I've got a Chocolate Stout in the fermenter now that I want to turn into a peanut butter cup stout. What I want to do, in about a week, is rack it into a secondary where I'll have the peanut butter flavor. I'm not sure if I want to use a liquid extract or peanut butter powder. Right now I'm thinking 13 oz of powder. I can get that at GNC relatively cheap and quick, and I've also heard of some success with it.
Anyone on the Borg use either extract or powder? What have the results been?
Unfortunately I did not write down how much I used for it..
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I've used, as recommended by DaYooper, LorAnn's extract. You add at bottling (batch priming), and for $2.99 per 5 gallon recipe (I used it in a 2.5 gallon so I have 1/2 left) it worked great.
I have over 9,000 posts on "another forum", which means absolutely nothing. Mr. Beer January 2014 Brewer of the Month with all the pomp and circumstance that comes with it...
Certificate in Brewing and Distillation Technology
Beers I regularly brew:
Bell's Best Brown clone
Irish Hills Red - I call this "Ann Arbor Red"
Mackinac Island Red - I call this "Michigan Red"
Oatmeal Stout - I call this Not Fat, Stout - Oatmeal Stout
Bottled 5 gallons of Ann Arbor Red on 4/18/17. Bottled 5 gallons of Michigan Red on 5/8/17.
Brewed in 2017 - 22.13 gallons (19.91 in 2012, 48.06 in 2013, 61.39 in 2014, 84.26 in 2015,46.39 in 2016)
Brewed in lifetime - 282.14 gallons
Drinkable beer on hand - 13.58 cases, with 6.11 cases ready in May and early June.
Average cost per 12 pack through all beer brewed - $6.27(ingredients only)
RickBeer wrote:I've used, as recommended by DaYooper, LorAnn's extract. You add at bottling (batch priming), and for $2.99 per 5 gallon recipe (I used it in a 2.5 gallon so I have 1/2 left) it worked great.
I have some brewing with that extract as we speak. The only dark beer SWMBO will drink is "her" Peanut Butter Oatmeal Stout so it is part of the regular rotation (ie never run out, a happy wife is a brewer's bestest friend). Works like a champ and more importantly is repeatable. I have not tried the real deal since she was overcome with joy out of the gate with this and dont want to press my luck.
Silverleaf Vineyard & Winery / Old Mission Hops Exchange / Porchside Vineyard / The North York Brewing Company
RickBeer wrote:I've used, as recommended by DaYooper, LorAnn's extract. You add at bottling (batch priming), and for $2.99 per 5 gallon recipe (I used it in a 2.5 gallon so I have 1/2 left) it worked great.
I have some brewing with that extract as we speak. The only dark beer SWMBO will drink is "her" Peanut Butter Oatmeal Stout so it is part of the regular rotation (ie never run out, a happy wife is a brewer's bestest friend). Works like a champ and more importantly is repeatable. I have not tried the real deal since she was overcome with joy out of the gate with this and dont want to press my luck.
I can't understand you not pressing your luck. You should push it, I mean, what's she going to do throw in your face that you bought a big harvester for your hop farm. Sheesh! Wuss.
I have over 9,000 posts on "another forum", which means absolutely nothing. Mr. Beer January 2014 Brewer of the Month with all the pomp and circumstance that comes with it...
Certificate in Brewing and Distillation Technology
Beers I regularly brew:
Bell's Best Brown clone
Irish Hills Red - I call this "Ann Arbor Red"
Mackinac Island Red - I call this "Michigan Red"
Oatmeal Stout - I call this Not Fat, Stout - Oatmeal Stout
Bottled 5 gallons of Ann Arbor Red on 4/18/17. Bottled 5 gallons of Michigan Red on 5/8/17.
Brewed in 2017 - 22.13 gallons (19.91 in 2012, 48.06 in 2013, 61.39 in 2014, 84.26 in 2015,46.39 in 2016)
Brewed in lifetime - 282.14 gallons
Drinkable beer on hand - 13.58 cases, with 6.11 cases ready in May and early June.
Average cost per 12 pack through all beer brewed - $6.27(ingredients only)