heeler
Well-Known Member
I made a Chocolate Porter AG and I used different yeasts. A five gallon wash into two three gallon fermenters. One with 1056 -no starter- and Notty -no rehydration just sprinkled on top. The dry yeast I will add 5 oz,s of cocoa powder to at the secondary time of 10-14 days and the other I will let continue on in the primary fermenter. I'm hoping the chocolate will shine through, just wanting to see if theres gonna be a decernable difference in ferm speed and completion. And the choc sounds yummy. I'm sure this has been done but could'nt find the answers to my questions so I just went for it.:rockin: