I have brewed several batches of Chocolate Milk Stout...... based roughly on the Rouge recipe. Any stout/porter (EDIT: unless it's a imperial something something something) I brew tends to stay in the primary at least 4 weeks on yeast cake and then I rack to secondary where I add cocoa nibs and leave another 2-3 weeks before bottle/keg. It's all according to taste. The first time I ever brewed a traditional stout I had the beer bottled in less than 6 weeks not knowing that age made a difference. I wanted to drink the damn beer! It was good..... but not great. It took sitting in the bottles for a bit to make a better beer. Its worth it to not be in a hurry and just let the beer hang out and do its thing.
New River Brewery & Co. Making home brew since 2012.
Primary- Dundalk Secondary-Dark Wheat Porter. Bottled-Chocolate Stout & Dawson's Multigrain Red. On Tap-Oud Bruin de Table Farmhouse Ale & Speckled Heifer Ale.