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Old 11-25-2012, 05:36 AM   #1
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Default Brewing a Chocolate Porter

Hey guys,
Brewing a chocolate porter right now. It's been about 10 days since it stopped fermenting. I'm using cocoa powder and I am going to transfer to a secondary carboy. Should I wait as long as possible before transferring to the secondary? First time using chocolate in a beer. Also, the recipe im going off of is actually for a chocolate hazelnut beer. Has anyone tried this before? The recipe calls for hazelnut extract before bottling. It sounds good but i may just stick with the chocolate.

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Old 11-25-2012, 02:10 PM   #2
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I just brewed my first chocolate beer as well, a milk chocolate stout. I would recommend leaving it in the primary. No reason to transfer it to a secondary really.
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Old 11-25-2012, 08:32 PM   #3
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Yea no need for secondary. Leave it about 3 weeks and on bottling day add coffee to taste. I cold brew my coffee and just dump it in the bottling bucket. I've done 4 coffee stouts like that and had NO problems w/infections.
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Lagering: Schwarzbier (lager)
Bottled in the refer: Düsseldorf Altbier
Bottled in the refer: SN Celebration Clone
Bottled in the refer: Dunkelweizen
Bottled in the refer: Choc/Coffee Stout
Bottled in the refer: German IPA
Bottled in the refer: Am. Pale Ale(3/28)
Bottled in the refer: Am Imperial Stout(3/11)
Bottled in the refer: GermanImperialStout
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