I made a neopolitan milk stout for a festival this Saturday. I added 4 Oz cocoa nibs soaked in vodka, 2 Madagascar vanilla beans, and about 1 Oz of strawberry extract. While all the flavors were good, the strawberry was a bit much. I then blended an additional 1 gallon of plain milk stout back into it to cover some of the strawberry. Unfortunately, the great chocolate flavor it once had seems to have diminished as well. I need to get some chocolate back into it by Saturday. Any ideas?
I am thinking I can run to the lhbs and pick up more cocoa nibs tomorrow, have them soak overnight in vodka and then add it in the morning in a muslin bag and leave it in the keg. Will this add chocolate fast enough?
I also have dark cocoa powder I could use if it will come out better and faster but I have never used it and I am concerned about adding it directly to the keg.
Another idea I read was to actually use Hershey syrup! I think that will definitely add chocolate along with extra sweetness that may not be a bad thing in a neopolitan milk stout? The fats will definitely kill head retention, but on 4 Oz pours, I'm not really worried about that. And considering it will all be gone in a few hours, no additional fermentation or scare of infection will really occur.
So I think my best bet is the nibs, but I am really intrigued with the chocolate syrup. Has anyone done this?
I am thinking I can run to the lhbs and pick up more cocoa nibs tomorrow, have them soak overnight in vodka and then add it in the morning in a muslin bag and leave it in the keg. Will this add chocolate fast enough?
I also have dark cocoa powder I could use if it will come out better and faster but I have never used it and I am concerned about adding it directly to the keg.
Another idea I read was to actually use Hershey syrup! I think that will definitely add chocolate along with extra sweetness that may not be a bad thing in a neopolitan milk stout? The fats will definitely kill head retention, but on 4 Oz pours, I'm not really worried about that. And considering it will all be gone in a few hours, no additional fermentation or scare of infection will really occur.
So I think my best bet is the nibs, but I am really intrigued with the chocolate syrup. Has anyone done this?