ColonelForbin
Well-Known Member
so... in a few days i am going to brew a chocolate stout (o.g. 1056) and have never dry hopped or oaked a chocolate beer before. i have brewed stouts before that i have dry hopped but never on a chocolate stout. i am trying to imagine if the hop aroma would complement the chocolate, and if so how aromatic do i really want this beer to be. the game plan right now is to oak it with american oak cubes, giving it a subtle oakiness that will help add complexity to the aroma as well as the taste. do you guys think that this beer could benefit from dry hopping or should i just leave it alone? bear in mind that i am a hop head.