BrooklynTom
Well-Known Member
- Joined
- Aug 6, 2014
- Messages
- 374
- Reaction score
- 89
Hello all,
I am wanting to clone Jonas Bronck's "Chocolate Egg cream Stout". I have had it a few times, and it does taste like an egg cream that I would have had as a kid growing up in NYC. I have a stout kit from NB, and the Foxes U-Bet chocolate syrup that they use, I just can't figure out when to add it. I have not been able to reach the brewery to find out. Knowing that it will add its sugar to the fermentation,
My question is, when adding syrup, is it best to put it in the primary, the secondary, or at kegging? Or do you have to add it during the boil?
Thank you in advance.
I am wanting to clone Jonas Bronck's "Chocolate Egg cream Stout". I have had it a few times, and it does taste like an egg cream that I would have had as a kid growing up in NYC. I have a stout kit from NB, and the Foxes U-Bet chocolate syrup that they use, I just can't figure out when to add it. I have not been able to reach the brewery to find out. Knowing that it will add its sugar to the fermentation,
My question is, when adding syrup, is it best to put it in the primary, the secondary, or at kegging? Or do you have to add it during the boil?
Thank you in advance.
