Recent content by KLUTCH

How many ounces of cocoa powder do you think would do the trick? Also, wouldn't the yeast start to die after 6 months and affect the flavor?

One other question, my LHBS recommended primary fermentation for 7-10 days and then to add another strain of yeast (Nottingham) to the secondary and let it sit for three weeks. I haven't done a beer that required pitching yeast in the secondary as well. Any thoughts? FYI - my initial yeast...

I had a buddy do a chocolate cherry stout where he added the cherry and chocolate to the secondary that turned out great. Since I am already adding the bourbon soaked oak chips I figured it would be a good time to add chocolate and/or vanilla.

ok, what about chocolate?

That was my next question, how much Vanilla and chocolate should I add? Sounds like 3 vanilla beans should do the trick.

I have a Stout in the Primary right now and will be adding 4 oz. of Bourbon soaked oak chips when it hits the Secondary, but was wondering if it would be a good idea to add Chocolate and/or Vanilla as well. Would if be too many flavors? I feel like they all compliment each other well. Any...