sixstringedd
Member
Hi, I'm a relatively new brewer; I've only made five batches so far. Right now, I'm working on a chocolate stout. The homebrew store I went to only had cocoa shells (is this the same thing as cocoa nibs?). Anyway, I was planning on putting them in during secondary fermentation, so my question is how many should I use? Also, for fun I suppose, let's hear your favorite stout recipe.
