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Old 03-09-2009, 02:21 PM   #1
ericmunley
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Mar 2009
Posts: 21


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.

 
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Old 03-09-2009, 04:50 PM   #3
ericmunley
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Mar 2009
Posts: 21

Thanks Rhoobarb. Would I just be able to use cocoa powder instead of the nibs?

 
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