G'day all just bottled a stout that has been brewing for 7 days,I put one Chico and one carb drop per 750 bottle. I will let you know how the Chico go with aiding the chic aftertaste
i am brewing i dark ale and as a mistake i added milk chocolate for colour, this did end up making the wort tast nice with a chocolaty flavour but turned it to a milky colour that i dont think is gonna go away.
heres a link that gave me alot of answers i was looking for.
I went to do this recipe back in May. The bloke at my LHBS suggested using a Muntons Export Stout kit rather than the Irish Stout. IIRC the reason for this was that the Irish style is a little drier.I just put together the following which I am hoping will be nice for Christmas - got the recipe from the Coopers website.
1 x can Thomas Coppers Irish Stout
1 x can Coopers Amber liquid malt extract - 1.5kg
300g chocolate malt steeped for 30 minutes
once the fermentation slows a little I will add a 50ml bottle of chocolate flavoured liqueur base.
Any suggestions on how that could be improved?
My concern isn't so much the Chico overcarbing (actually sounds like a really good idea) I'd be worried about the 7days fermenting, with stouts 7days has never been any where near long enough for me.G'day all just bottled a stout that has been brewing for 7 days,I put one Chico and one carb drop per 750 bottle. I will let you know how the Chico go with aiding the chic aftertaste