Maybe this would be more appropriately fitting into the beer chemistry section but I thought I would try here first.
I messed up by following a recipe that was written incorrectly, adding 0.25LB of cacao nibs to my batch for my entire 60 minute boil for my traditional bock.
Of course, the emulsified fat bloomed during chilling and I unknowningly mixed it in for my whirlpool. Regardless of the horrible time trying to rack with those nib husks clogging everything and the extreme amount of trub sludge, everything went into primary and got to FG in 3 days perfectly.
At this point, I have read about the unfortunate effects of fats and oils in your homebrew as it can impact the lifespan of your beer and greatly impact head retention.
I have about 4gal total now and am thinking of taking a chance on half of it and continuing lagering as per scheduled, but for the other half I was thinking that turning it into an eisbock could effectively separate out some of the fat along with the frozen water (both being more light than alcohol).
Anyone have any experience with this or any concerns I might want to think about? I'm aware of the strain on yeast by pushing ABV up, however I used Safbrew S-33 and im currently around 6.5% so I think I have a good bit of room.
I messed up by following a recipe that was written incorrectly, adding 0.25LB of cacao nibs to my batch for my entire 60 minute boil for my traditional bock.
Of course, the emulsified fat bloomed during chilling and I unknowningly mixed it in for my whirlpool. Regardless of the horrible time trying to rack with those nib husks clogging everything and the extreme amount of trub sludge, everything went into primary and got to FG in 3 days perfectly.
At this point, I have read about the unfortunate effects of fats and oils in your homebrew as it can impact the lifespan of your beer and greatly impact head retention.
I have about 4gal total now and am thinking of taking a chance on half of it and continuing lagering as per scheduled, but for the other half I was thinking that turning it into an eisbock could effectively separate out some of the fat along with the frozen water (both being more light than alcohol).
Anyone have any experience with this or any concerns I might want to think about? I'm aware of the strain on yeast by pushing ABV up, however I used Safbrew S-33 and im currently around 6.5% so I think I have a good bit of room.