3
votes
1answer
95 views

When is it the optimal time to add flavoring?

I purchased a bottle of raspberry flavoring from a home brew store for a Lambic brew that is still in secondary. I don't believe the flavoring has any fermentables in it. Should this flavoring be ...
5
votes
3answers
1k views

What is the best way to flavor beer with Oak?

Background: I've purchased some lovely dark roasted oak chips that I plan on soaking in bourbon and using to flavor an Irish Red. Friends of mine who have seasoned their beer on oak chips claim that ...
3
votes
2answers
4k views

Secondary flavoring of a stout using chocolate and coffee, how much to use?

I am brewing an Imperial Stout (OG 1.081) and it is in primary now. I want to rack to secondary in one gallon jugs and want to flavor each differently. I have read through the coffee posts on here but ...
14
votes
3answers
2k views

When should I add a vanilla bean?

My wife just kicked a bottle of vanilla extract. She bakes a lot and buys the good stuff that comes with a bean in it. I think i want to add the bean to my double-chocolate stout that's in the ...
7
votes
3answers
2k views

How much chocolate extract should I use?

The Young's Double Chocolate Stout clone recipe I'm about to rack to the secondary in two days calls for 0.33 ounces of chocolate extract. That's less than a tablespoon. The bottle of chocolate ...
7
votes
4answers
2k views

preparing fruit for secondary

What is the best method for preparing different fruits for fruit additions into secondary fermentors? There are issues of sanitation and good fruit to wort contact, via chopping, slicing, mincing or ...