I want to make a chocolate porter. I helped my friend brew a chocolate porter and he added cocoa powder during his boil. As fermentation settled he started getting a layer of fat (probably from the cocoa powder). He scooped it out. Porter turned out really good. Even more chocolatey then Young's Double Chocolate.
Any tips on how to boost that chocolate flavor?
Any way to avoid that layer of fat?
Any tips on how to boost that chocolate flavor?
Any way to avoid that layer of fat?