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PeteKap

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Hello all, I just made a chocolate stout using 4 oz cacao nibs and 4 oz of chocolate extract. It came out gr8. My question is how much extract can I use at the point of bottling and still have my beer carb correctly? I am thinking of doing the same beer but also adding 4 oz of coconut extract. Kind of looking for a mounds kind of taste. Your thoughts? thx in advance.
 

Calder

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What is this extract that you speak of? Normally when someone refers to extract with respect to beer it is malt extract, which has a specific sugar content.

If it is an alcohol based extract used for flavoring foods, you can probably use as much as you like; it has no sugars to affect priming, and the amount of alcohol will be minimal in a batch to affect the overal alcohol content to the extent that you reach the yeast tolerance to alcohol.
 
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PeteKap

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I used brewers best chocolate extract for flavoring right before bottling. I am concerned about carbonation not alcohol.
 

Nokie

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I used brewers best chocolate extract for flavoring right before bottling. I am concerned about carbonation not alcohol.
You’ll be fine for carbonation but be careful with extracts. I think they always leave a funny alcohol/ cough syrup taste. And it takes forever for them to mellow out while conditioning in the bottle. I’d plan on a month at least. That’s if you notice the off flavor. I’ve had some people try mine with extract and they didn’t notice it, but I couldn’t stand to finish a bottle
 

Rob2010SS

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You’ll be fine for carbonation but be careful with extracts. I think they always leave a funny alcohol/ cough syrup taste. And it takes forever for them to mellow out while conditioning in the bottle. I’d plan on a month at least. That’s if you notice the off flavor. I’ve had some people try mine with extract and they didn’t notice it, but I couldn’t stand to finish a bottle
I'm the same way. I hate extracts. However, I will say that BB Chocolate is pretty damn good. THat's the only extract I've found that tastes good.
 
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