Greetings to everyone...
I have been reading a lot around here lately because I'm getting ready to brew my next batch, which will be a chocolate oatmeal stout. I have a lot of questions about brewing with chocolate, and I haven't really found a lot of definitive answers. I just see what people are doing... It seems that cocoa nibs and cocoa powder seem to be the favorites from what I can see. I see cocoa powder going in near flameout and cocoa nibs (soaked in vodka) going into the secondary in some cases.
Question 1: What kind of chocolates are NOT acceptable to use in the brewing process? I have read a couple places that some of the oils in chocolates can hamper the fermentation process.
Question 2: What are the advantages/disadvantages of adding chocolate at flameout as opposed to going in the secondary fermenter?
Thanks in advance