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Old 05-05-2008, 04:35 AM   #1
jiffybrew
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Oct 2007
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I've got a chocolate porter fermenting away. Besides chocolate roasted grains i also wanted to add cocoa powder for an extra chocolate kick. I was trying to keep things easy by skipping the secondary but i was wondering if its okay to add the cocoa powder to the primary after fermentation OR should i move to the secondary and then add the cocoa powder?

 
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Old 05-05-2008, 03:28 PM   #2
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when ever I add it I add it to the last 5 minutes of the boil...
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Old 05-05-2008, 03:49 PM   #3
CharlieB
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Jun 2007
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I would think add to the secondary then transfer. I've never done it but it sounds like it will incorporate and dissolve better.
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Old 05-05-2008, 07:46 PM   #4
DeathBrewer
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mix it with some warm water to dissolve and you may want to bring that to a boil for sanitation. then, i would think you could add it at any stage. i've got a chocolate stout going now, i added the powder at the end of the boil and i added nibs at secondary. i'll be bottling it tomorrow (if i can find some lactose)
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Old 05-05-2008, 08:46 PM   #5
meyers.markg
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Aug 2007
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I recently listened to Jamil's podcast where he outlined how to brew a chocolate cherry stout. He suggests adding the cocoa during the last 5 minutes of the boil. He also mentioned then, that you need to make sure that if you transfer to a secondary (because he doesn't) that you should make sure to get as much cocoa picked up by the siphon as possible. I believe he mentioned something about exposing the beer to the cocoa over a considerable amount of time will add the most amount of chocolate flavor. I would add it when you transfer it.

 
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Old 05-06-2008, 11:12 PM   #6
jiffybrew
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Oct 2007
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thanks everyone. I wanted to add to the last 5 min of boil but i also was reading that this actually extracts a lot of the bitterness from the chocolate, so for optimal chocolate taste without the bitterness, add to secondary. So i guess i wont skip out on the secondary.

 
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