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Going to the dark side
Posted: Sun Nov 11, 2012 1:43 am
by Barr
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?
Re: Going to the dark side
Posted: Sun Nov 11, 2012 8:26 am
by mr x
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.
Re: Going to the dark side
Posted: Sun Nov 11, 2012 9:17 am
by Barr
I was thinking of soaking fresh orange feel in a little rum and adding it in the secondary. Any thoughts?
Re: Going to the dark side
Posted: Sun Nov 11, 2012 9:58 am
by mr x
Some can go in the boil kettle for sure. Adding to the secondary should work too.
Re: Going to the dark side
Posted: Sat Dec 01, 2012 6:21 pm
by Barr
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.
Re: Going to the dark side
Posted: Sat Dec 01, 2012 6:38 pm
by LiverDance
check the gravity. A month of fermenting is alot.
Re: Going to the dark side
Posted: Sat Dec 01, 2012 8:26 pm
by Barr
Well it seemed to be done a week or more ago but when I went to keg it today it was bubbling again.
Re: Going to the dark side
Posted: Sat Dec 01, 2012 9:18 pm
by LiverDance
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.
Gravity reading is the best indicator.
Re: Going to the dark side
Posted: Sat Dec 01, 2012 9:50 pm
by Jimmy
LiverDance wrote: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.
Gravity reading is the best indicator.
Movement will cause it to release Co2, so that might be what you were seeing.
Re: Going to the dark side
Posted: Sat Dec 01, 2012 10:30 pm
by derek
LiverDance wrote:check the gravity. A month of fermenting is alot.
Depends how warm he's fermenting. I'm suspecting that tomorrow's brew might take near that long
Re: Going to the dark side
Posted: Mon Dec 03, 2012 10:37 pm
by Barr
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.