whahoppened
Active Member
I want to get a little bit of real chocolate flavor into a lager I'm getting ready to brew. My first thought was to add some melted chocolate to the secondary fermenter, but I'm worried it might just re-harden on contact.
Other possibilites would be to add cocoa powder/chocolate shavings to secondary, or to stir it in at flameout.
Any suggestions/anecdotes?
Other possibilites would be to add cocoa powder/chocolate shavings to secondary, or to stir it in at flameout.
Any suggestions/anecdotes?
