Backsweeten with chocolate syrup...?

[Rob2010SS]

Alright, I know from reading previous threads on the use of chocolate syrup that this is kind of a taboo subject here, but I'm going to ask anyway.

Anyone ever kegged a stout with some chocolate syrup? How did it come out? How much did you use?

I've found threads of people adding it in boil, debates of how cocoa powder is better, using it for bottle priming, but could NOT find anything about using at kegging to add a bit of chocolate flavor.

I'm not 100% sold that I'm going to do it. If I do, I would use some potassium sorbate and campden tabs to make sure the yeasties didn't try to eat it. Just kind of looking for the pros and cons first. I'm going to try a little sample of the beer with it and see what it tastes like as well.

 

[AkTom]

There is some info in the Boulder Shake thread.

 

[Rob2010SS]

There is some info in the Boulder Shake thread.

I'l see if i can find it. Thanks

 

[North_of_60]

I have back sweetened Ginger Beer with 4 cups of table sugar when I kegged it. I mixed the sugar with 4 cups of hot water and transferred the 5.5 ABV ginger beer on top of it. At kegerator temperatre the yeast is pretty much dormant. I don’t know if it makes a difference but I use wine yeast to make ginger beer.

The sugar in the chocolate syrup should act the same way. I’d be concerned about the chocolate staying in suspension after setting in the keg.