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Old 11-26-2009, 03:11 PM   #1
Apr 2009
Little Rock, Ar.
Posts: 219
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I am planning my next oatmeal stout that calls for lactose and cocoa powder.
I read that the lactose can be added any time due to it not being fermentable and it's only used for adding sweetness. What about the cocoa powder? I added it to the keg last time and it all pulled out in the first several pints. The beer was still great, but I figure there is a better way to do it.

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Old 11-26-2009, 03:17 PM   #2
Oct 2008
Andover, MN
Posts: 404
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I have put it in at flame out, and also in the secondary. Both on the same batch.
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Old 11-26-2009, 04:12 PM   #3
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Sep 2008
, Maryland, The Tax Me State
Posts: 5,906
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On my last Double Choc. Oatmeal Stout all grain I did, I put 4oz in the mash and 4oz at flame out. It's been in the secondary for about 2 weeks on 2 vanilla beans and so far the samples are, well, quite awesome.....

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Old 11-26-2009, 04:57 PM   #4
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Jan 2007
Armpit of Dallas (Irving), TX
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End of the boil. Check my recipe dropdown for my gold medal recipe.

Fermenting: Nada
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