Yesterday, I got my first batch of home brew moving. I'm making a sweet stout and it went pretty smoothly. The only problems I encountered was how long it took to cool the wort (I don't have a wort chiller) and a few sanitation slips that I hope don't cost me.
My plan is to put cocoa powder and vanilla beans in the secondary fermenter in 2 weeks. If anyone has any tips about the amount of powder or any other chocolate sources, I would love to know! Thanks.