I am getting ready to transfer a chocolate stout to secondary, after I just kegged my IPA to free up said secondary... Life is good when you have a pipeline...
Anyway, I have 2 oz of pure chocolate extract to throw in at either secondary or keg time. Wanted to field some input before I transfer to secondary in the next 30 minutes or so.
Any input would be appreciated. Also, the recipe calls for 1.5 oz of extract, but I have 2 oz, how much stronger would you think that would make the chocolate flavor?