Just made a chocolate stout. Was thinking of adding coco to the secondary. Should I boil a couple oz in water, cool then add to secondary. I was also going to add vanilla beans. Should I boil the beans in the coco water?
I recently added unsweetened Hershey's cocoa powder to a milk stout in secondary. I took 4oz of cocoa powder and added just enough water to cover it in a pan then "boiled" it (it was so thick it wasn't really a rolling boil, just big heavy bubbles every once and awhile). I cooled it in an ice bath and added this to about 2.5 gallons of the milk stout and after a week it tasted awesome and very chocolatey. I'm also going to add a bit of chocolate extract at bottling to give even more chocolate depth.