Response to first question, beer has carbed w/o issue. Samuel Smiths Orgasmic Chocolate Stout? Hell yes, every chance I get. I believe they are using a high quality (duh) chocolate extract at the finish. Once upon a time, I roasted cocoa nibs, crushed them into vodka and (my daughter wants to learn to make beer as well.) My daughter actually leaned over my shoulder to type that. What I was trying to say, is the flavor of ROASTED cocoa nibs made into a tincture (extract) is just amazing. It really adds the flavor of a great chocolate to anything it mixes with. "White Kay Star" brand makes what is touted to be a fantastic chocolate extract, but it is described as an additive flavor of chocolate, not to be used as the only chocolate flavoring, if that description makes sense.
Young's Double Chocolate Stout is a great ale, but I believe Sam Smith's is a better choice.
Aging from last year: Hard Cider, Triple Chocolate Stout, American Amber II
First fermenter: American Mild
Second fermenter: Empty
Long term aging: Strong Scottish Ale, American Stout
3 new hard ciders, first is a Apple Raspberry, second will be a Apple Grape, and third Apple Cranberry. These will all become Jacked Ciders