Originally Posted by iowabrew
As for the choco advice, +1 to using unsweetened. I've used bakers chocolate before added with 10min left in the boil with good results. It helps if you either finely chop it or melt it beforehand in the microwave
Sorry for being vague. For the stout I made (7-8% abv) the fermentation was more vigorous compared to the normal 5-6% ales. If I was still using the closet for fermentation with it would not have been cold enough to keep the fermentation temperature in the proper range.
I got lucky that I have a Fermentation chamber that uses jugs of frozen Ice and a fan to create a colder environment for fermentation.
Up Next: Pale Ale once things slow down on the weekends.
Secondary: 1 Gal Oaked JAOM (4/8/14)
Bottled: Vanilla Stout (5/18/14), Coffee Stout (6/22/14)
Aging: JAOM (4/8/14)
Drinking: Blend of 3 SMaSH's (Bottled Experiment)