Thanks SuthrnC. Have you tried this stout w/out the fruit? I'm planning to do a Chocolate Cherry Stout at some point, and looking for a good base.
I did a chocolate raspberry porter a couple of times. Dialed down the fruit from batch #1 to batch #2, and will drop it again next time. In batch 1 I used 2 packages of frozen organic berries (no added sugar - I think they're 14 oz each), 8oz. of cacao nibs (I read somewhere even bakers chocolate has cocao butter in it (fat) and can decrease head and eventually go rancid - beside the nibs smelled awesome), and a vanilla bean in the secondary, and 8 fluid oz. of raspberry puree made from frozen raspberries at bottling. The cacao nibs are powerful - hold off on popping the caps until the chocolate has mellowed for a good 3 months. I've got a case that's coming up on a year, and just seems to get better.
Still just a little bit much on the raspberry - I'm shooting for just a hint of it in the finish. I'll probably use fresh raspberries next time, and try to squeeze the juice from them, as I think the skins are contributing a bit of sour.
Last edited by Gofastr1; 12-31-2009 at 11:41 PM.