frenchtickler
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- Jan 31, 2009
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Hey!
Brewing a chocolate imperial stout tonight and WAS going to use cocoa in the last 5 mins of boil to help add the chocolatiness to it... BUT... now i'm seeing others recipe that call for Bakers chocolate, some sweet other non-sweet.
I'm confused now and need some feedback
Have any of you tried both, which would you recommend?
Also, isn't bakers oily a bit and will it affect head retention?
Cheers!
-JC
Brewing a chocolate imperial stout tonight and WAS going to use cocoa in the last 5 mins of boil to help add the chocolatiness to it... BUT... now i'm seeing others recipe that call for Bakers chocolate, some sweet other non-sweet.
I'm confused now and need some feedback
Have any of you tried both, which would you recommend?
Also, isn't bakers oily a bit and will it affect head retention?
Cheers!
-JC