I've been viewing this site for a few years now, but finally got myself a profile to start contributing! Thanks to all so far for all the great words of wisdom here.
Here's why I'm posting: I'm brewing a chocolate stout (NB's Irish Dry Stout AG kit - and added about 1/2 cup of cocoa powder to make it a chocolate stout). It's about 2 weeks in the primary. I had some issues with the chocolate (and hops); when I strained the hops out of the boil, most of the cocoa powder was also strained, since it did not seem to dissolve (saw another post somewhere to make it into a 'slurry' next time). I'm expecting to have a slight chocolate flavor, but is there anything I can do to get more chocolate flavor? Add chocolate/more cocoa powder to a secondary?
Also, I was going to separate the stout, 3 gals the way it is, 2 gals with mint for a mint chocolate stout. I'm thinking about using Altoids (about 10 mints) crushed and using that with the 2 gal priming solution. Any thoughts on that?