So I brewed up a chocolate stout recipe that called for 8oz of cocoa powder added at 5min. Things being as they were, I forgot to add the powder at 5 min. ಠ_ಠ
I was going to do secondary anyway to add a hint of mint flavor as well. It's already finishing up primary fermentation after 4 weeks, was planning to rack to secondary this weekend.
I have a bottle of Creme de Cacoa that I would like to use to boost that chocolate kick. Should I let it sit in primary to ferment out those sugars in the liqueur or just use it as the priming sugar at bottling time?
I was going to do secondary anyway to add a hint of mint flavor as well. It's already finishing up primary fermentation after 4 weeks, was planning to rack to secondary this weekend.
I have a bottle of Creme de Cacoa that I would like to use to boost that chocolate kick. Should I let it sit in primary to ferment out those sugars in the liqueur or just use it as the priming sugar at bottling time?