04-16-2012, 07:22 PM
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Join Date: Jan 2012
Location: Rockville, MD
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there are many threads on here about adding chocolate. it generally comes down to cocoa powder vs. melted baker's chocolate vs. chocolate nibs.
i'd suggest using the search function at the very top-right corner of this page (inside the beer mug) to get some opinions. it's important to realize they are opinions: there is no one universally accepted way of adding chocolate flavor. folks have had success with various methods.
What hops should I grow? Looking for cheap honey?
Drinking:3726 rye saison, local sour cherry kriek, oud bruin, saison bottled with ECY34
Carbing: Ardennes BDSA, TYB saison brett blend, apricot golden sour, TYB Saison Blend II
Fermenting: an irresponsibly hop-bursted Conan DIPA
Aging: 3726 saison w/ brett x2 (dregs mix & Lochristi), witbier w/ brett, sour cherry mead, rye sour ECY20/ECY34 split, several other sours, acerglyn, and probably some stuff i've lost track of...