

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