Flavoring a kit... like there needs to be another one

[OpenSights]

My LHBS makes their own kits. I’ve sampled their “half pound stout” and it is good! I previously bought one, but bought another to do two batches today. One being as is, the other is for Mrs. OpenSights. She prefers cider over beer, however I have a plan. Dark chocolate cherry half pound stout. Picked up a package of chocolate nibs, can of tart Michigan cherry pie filling and tart cherry extract.

Nick, my go to guy there suggested to soak the nibs in voldka. What I failed to ask is do I add them to the grain bag or fermenter? I assume the former. Now I haven’t opened the cherry can yet but assume they’re whole.

The concentrate and pie filling pureed, I figure to taste once in the fermenter before pitch when taking OG.

PBW and sanitizing now. Any helpful hints/suggestions?

 

[AZBeer]

I would add the nibs & cherry pie filling post fermentation, either into primary, or racking on to them into a secondary fermentor (if you have one). I would wait until you get ready to bottle or keg, then add the cherry extract to taste.

 

[OpenSights]

So don’t add the vodka soaked nibs in with the grains. Plastic wrap will work, and maybe a nice dry martini for the wife. Win win!

 

[RM-MN]

Your cherry pie filling and the cherry concentrate both contain sugars that will ferment out and may ferment quite violently. I would wait until the first fermentation is over to add them and make sure you have plenty of space above the beer in the fermenter for the second krausen. Don't add the vodka that you soaked the nibs in until this second fermentation is over. It could be added into the bottling bucket so you can add some, taste the beer, then add more if it needs it.

 

[studrymon]

View attachment 558503 My LHBS makes their own kits. I’ve sampled their “half pound stout” and it is good! I previously bought one, but bought another to do two batches today. One being as is, the other is for Mrs. OpenSights. She prefers cider over beer, however I have a plan. Dark chocolate cherry half pound stout. Picked up a package of chocolate nibs, can of tart Michigan cherry pie filling and tart cherry extract.

Nick, my go to guy there suggested to soak the nibs in voldka. What I failed to ask is do I add them to the grain bag or fermenter? I assume the former. Now I haven’t opened the cherry can yet but assume they’re whole.

The concentrate and pie filling pureed, I figure to taste once in the fermenter before pitch when taking OG.

PBW and sanitizing now. Any helpful hints/suggestions?

I just did a chocolate cherry stout. I used 8oz of cocoa powder instead of nibs 10 min before flame out. Put Cherries in the secondary. It is hard to get any flavor out of the fruit, I used 6# in a 5 gal batch, then added extract at kegging to get the smell I was looking for.
I would be wary of the pie filling, it likely contains corn starch and a lot of sugars. Cherry puree is a better option, but it's hard to find.
You could rinse the pie filling to remove the syrupy goo, then heat the remainder in a pot to sanitize it.

Cheers!

 

[S-Met]

Slightly out of my expertise here, but don't add the coco nibs to boil. Let soak in vodka to make an Absolute extraction, similar to how you would do with a vanilla bean or other dried fruit in a vodka to flavor. I would let sit in a dark place for as long as you can wait, agitating the bottle 1-2 times a day. Add to secondary.

Same for fruit, but as mentioned, dont add pie filling. Add to secondary. The sugar will kick up a small fermentation again, but wont loose as much flavor as if you add to primary. Let secondary sit for a couple weeks at minimum, rack to new vessel, add gelatin/finings if needed, let sit for 2-3 days then bottle/keg.

 

[OpenSights]

I’m so glad I found this site! Thanks for all the advice! I ended up working yesterday so today is brew day. Just got the kettle on the burner for the half pound stout. Also making a 6 gallon Muntons Irish style stout.