I'm currently brewing a cherry chocolate milk stout. I plan to add some cherry flavoring prior to bottling and put the lactose in while boiling the wort. My questions are: 1) when should the chocolate go in, 2) what kind to use, & 3) how much to put in?
I was under the impression that I should use chocolate nibs in the secondary about a week before bottling, but some threads state it should have been done during the boil.
Can I use cocoa powder in the secondary?
Hope I didn't mess it up, but maybe I'll experiment and put cocoa powder into the secondary anyway and see what I get.
Thanks all in advance for your help!