Hey all,
I appreciate any opinions I can get on this matter.
I am about to start a stout.
I have the Coopers DIY hopped stout extract.
I was planning to use it with 1 kg of Brew Enhancer 2 (dextrose and maltodextrin) and 1 can of Coopers dark malt extract as the fermentables.
Before I start this journey, I was wondering if some of the long time brewers might tell me if this would remove the stout flavor with the added dark malt extract or simply be a recipe for disaster.
Sorry. I don't know if this is a noobish question, but I would like some opinions before I dive into it.
Beyond the initial fermentation, I plan to rack into a secondary with about 4-6 ounces of cocoa nibs and have considered adding some banana extract to a few bottles when bottling and possibly doing another racking of a gallon or so with a small amount of strong coffee added. Too much?
Anyway, thanks for reading through my chaotic post and any help you might give me.
I appreciate any opinions I can get on this matter.
I am about to start a stout.
I have the Coopers DIY hopped stout extract.
I was planning to use it with 1 kg of Brew Enhancer 2 (dextrose and maltodextrin) and 1 can of Coopers dark malt extract as the fermentables.
Before I start this journey, I was wondering if some of the long time brewers might tell me if this would remove the stout flavor with the added dark malt extract or simply be a recipe for disaster.
Sorry. I don't know if this is a noobish question, but I would like some opinions before I dive into it.
Beyond the initial fermentation, I plan to rack into a secondary with about 4-6 ounces of cocoa nibs and have considered adding some banana extract to a few bottles when bottling and possibly doing another racking of a gallon or so with a small amount of strong coffee added. Too much?
Anyway, thanks for reading through my chaotic post and any help you might give me.