- Joined
- Feb 1, 2017
- Messages
- 3
- Reaction score
- 0
- Points
- 1
last year i made a mexican hot chocolate stout with pasilla peppers, cocoa nibs, cinnamon etc. while it was very good, the peppers dominated the final product. i did a vodka extract for the peppers, cinnamon and nibs but i wasn’t impressed with the taste (too subtle on all but the pasilla). recently i have seen recipes for cinnamon extracts and cocoa extracts as well using vodka and an instant pot. i was wondering if anyone has used this approach to adding flavors to the brewing (secondary) process?
thoughts? probably best to do all separate to control the final balance
thoughts? probably best to do all separate to control the final balance