I added 6 oz of melted unsweetened cocoa powder to secondary. I assume that since In didn't mix it in or shake it (to avoid oxidation) it all fell to the bottom. I then read that exposing beer to cocoa for longer than a week brings about off flavors, but I don't think it is ready to bottle and I would love to avoid re-racking. Could two weeks be too long?
How long is too long for cocoa in secondary?
- Thread starter shanacyde
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