Originally Posted by RainyDay
Bourbon and vanilla go great together (bourbon has vanilla character from vanillin anyway). Chocolate and vanilla go great together. So the 3 together are great to my palette. Cocoa powder will work at this point, but it may be messy. If you do it, go light, and dissolve in boiled water (you can always add more). Cacao nibs are an idea, but the flavor isnt as strong and has a little more bitterness.
Dont repitch yeast unless you're letting it sit for 6+ months in the secondary; there's plenty of yeast. I normally let my bugger beers sit for 2 weeks in the primary before transferring, but a stable gravity reading for 3 days (or on Monday and Thursday) will let you know fermentation is done. I wouldnt touch it before 7 days though.
How many ounces of cocoa powder do you think would do the trick?
Also, wouldn't the yeast start to die after 6 months and affect the flavor?