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I never really found cocoa powder particularly effective at imparting a chocolate flavor. I not sure if the powdering process effects the quality of the flavor. The cocoa liquor arrived end of last week and I have to say it smells very intense compared to powder.

So thinking more on this subject, I'm am going to take 75g of cocoa liquor and 500ml of brewing liquor and blend them in food processor until it forms an emulsion. I will pasterize the mixture at 62°C for 30 mins before adding this to the fermenter close to the end of fermentation to savage any...

Drink Vienna lager for the rest of your life. Still that's no bad thing

I have been looking for ways to infuse my chocolate stout with a more intense chocolate flavour. I have previously used cocoa powder, which is wasn't particularly impressed with. I have had reasonable success with good quality extract like star Kay white, but this is expensive. I have used...

Yes, I think it will be fine. Just make sure you final ibu's are appropriate.

I usually think of hop combinations in terms of complimentary or contrasting. I usually will do with 2 complimentary hops and 1 contrasting. So often having a small amount of a earth or spicy hop in an IPA often does work well especially if you looking for a nice balance.

Eureka has a very light stone fruit flavour. It's aroma is super piney, really strong. It's best used as a dry hop. Equinox, Simcoe, sorchi ace and Nelson will all work well with it imo.

You can give it a go, just in my mind el-dorado and pine are not obvious pairings. If you don't want anymore citrus, maybe something slightly spicy could be good. Especially since mango and spice is a great combination. Perhaps some calypso to get some black tea quality or some saaz? Just...

A citrus hop would work well, pine not so much imo. Maybe even something a simple as cascade would work

In not drinking it sideways but your get the idea

As for amounts, I have used 4oz and 6oz in pale before, and 8oz in an IPA. None where over powering, if anything I would want a more intense character if I could get it. With a 3oz dry hop you will be fine, in fact I expect you will not get a high amount of aroma.

El Dorado is not super strong hop, the term bomb is not really something your ever get from it even if you use large amounts. Also it tastes nothing like a fruit beer, it's much more like a hard candy/sweet. I also I don't agree with the post above, one it's quite a consistent hop. It plays...

Why is the cherry/melon rancher character bad? That's the main point of el-dorado. I have never got pineapple or mango from it. If you want that use citra.

Lol, RRP £1.85, those were the days

Because of the dry bread presumably as that will gum up the tun.

Totally different. Oat husks are the English equivalent to rice hulls and used the same way. It's just to make laundering easy and is only really required when using large amounts of huskless grains or adjunt like wheat or rye. Even then it isn't normally required as it all depends on % of the...

I don't pull my hops from the keg. But I have dried hopped in the kegged for the last 5 years without grassy flavor, so I don't think that is the issue. The fermenter hops are in contact with the wort for 8 days at 21C and I would not describe the flavor as grassy anyway. I am currently...

The recipe is 19L batch @77% mas eff 66% English base malt 1.7L 19% wheat malt 7% aromatic malt 5% Low color crystal 3% acid malt SG 1.051 FG 1.012 25IBUs from 60min warrior addition 65C hopstand for 45 mins with 154g of a trifecta of tropical hops Ferment with Vermont ale yeast at 18C...

I am having so trouble converting an IPA recipe of mine to a APA. This is potentially part of a commercial venture so I need to be careful with the details so my please forgive me if I don't other forward all the recipe details Originally the beer was an IPA, it tastes great but lacks the...

Apply a CO2 over pressure then open the tap.