Originally Posted by C-Rider
Nice but how come you fermented in the secondary for 3 months?
I don't "secondary" actually, whatever that even means. After primary, it went into the serving keg, where the cocoa was added, then i just set the keg aside for several weeks. That cocoa was added after primary just to fine tune the chocolate level. If I were doing this again, I would just do the whole addition before fermentation.
But a big flavorful stout really DOES need aging. Especially so with coffee, which mellows a lot in time.