Bates_Foreman
Active Member
- Joined
- Oct 21, 2012
- Messages
- 29
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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.
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.