Going to the dark side
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Barr
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Going to the dark side
Finally venturing into the world of dark beers. I'm experimenting with a Coconut and Chocolate Porter. It's been fermenting for about a week now and my brew/laundry room smells like delicious brownies. I'm getting excited. if it goes well I'll be trying a Chocolate Orange Porter next. Anyone out there have any experience with Chocolate Orange?
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mr x
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Re: Going to the dark side
Yeah, I did the Stone 09.09.09 Epic, and it was good, but you need a fair bit of peel to overcome beer with a lot of roasted malt.
At Alexander Keith's we follow the recipes first developed by the great brewmaster to the absolute letter. 
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Barr
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Re: Going to the dark side
I was thinking of soaking fresh orange feel in a little rum and adding it in the secondary. Any thoughts?
Tap 1: Little Pup Pale Ale
Tap 2: Orange Ya Glad I Said Light Beer?
Tap 3: Roof Top Rye-It
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Tap 5: Big Brown Roof Hound
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mr x
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Re: Going to the dark side
Some can go in the boil kettle for sure. Adding to the secondary should work too.
At Alexander Keith's we follow the recipes first developed by the great brewmaster to the absolute letter.
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Barr
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Re: Going to the dark side
After a month the cocoa-nutty porter is still fermenting!! Is this normal for dark beers? I guess adding the coconut must have given them a lot more to eat than I expected.
Tap 1: Little Pup Pale Ale
Tap 2: Orange Ya Glad I Said Light Beer?
Tap 3: Roof Top Rye-It
Tap 4: Straberry Vanilla Wine Soda
Tap 5: Big Brown Roof Hound
Tap 2: Orange Ya Glad I Said Light Beer?
Tap 3: Roof Top Rye-It
Tap 4: Straberry Vanilla Wine Soda
Tap 5: Big Brown Roof Hound
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LiverDance
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Re: Going to the dark side
check the gravity. A month of fermenting is alot.
"Twenty years ago — a time, by the way, that hops such as Simcoe and Citra were already being developed, but weren’t about to find immediate popularity — there wasn’t a brewer on earth who would have gone to the annual Hop Growers of American convention and said, “I’m going to have a beer that we make 4,000 barrels of, one time a year. It flies off the shelf at damn near $20 a six-pack, and you know what it smells like? It smells like your cat ate your weed and then pissed in the Christmas tree.” - Bell’s Brewery Director of Operations John Mallet on the scent of their popular Hopslam.
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Barr
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Re: Going to the dark side
Well it seemed to be done a week or more ago but when I went to keg it today it was bubbling again.
Tap 1: Little Pup Pale Ale
Tap 2: Orange Ya Glad I Said Light Beer?
Tap 3: Roof Top Rye-It
Tap 4: Straberry Vanilla Wine Soda
Tap 5: Big Brown Roof Hound
Tap 2: Orange Ya Glad I Said Light Beer?
Tap 3: Roof Top Rye-It
Tap 4: Straberry Vanilla Wine Soda
Tap 5: Big Brown Roof Hound
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LiverDance
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Re: Going to the dark side
Gravity reading is the best indicator.Barr wrote:Well it seemed to be done a week or more ago but when I went to keg it today it was bubbling again.
"Twenty years ago — a time, by the way, that hops such as Simcoe and Citra were already being developed, but weren’t about to find immediate popularity — there wasn’t a brewer on earth who would have gone to the annual Hop Growers of American convention and said, “I’m going to have a beer that we make 4,000 barrels of, one time a year. It flies off the shelf at damn near $20 a six-pack, and you know what it smells like? It smells like your cat ate your weed and then pissed in the Christmas tree.” - Bell’s Brewery Director of Operations John Mallet on the scent of their popular Hopslam.
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Jimmy
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Re: Going to the dark side
Movement will cause it to release Co2, so that might be what you were seeing.LiverDance wrote:Gravity reading is the best indicator.Barr wrote:Well it seemed to be done a week or more ago but when I went to keg it today it was bubbling again.
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derek
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Re: Going to the dark side
Depends how warm he's fermenting. I'm suspecting that tomorrow's brew might take near that longLiverDance wrote:check the gravity. A month of fermenting is alot.
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In keg: .
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Barr
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Re: Going to the dark side
Thanks for the tips guys. I never thought of it but temp might be the issue. It's been cooler in that room for awhile now. Like 18-19 C. Now that the weather has warmed up it seems to have come alive.
Tap 1: Little Pup Pale Ale
Tap 2: Orange Ya Glad I Said Light Beer?
Tap 3: Roof Top Rye-It
Tap 4: Straberry Vanilla Wine Soda
Tap 5: Big Brown Roof Hound
Tap 2: Orange Ya Glad I Said Light Beer?
Tap 3: Roof Top Rye-It
Tap 4: Straberry Vanilla Wine Soda
Tap 5: Big Brown Roof Hound
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