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Old 02-24-2009, 07:15 PM   #21
Glibbidy
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I have had great success with Organic Chocolate extract. 2-4 oz. I have also found Cacao Nibs to work just as well. 4oz. of those will do the trick. Just drop either one in the secondary fermenter.


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Old 02-24-2009, 07:41 PM   #22
oms1981
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Quote:
Originally Posted by TravelBastard View Post
This may be arguing semantics but is cocoa powder and hot chocolate mix the same thing? I was thinking about trying this in a porter with Godiva hot chocolate mix
they are definitely not the same. I would not recommend using hot choc mix. they have all sorts of crap in them that I would never want in my beer. just my 2 bits.
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Old 02-24-2009, 07:43 PM   #23
thedailyaustin
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Right now I've got 8oz of Hershey Cocoa Powder. So I'm thinking I'll combine some different ideas. First make a cocoa soup with the lactose and put it in at flame out and then put in some nibs in secondary and let it go for a few months before I try some out to see if it needs more time to mellow out. Sound good?
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