shauntraxler
Well-Known Member
Since I was lazy and never got around to placing an order for some Organic Banana Nectar (made by Looza) and chocolate extract, I am kinda forced to improvise with my bottling procedures.
The brew at hand is some sort of Banana/Chocolate/Foster experiment. Having little experience with either ingredient I added a puree of 2 bananas, and some cocoa powder at ~5 minutes remaining in the boil. I tasted my hydrometer sample (after 12 days in primary) the other day and it wasn't as sweet as I had hoped. Most of the banana and chocolate flavor (as somewhat expected) was victim of rigorous fermentation.
I am looking to introduce a bit more of both flavors at bottling time. Again, with little experience, and lack of proper ingredients, I am going to improvise. Here's what I'm thinking:
(!!Brew Volume is only 2.5ga.)
Another banana puree
-2 medium bananas (~14g sugar each)
More Unsweetened Cocoa Powder
-.5 to 1oz? (Unsure of amount..And any fermentability?)
Possibly a dash of pure vanilla extract and maybe a touch of cinnamon?
Ok. With that aside.. I've got another issue. I've ran some figures through beer smith, and it suggests 1.77oz of priming sugar or 50.2g for 2.3vol/co2. If the bananas account for 28g is it really as simple as adding 22.2g of priming sugar to the solution?
Any help, advice, criticism or flat out hatred is welcome.
The brew at hand is some sort of Banana/Chocolate/Foster experiment. Having little experience with either ingredient I added a puree of 2 bananas, and some cocoa powder at ~5 minutes remaining in the boil. I tasted my hydrometer sample (after 12 days in primary) the other day and it wasn't as sweet as I had hoped. Most of the banana and chocolate flavor (as somewhat expected) was victim of rigorous fermentation.
I am looking to introduce a bit more of both flavors at bottling time. Again, with little experience, and lack of proper ingredients, I am going to improvise. Here's what I'm thinking:
(!!Brew Volume is only 2.5ga.)
Another banana puree
-2 medium bananas (~14g sugar each)
More Unsweetened Cocoa Powder
-.5 to 1oz? (Unsure of amount..And any fermentability?)
Possibly a dash of pure vanilla extract and maybe a touch of cinnamon?
Ok. With that aside.. I've got another issue. I've ran some figures through beer smith, and it suggests 1.77oz of priming sugar or 50.2g for 2.3vol/co2. If the bananas account for 28g is it really as simple as adding 22.2g of priming sugar to the solution?
Any help, advice, criticism or flat out hatred is welcome.