Howdy! I am attempting my fourth brew which is a peanut butter porter. I am on my third day and the fermentation seems to have slowed down a bit. I have a few questions about what's happening with my brew. I pitched at ~80 F with British Ale Yeast(White Labs WL005) and have been maintaining a temp of 75 F. I know this is a bit high and I'm concerned about how this will impact the flavor of my beer. The OG was 1.070 and when I checked this morning, the SG was at 1.025. According to my recipe, my FG should br 1.017. This evening, I added 4 oz of Peanut Butter Flavoring. I am currently soaking my cocoa nibs in rum and have it stored in the freezer. I was told that the rum would add a nice flavor to the brew. My question is what would be the best way to add the nibs to my primary as I do not plan to rerack to a secondary. This will be my first time using cocoa nibs so I'm not very clear how to use them.
I've said quite a lot here. I could use some pointers on how best to proceed from this point. Thanks!
I've said quite a lot here. I could use some pointers on how best to proceed from this point. Thanks!