I'm curious because I'm in the process of making a chocolate stout at the moment. It has a pretty good taste now and it's coming out of my primary tomorrow and I'm not sure whether or not I would like to add more chocolate. I can decide that for myself though,...just need some opinions.
Is the addiditon of cocoa powder during the boil similar to the addition of hops? I.e...will adding cocoa at the beginning of the boil give it more bitterness? Will adding it @ 30 min provide for more chocolate flavor?...or adding at the end of boil give it more aroma?
What about adding in secondary? what will this do? And is the addition schedule of any adjunct going to do the same thing...(bitterness/flavor/aroma) according to the time you add it?
Is the addiditon of cocoa powder during the boil similar to the addition of hops? I.e...will adding cocoa at the beginning of the boil give it more bitterness? Will adding it @ 30 min provide for more chocolate flavor?...or adding at the end of boil give it more aroma?
What about adding in secondary? what will this do? And is the addition schedule of any adjunct going to do the same thing...(bitterness/flavor/aroma) according to the time you add it?