I just moved this to the secondary. I did soak some (3oz.) Bakers unsweetened chocolate in vodka last night. It made a really good extract, and I dumped that into the secondary, then real my stout on top. The sample, for some reason my taste buds are gone, I was eating some hot salsa while getting some beers with a friend, so that probably hurt it. But, I was able to taste the roasty chocolaty goodness slightly. For all that grains and chocolate, I expected more, but I tasted a few other things, and my taste buds need some time. So I'll keep this for another week, then bottle it. OG went lower than I expected it to, at 1.018. The cocoa still seemed suspended in it, but I was moving it around a little but before racking it, so I'm not surprised. The color is a very deep brown, which is not what I expected. T he wheat may have contributed to that as well as the cocoa? Maybe the yeast was still floating around in it to lighten it up, but I expected this to be black. After a week well see. But so far so good. I just wish I didn't burn my tongue on that hot salsa, dumb move!