Pope66682
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So I just brewed an oatmeal stout. In secondary I added vanilla beans, 4oz cocoa nibs and 3lbs of fresh raspberries. I let that sit for about 10 days and moved back to the carboy to let it settle and strain out the rasberries. Then moved it into my oak barrel that previously had whiskey and honey whiskey aging for about a month. Gonna leave in the barrel for 3 months or so.
During this I have tasted it a couple times, and it's very raspberry. I'm kind of nervous the vanilla and chocolate are gonna get lost and it turn into raspberry juice. Basically my question is should I be nervous? Will the raspberry fade? Should I add more cocoa or vanilla, or coffee maybe? Spent a lot of time on this and don't want it to be a drain pour. Any advice would be greatly appreciated. Not my first brew, but my first stout with fruit added and barrel aged.
During this I have tasted it a couple times, and it's very raspberry. I'm kind of nervous the vanilla and chocolate are gonna get lost and it turn into raspberry juice. Basically my question is should I be nervous? Will the raspberry fade? Should I add more cocoa or vanilla, or coffee maybe? Spent a lot of time on this and don't want it to be a drain pour. Any advice would be greatly appreciated. Not my first brew, but my first stout with fruit added and barrel aged.