Originally Posted by dcp27
Humann, besides halving the cocoa nibs and cutting back on the 2-row, is there anything else you'd change with your recipe or do you think it's still too early to tell?
Edit: Any update on yours Eddie now that it's had some time?
Yes, instead of just dumping the cocoa in at the end of the boil, the brewer said that he sprinkled it in during the last 15 minutes of the boil. I think those are the only differences. Also I used the majority of a yeast cake but was from a high gravity brew and I think that hindered the performance of the yeast because I pitched some Nottingham when it was about 1040.
On tap: #79 Berliner Weisse 1.030 9/20/12, Flanders, Barleywine, Wild Blonde (1.045 blonde hopped up and fermented with WLP644), #80B rett Saison
Fermenting: #82 Galaxy IPA, #83 Black IPA
Aging: #67 Bareleywine 1.116 11/07/2012, Flanders 2 batches 1.056 and 1.060 12/12/11 and 3/26/12, Kriek, 1.052 12/11,