Hey there,
I've got a soon to be chocolate stout that's wrapping up fermentation.
I've read a few threads where people talk about basically making "hot cocoa" and adding it to your secondary.
My thing is that I'm thinking about skipping secondary all-together and just adding a hot-cocoa/sugar mix to the bottling bucket and bottling right away.
My fear is that during secondary, a lot of the cocoa will fall out of suspension and make for a lot of uneven flavors.
I've got a soon to be chocolate stout that's wrapping up fermentation.
I've read a few threads where people talk about basically making "hot cocoa" and adding it to your secondary.
My thing is that I'm thinking about skipping secondary all-together and just adding a hot-cocoa/sugar mix to the bottling bucket and bottling right away.
My fear is that during secondary, a lot of the cocoa will fall out of suspension and make for a lot of uneven flavors.