Q: Good morning, is it possible to sitch out lme to dme on any of beer ingredient kits?
A: a copy of the recipe can be sent over before ordering if needed, to use DME instead of the LMe, but would require the items for the kit to be ordered a la carte, as the DME option would not be rolled into the cost of the kit
Q: Which hops should I order for Chocolate Stout?
A: The chocolate stout kit ships with the needed hops included in the cost
Q: What yeast is recommended with this oatmeal stout recipe? There are 3 options.
A: any of the reccomended options will work for this batch to give the right profile. brand preference on the liquid strains is up to the brewers, but I am partial to 1056 for this batch
Q: Forgive me for the dumb question but this is my first 5 gal batch. This receipe does not have any secondary hops added. So, how long would you suggest leaving this fermenting in the primary before bottling. And what is the best method for adding the priming sugars?
A: Most stouts dont have a dry hop addtion as this is geared more towards IPA's pale ales and the like to give us an extra burst of hop aroma. 1 week secondary on this kit would suffice, and for adding the priming sugar, I like to make a simple syrup out of a pint of water,and 1oz of corn cugar per gallon of beer your bottling. Let this boil for about 5 minutes to dissvole and add it into your bottling bucket before siphoning in your beer to mix
Q: Could coffee beans be added to this recipe? When and how would you suggest adding?
A: This batch would lend well to a coffee addtion. If using whoe or coarsely ground coffee, I normally add this into the last 10 minutes of the boil. More can be added to the secondary to steep if more flavor is needed
Q: I see a lot of people using cocoa nibs. I also see some people roast them, crush them, soak them in vodka, etc. What is the recommended use/implenetation for cocoa nibs. Do you really need to roast them, etc. or can you just put them in the secondary fermenter and soak for 5 - 7 days?
A: There are many right ways to add cocoa nibs to your beer. I typically recommend putting cocoa nibs straight into secondary for 1-2 weeks. This has always been successful for us!
Q: If I were to add Cocoa Nibs would you put them directly into the secondary or in a hop bag into the secondary?
A: Either would be fine. The only downside is the muslin bag limits the surface area that comes in contact with the nibs, and would need to be sanitized before use in your secondary.
Q: I just brewed this today. It will be in the primary for a week before going to secondary. I have the cocoa nibs soaking in vodka. How long should I leave the nibs in the secondary before bottling?
A: I would leave in secondary for 7-10 days, the longer the more flavor will be pulled off.
Q: Am I supposed to add priming sugar when bottling? It never says in the directions
A: Thanks for the question. Yes, the best time to add the priming sugar would be right before you bottle the brew. You can take a look at a priming sugar calculator online, this will calculate based on a few variables so you can ensure you add the perfect amount. Cheers!
Q: Any chance, on your drop down menu (yeast), to have a choice for the Man Grove Jack dry yeast? Thanks.
A: It is available for purchase separately, just select yeast not needed.
Q: In the instructions it is not listed when to add the Maltodextrin when brewing this kit. If Maltodextrin is considered a fermentable should it be in the “Fermentable” box? When should this be added?
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Q: In the instructions it says:
"After 5 minutes (60 total minutes), remove heat source from the Brew Pot. Add the Knock Out Hops . Leave the Knock Out Hops in the Wort while cooling."
This is confusing. When do you add the hops? After 5 minutes or at the end of 60 minutes for the last 5 minutes? Can you please clarify this for me? All the instructions say the same verbiage, it's just not clear to me.
A: I turn the flame off and add the hops, stir and start your chiller if you have one. This is why it is also referred to as flameout hops.
Q: Maltodextrin is listed as an additive, is the standard 8 oz package sold separately the correct amount?
A: Up to 8oz of Maltodextrin can be used in a 5 gallon batch. Most people do use the full 8oz.
Q: Just racked it into my secondary and it really didn't have the chocolate after taste I thought it would but I understand it's not done doing its thing yet. My question is will the chocolate taste become more evident as it gets older, or should I add something like coco nibs or chocolate syrup to the secondary to help with the taste? I don't want a chocolate milkshake just a more of an aftertaste of chocolate.
A: This brew uses Chocolate Malt instead of actual chocolate, so if you are looking for a richer chocolate flavor cocoa nibs would be what you are looking for. I wouldn't recommend chocolate syrup.
Q: What is the average ABV?
A: The alcohol content on this recipe will be approximately 4.3% ABV.