Split batch - diff yeasts

[heeler]

I made a Chocolate Porter AG and I used different yeasts. A five gallon wash into two three gallon fermenters. One with 1056 -no starter- and Notty -no rehydration just sprinkled on top. The dry yeast I will add 5 oz,s of cocoa powder to at the secondary time of 10-14 days and the other I will let continue on in the primary fermenter. I'm hoping the chocolate will shine through, just wanting to see if theres gonna be a decernable difference in ferm speed and completion. And the choc sounds yummy. I'm sure this has been done but could'nt find the answers to my questions so I just went for it.:rockin:

 

[nukinfuts29]

Interesting idea. Make sure you log everything well, this may end up as a regular recipe.

I'm subscribed.

 

[heeler]

Update on the yeast and fermentation, the liquid has moved very slowly but does seem to be working. The Notty is bangin, no seriously, that one took off within 3 hours and is boomin through the double bubble airlock. Ferm/chiller temp is 64F and that is prob the reason for the slower start with the liquid yeast. I'm figgering 67-68F in the carboys. Continuing to monitor.

 

[heeler]

Yesterday I added 7 oz's of toasted/grated coconut to the fermenter with the 1056 yeast, stirred it well and then closed it up. Then I added 8 oz's of chocolate nibs to the fermenter with the Nottingham yeast, actually I softened it in the microwave and then squeezed it out of the bag and as soon as it hit that cool wash it clumped back up. I stirred it well and tried to break it apart but hopfully it'll impart alot of flavor. 10-12 more days and its off to the bottling department.

 

[heeler]

So I bottled my Choc Port split batches. The coconut looked a little iffy, it was floating and it was kinda nasty looking but smelled pretty tastey.
The one with the Nestley nibs also smelled good but after emptying the fermenter that chocolate looked like poop. I'm just hoping it tastes better than it looks. The ferment went really quick, I usually leave my beers on the yeast for 20-30 days but I got really impatient with this batch but I'm hoping for the best.

 

[Sulli]

Did you give them a taste before you bottled? If so, what were some of the differences?

 

[heeler]

Ya know I did'nt and I dont know why. I set up the autosyphon and went to pee well to my surprise (or not) I forgot to close the valve on the bottleing bucket so half was on the floor. After that I kinda got lost in the moment and did'nt taste either. They smelled pretty good but just did'nt think to taste. Also I think I should have put the coconut in a hops bag or something cause I got a piece of it in my wand and that too caused me some grief (would'nt shutoff) but I managed to get them both packaged and I'm waiting for the magical 2 week mark for the first try.

 

[DanPoch]

Keep us posted, I did a similar split last Wednesday. I'm starting another post so I don't hijack this one

 

[heeler]

I put one of each in the fridge today. So Wednesday evening I'm gonna givera go. Very dark looking of course, its been two weeks so I'm hoping for the best.

 

[heeler]

So approx. 6 weeks after creation of the Choc. Porter split batches with the added extras I have tried each. No real decernable difference from the yeast, and the extras -- toasted coconut and hershey nibs -- not much diff. there either. Something I did'nt know, Guiness is a Chic. Port???? Both these beers taste like guiness and its pretty damn good taboot. Again nothing notable from the yeast or the extras but good beer none the less.
Im not sure what I learned form this batch other than melted chocolate in cold wort looks like poop and toasted coconut in a fermenter at bottleing time looks alittle scary. Not sure what to do to get the flavor from that stuff but keep reading and tryer again.