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Old 02-28-2006, 11:54 PM   #11
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I just tried some of that a few days ago. It rocked
That was my inspiration, however I wanted to do it with a stout.
Thanks for the link.

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Old 03-01-2006, 01:53 AM   #12
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As far as the black cherry juice goes, use it all.

Pastor Dave of The Church of Chocolate says:

Skip the chocolate, just doesn't work. Use chocolate malt.

"white chocolate" is BLASPHEMY and a stench in the eyes of the goddess!
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

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Old 03-01-2006, 02:10 AM   #13
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the other ingredients like citric acid and glycerine in the syrup will affect your pH for sure, but I'm not sure how thats gonna effect the flavor. The first rule when trying to change something on abeer (i.e. amount of hazelnut flavor) is to change only one thing, that way you can really notice the difference. that one thing should be the amount of extract IMO. Hazelnut syrup is extract made into syrup form, so your using the same thing but alot more sugar. stick with the extract i think.

Ditto on the white chocolate. Ditto on the chocolate malt. if you want chocoalte flavor throw a lb. of chocolate malt in and it'll get the job done.
drinking: mocha java porter, belgian pumpkin ale, Gary's oatmeal stout clone, AHS nut brown, catamount porter clone, double nut brown, rye pale ale, my oatmeal stout

conditioning: nut brown

next: saison, wit, american wheat, hefe, kolsch, blonde

gone: too damn many
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