I am going to brew an oatmeal stout (5 gallon AG batch). I want 1/2 to be regular and 1/2 I want to do a Chocolate Oatmeal Stout. I assume I would just split the batch in secondary.
So the questions
- is that a good way to do it?
- what are other options?
- what kind of chocolate should I use for each type of split?
Thanks in advance
Cold Desert Brewing Company
On Tap: Berlinner Weiss (still...lol), Dickson County Pale, Evil Twin Clone (Hoppy Amber)
Fermenting: McFearless IPA (Apollo/Summit Hop Monster!)
Cold Conditioning: English Pale Ale (Yorkshire Square yeast)
In the queue: Munich Helles, Standard American Lager (My Fizzy, yella beer try), APA (10g split batch using diff yeast), ABA (Hoppy 7-8%, Imperial Janets Brown??? maybe), Saison (using WLP670 American Farmhouse), Terrapin Hop Karma Brown IPA Clone