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Post by julian on May 5, 2016 20:15:07 GMT -5
It's been 4 days since I've added chopped chocolate nibs to the secondary of my stout. Was wondering if it would be wise to give it a stir to help re introduce the settled chocolate
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Post by Stephen on May 8, 2016 21:50:07 GMT -5
I personally wouldn't. Any chance of introducing oxygen to the beer at this point is a bad plan. If you were really worried about the introduction of the flavour to the beer then it's better to up the amount of nibs added in secondary then to agitate in any way. Oxygen at this point is more likely to create what they describe is a cardboard taste (or so I've read). The added nibs should move flavour into the beer although concentrated in the area they are until you rack to your final location and then it should mix in. Mind you the only time I would be worried is if I added the secondary too soon before the yeast flocculated and dropped and what I added got buried in turn and yeast sediment because the adjuncts didn't float.
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Post by Alex Bullock on May 11, 2016 6:43:25 GMT -5
I agree. Add more if you want more chocolate taste. Again, the only time I'd stir post-fermentation is if the yeast crapped out early and needed to be roused back up into suspension to finish the job. In that case the yeast may or may not reabsorb any dissolved oxygen but the risk for oxidation is still high.
RDWHAHB
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Post by julian on May 11, 2016 10:04:32 GMT -5
K thanks I'll give that a try.
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Post by incognito on Nov 20, 2016 16:29:23 GMT -5
For my chocolate addition I put it in the boil kettle usually 5mins before flame out. Also I use 85 percent dark chocolate and grate it or chop it in a mini chopper. Chocolate dissolves and it's sterilised at end of brew. I use a 4.5oz bar in 5 to 6 gall brew.
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